You guys. I just made the prettiest dinner ever. And it was delicious. AND easy! How often do those stars align?! This is fancy enough for a party, maybe a Thanksgiving appetizer. Your friends will think you slaved away in the kitchen all day, and you’ll smile slyly because you know it is simple enough for a weeknight dinner.
I’d been playing around with the thought of combining beets and sweet potatoes for a few days now, on some sort of crust. Pizza dough didn’t seem quite right. So then I thought maybe a savory pie crust could work.
Oh, yes it did.
The crust comes together with just a few pulses of the food processor. It’s light and flaky, thanks to a delicious combination of butter and duck fat. Flecks of sage add color and flavor. It’s the first pastry crust I’ve ever made, but it certainly won’t be the last.
The veggies are sliced wafer-thin on a mandoline. Everything is piled on, there’s a liberal sprinkling of feta cheese, and then it’s into the oven.
Forty-five easy minutes later, you pull it out of the oven, drizzle on some balsamic glaze, and look like a hero. Take a bite. You deserve it. The beets are sweet, the potato tastes almost meaty. The feta is salty and the balsamic is tart. Umami bomb.
Dinner is served.
Sweet Potato and Beet GaletteServes 3 as a meal or 8-10 as a side/appetizer. Time, start to finish: 2 hours, but only 30 minutes active. You can make the dough a day or two ahead of time to save yourself an hour on the day you put this all together. If you want it to be vegetarian you can use all butter (just please don’t use a hydrogenated shortening!) If you slice the veg by hand, please be insanely cautious as root veggies are very hard, making it easy for your knife to slip. Of course, always use your mandoline with extreme care, too.
For the crust:
- 1-1/4 cup whole wheat flour
- 1/4 cup (4 tbsp) cold butter, cut into small pieces
- 1/4 cup (4 tbsp) cold duck fat, in small pieces (you will probably have to pinch these off by hand since duck fat is quite soft)
- 2 tbsp sage leaves, roughly chopped
- 1/2 tsp salt
- ice water
- Combine flour, sage, salt and both fats in your food processor. Pulse several times until it is the consistency of wet sand.
- Continue pulsing and add half a tablespoon of ice water at a time until the dough comes together into a ball (probably 2-4 tbsp).
- Turn the dough out, incorporating any bits that didn’t stick to the ball. Wrap tightly with plastic wrap and refrigerate for 1 hour or overnight.
For the galette:
- 1 medium sweet potato
- 2 medium beets
- 1/4 red onion
- 2 oz feta cheese, crumbled or cut into small pieces
- High quality aged balsamic vinegar or balsamic glaze*
- Preheat oven to 375 degrees with your pizza stone inside if you have one.
- Slice beets, sweet potato, and onion to 1/8″ thick. Cut onion slices in half and separate into half moons.
- Remove dough from fridge and roll out on parchment paper to about 12″ round. Use extra flour sparingly and work as quickly as possible. Don’t worry if it’s not perfectly round.
- Layer sweet potato and beet slices, leaving about 1″ border all around. Top with onions and feta. Gently fold up the edges of dough over the veggies to make a “crust”.
- Transfer the galette, parchment paper and all, onto the pizza stone (careful, it’s hot!). If you don’t have a pizza stone, you can use a regular cookie sheet but it will probably cook faster. Bake for 35-45 minutes, until crust is browned and veggies are soft. Let rest 5 minutes before cutting.
- Drizzle with balsamic glaze and serve.
*Specialty oil and vinegar shops will sell an 18- to 25-year aged balsamic vinegar that is thick and sweet; this is the perfect dish to use it on. If you don’t have one of these, you can make your own balsamic glaze by bringing half a cup of balsamic vinegar to a simmer and reducing by half.