Red Onion, Feta and Sweet Potato Galette
I think I am head over belly in love with galettes. Which means you get this roasted onion and sweet potato galette that was my breakfast and lunch in one.
Why do I like them?
Think pastry that is easy to make (thank you food processor) and even easier to shape – aka free form. The more rustic looking the galette ends up, the better. If that is not enough to convince you then think endless topping combinations from simple things like apple slices to roasted vegetables. Plus now that it is getting colder outside all that folding and pastry glazing keeps the kiddoes entertained for a little while.
Me thinks I will be making a gazillion galettes and of course sharing a few of them with you.
Are you ready?
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Red Onion, Feta and Sweet Potato Galette
Ingredients
For the pastry:
- 175 g (6 1/4 oz) flour
- 115 g (4oz) cold butter cubed
- Salt
- 1/2 tsp dried mixed herbs optional
- 2-3 tbsp ice cold water
- 1 egg beaten
For the galette filling:
- 450 g (1lb) sweet potato cubed into bite sized pieces
- 2 large red onions cut into bite sized pieces
- 1 tbsp olive oil
- Salt
- 2 tsp balsamic vinegar
- 60 g (2oz) feta cheese crumbled
- 1 tsp chopped thyme
- 1/4 tsp chopped rosemary
Instructions
Make the galette dough.
- Add the flour, butter, salt and mixed herbs into the smaller bowl of your food processor and whiz for a minute until the mixture resembles breadcrumbs. Then add in 2 tbsp of ice cold water and process again until the dough forms a ball. You might need to add another tbsp of water. Form dough into a disk shape, wrap it in cling film and refrigerate for 1 hr.
Roast the vegetables.
- Preheat the oven to fan assisted 160C / 180C / 350F / gas 4. Add sweet potato to one half of the baking tray and the onion to the other half. You need to keep them separate, as you will remove the onion earlier than the sweet potato. Drizzle on some olive oil and salt, mix well and roast the vegetables for about 15 mins for the onion and 20 mins for the sweet potato till they are almost done but still have some bite to them.
Assemble and bake the galette.
- Preheat the oven to fan assisted 180C / 200C / 400F / gas 6. Line a baking tray with some baking parchment. Roll out the dough on a lightly floured surface into a 12 inch circle. If you want you can trim the edges. Transfer the dough on to the baking tray.
- Add the sweet potato and onion mix onto the middle of the galette leaving a couple of inches clear for the folds. Drizzle on the balsamic vinegar and the sprinkle on the cheese and herbs. Fold the dough over the sweet potato mix pleating as necessary. Brush the edge of the galette with the egg.
- Bake the galette for between 25 -30 mins until the crust is golden brown. Serve with a green salad with balsamic vinaigrette dressing.
This was really great and way easier than I anticipated! I modified it very slightly and also had to make it over the course of two days, due to my schedule (aka a toddler and an infant make meal prep difficult!). I made the dough the night before (I couldn’t believe how easy this was! It came together so quickly in the food processor), as well as roasted the sweet potatoes and quickly sautéed some thinly sliced onion, minced garlic and then added spinach. All of those ingredients went into the fridge overnight. The next morning, I pulled out the dough about 30 minutes before I was going to use it. I rolled the dough between two pieces of parchment (I also found the dough SUPER easy to work with – very forgiving…), then put the spinach/onion/garlic/sweet potato mix on to the dough as you instructed, with the feta. Despite making it over two days, the total amount of time this took was minimal – and I’m very grateful to you for sharing it! Thanks for the super easy and delicious recipe!
Hi! Amazing recipe do you know the calories? Xx
Hi! Fabulous recipe, do you know the calories? X
These are some seriously delicious looking galettes! Love the ingredient combo.
My first experience with pastry dough was a rough outing though I did prevail. I need to give it another go and build up some confidence is that is not my strong area of cooking (baking). But, I would LOVE to try this…not only does it sound absolutely delicious it looks so decadent, Bintu! 🙂
Yum!Looks delicious! I want to try it! 🙂
I’ve only seen dessert galettes, so this looks like a delicious twist 🙂
I LOVE a good galette and this ones looks amazing Bintu, great combo of ingredients too! Karen
😀
I’ve been wanting to make one of these for so long. They always seem to look impressive, and I love the idea that ‘messy is best’! Love the ingredients you’ve added, too … especially that tasty feta.
The messy is best bit is what finally convinced me.
So easy to make! Shame I don’t like sweet potato, however I’m sure I can substitute it for something else x
Butternut squash or even roasted fruit Julie.
These look gorgeous as well as easy to make. They would be ideal for party food as well
Alison, you can certainly prepare these before hand for parties.
Ooo, I’ve been after something new to make and this looks and sounds delicious. Will give it a go next week 😀
Thanks for sharing X
My pleasure Louise.
Looks amazingly delicious B. this is just the inspiration I need, I’ve been meaning to make galette. You’re right, they’re so easy to make and adaptable:)
It took me a while to work up the free style folding but one I started I was hooked.
That looks wonderful Bintu. Loving it!
Thanks Jacqueline
This looks so yummy. It’s turned cold outside and a slice of gallette is just what I’m longing for.
😀
Oh yes please! The combo you’ve gone for sounds like my dream galette!
Janie x
Dreams def happen at Recipes From A Pantry 😀
I have never heard of a galette, but this looks delicious and warming. Definitely going to give this a go.
#UKBloggers
Thanks Fashion -mommy.Please let me know how you get on.
This looks delicious, sweet potato in a pastry would be gorgeous!
India / Touchscreens & Beautyqueens
Thank India. I hope you try it yourself.
This looks delicious and so easy to make x
Yes Stephanie – the easy to make bit is one of the many reasons I love these.