In blustery cold weather we tend to crave heartier, carbier dishes and this gluten-free sweet potato galette fits the bill. If you’ve never made a galette it’s like a you-can’t-get-it-wrong pie. The crust is forgiving and welcoming to bumps, cracks and craggy bits. This crust has that grounding, dense carby taste, but is actually gluten-free and grainless. We’ve swapped traditional flour for a combination of almond flour and tapioca starch. When baked, almond flour becomes crisp, golden and subtly sweet, while tapioca starch makes the dough more flexible and elastic. The filling combines seasonal sweet potato, apple and beet so you get both sweet and savoury hints.
Love this galette? Try our Butternut Squash and Goat Cheese Galette.
If you eat dairy, the addition of goat or feta cheese crumbled on top is delightful.
For the crust: Set up your food processor with the “S” blade. Pulse the almond flour, tapioca starch, sea salt and butter cubes until a crumbly mixture forms.
Then, add the egg and pulse again until it becomes a sticky dough. Use your hands to form it into a ball, cover it with a towel and place in the fridge for about 15 minutes.
Meanwhile, for the filling, prepare the beet, apple and sweet potato. Slice into thin circles or semi-circles depending on the shape of the produce. You can use a mandolin or a sharp knife. Keep the beets in a separate bowl if you don’t want your sweet potato or apple to turn purple.
Preheat the oven to 350°F.
Season the produce with oil, sea salt, thyme and sage and set aside.
Take the dough ball out of the fridge, place it between two pieces of parchment paper and roll it out using a rolling pin until it is ⅛ of an inch thick.
Lift the bottom parchment paper and place it on a baking sheet.
Layer the veggies and fruit in the center of the dough, leaving about 2 inches on the outside. If you’re using dairy, crumble goat cheese or feta on top.
Carefully fold the edges of the dough toward the center and use your fingers to pinch the areas of the dough where it’s needed.
Place the baking sheet in the oven and bake for about 40 minutes.