Beet And Sweet Potato Galette Recipes

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RUSTIC SWEET POTATO & BEET GALETTE



Rustic Sweet Potato & Beet Galette image

Thinly sliced sweet potatoes and ruby-red beets top a tender sea salt and herb coconut oil crust. This vegan entree is definitely worthy of a spot at your holiday table - and the best part is you don't have to worry about making it look perfect. The more rustic the better!

Provided by Kare for Kitchen Treaty

Time 1h

Number Of Ingredients 13

3-6 tablespoons ice cold water
2 cups 272 g white whole wheat flour + a little more for rolling
1 teaspoon dried Italian herb seasoning
1 teaspoon fine-grain sea salt
2/3 cup 160 g coconut oil (solid/scoopable, NOT MELTED)
1 medium sweet potato (peeled and very thinly sliced*)
2 medium beets (peeled and very thinly sliced*)
2 tablespoons olive oil
Pinch + 1/4 teaspoon coarse sea salt or kosher salt (divided)
2 tablespoons olive oil
1 medium clove garlic (finely chopped)
3 tablespoons finely chopped parsley (either curly or flat - both work)
1/8 teaspoon kosher salt or sea salt

Steps:

  • Preheat oven to 375 degrees Fahrenheit. Brush a little olive oil on a large baking sheet.
  • Make the crust. Fill a bowl with 6 tablespoons water. Add 3-4 ice cubes and stir. Set aside.
  • In a medium bowl, mix together the flour, herbs, and sea salt. Add the coconut oil in dollops. Make sure your coconut oil is in solid, scoopable form. If it's in a liquid state (which happens right around 76 degrees Fahrenheit), refrigerate it until it's solid but stirrable, then proceed.
  • Using a pastry blender, two knives, or your clean hands, cut the coconut oil into the flour mixture, mixing until it is the texture of coarse crumbs or wet sand. Grab a wooden spoon and drizzle in the ice-cold water, a tablespoon at a time, stirring just until the dough starts to come together. Use your hands to form one cohesive ball of dough in the bowl. If it falls apart, add a bit more water.
  • Lay out a pastry sheet or large piece of parchment paper and sprinkle a little flour on it (I find it much easier to transfer the crust using a sheet or parchment). Place the dough on the sheet or counter top. Sprinkle a little flour on top of the dough. Roll it out into a circle about 14 inches diameter. With a knife, cut the rough edges off so that your pastry is in the form of a circle(ish - remember - rustic!) Reserve scraps. Using the parchment paper, carefully transfer the crust to the baking sheet. Don't worry if it rips or comes apart a bit - you can repair it right on the baking sheet. The crust is pretty forgiving.
  • Layer the beets and sweet potatoes on the dough, leaving about a 2-inch border. Start with a large circle of beets around the perimeter, then sweet potatoes, then repeat until you reach the center. Sprinkle with a pinch of salt and repeat with another layer, this time starting with sweet potatoes. Fold the edges of the dough up over the edges of the vegetables. If any of the dough tears or breaks, press it back together, or use your leftover scraps to patch it up if needed.
  • Brush the entire galette with 2 tablespoons olive oil and sprinkle the 1/4 teaspoon salt over the entire thing.
  • Bake until the crust is golden-brown and the vegetables are fork-tender, about 40 minutes.
  • In a small bowl, stir together the parsley, olive oil, garlic, and salt. Brush the mixture over the galette while it's still piping hot.
  • Cut into six wedges and serve.

Nutrition Facts : ServingSize 1 wedge, Calories 478 kcal, Sugar 4 g, Sodium 264 mg, Fat 34 g, SaturatedFat 22 g, Carbohydrate 40 g, Fiber 7 g, Protein 6 g

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