Rustic Sweet Potato Beet Galette Recipes

RUSTIC SWEET POTATO & BEET GALETTE

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.