The dough will appear dry and shaggy, but don’t worry – just mix lightly until the water is incorporated. Instructions Place Russet and sweet potatoes in a steamer basket in a large saucepan, keeping Russet pieces to one side and sweet potato to the other side. … If your slices aren’t perfect, overlap the thinner parts and leave the thicker parts open so the potatoes will cook evenly. These should be thin, uniform slices (we used a mandolin slicer). Total time does not include dough and spread prep. Immediately add slices to the large bowl with the oil and gently toss to coat evenly. Transfer the dough with the parchment onto a baking sheet. In these COVID times, gettin, Thanksgiving (my favorite holiday, unsurprisingly), Wrapping up Thanksgiving month here on TNB with an, Yesterday I decided to wake up extra early, pack u, Unpopular opinion: salads are the unsung heroes of, Tour de Thanksgiving continues with a new take on, As many of you know, I’ve been doing recipe tuto, Garlic-rosemary roasted potatoes are the easiest w. Start the cashew ricotta. Using a mandolin ensures the sweet potatoes will be the same and cook evenly. Keywords: SAVORY GALETTE, SWEET POTATO GALETTE, VEGAN, GRAIN-FREE, PALEO, VEGETARIAN, APPETIZER, PLANTBASED, PLANT-BASED, GLUTEN-FREE. Remove from oven and allow to cool for 10 minutes before slicing with a large, sharp knife and serving. How to make Sweet Potato Galette with Pecan Streusel Topping: Make the sweet potato filling. This Vegan Grain-Free Sweet Potato Galette looks impressive on an appetizer table but is quite easy to make with a little planning. The crust stays flaky! Meanwhile, place the potatoes in a large bowl and add the oil, rosemary, salt and pepper. Set oven rack to center position and preheat oven to 375 degrees F. Peel and slice the sweet potatoes. We develop healthy recipes for busy people. Add 1/4 cup water and continue pureeing until the mixture is creamy and homogeneous but not totally smooth (it should resemble ricotta, basically). Beginning at the outer edge of the cashew spread lay the potato slices in an overlapping pattern (circular for round/oval or straight rows for a rectangular galette). Roll the cold disc of dough (do not wait for it to soften) between two sheets of parchment paper to about 1/4″ thickness – the shape is up to you. The potato slices will shrink slightly and curl at the edges, so you want to overlap a bit on all sides. Use it as a dip with grain-free crackers or spread it on bread or toast. ★☆ Use the parchment to fold the open edges of the dough over (it will cover part of the outermost potato slices). You will have leftover spread. ★☆ This was a hit and no one suspected it was vegan. Turn the dough out onto the counter. Design By Bloom. If you’re similarly challenged, just use words like “rustic” and “artisan” to describe your galette shape and no one will care what it looks like. Without it, this kind of dish gets much harder (unless you have solid knife skills!) We’re not ashamed to say we eat it by the spoonful. Cool for at least 10 minutes before slicing. Keyword galette, kale, pistachio, sweet potatoes Prep Time 35 minutes Rate this recipe Our constantly growing collection of recipes includes Gluten-Free, Grain-Free, Refined Sugar-Free, Lectin-Free, Vegan, Vegetarian, Paleo, Keto, Whole30 and Plant Paradox-Compliant options. NEW CLASS ALERT Drain the cashews and place in a food processor or Vitamix. Wrap in plastic and refrigerate for 20 to 30 minutes (or up to several days). Soak for at least 30 minutes. Impress your friends with this sweet potato and kale galette! Add the lemon juice, miso, garlic, and salt. ★☆. Place the cashews in a bowl and cover with boiling water. Once all potato slices are coated, sprinkle with about 3/4 of the seasoning mixture while continuing to toss, coating evenly. Post was not sent - check your email addresses! If you can find the same products in your own community, we encourage buying local. Leave the dough on the bottom parchment and place on a large rimmed baking sheet. Taste and adjust the seasonings if needed. Sprinkle the potato slices with the reserved spice mixture. Spam. Great for parties and brunches because the dough and spread can be made a day ahead of time. This crust just barely browns around the edges when fully cooked so don’t let it go longer than 40 minutes. Add olive oil to a large bowl. Sorry, your blog cannot share posts by email. Don’t worry if the dough seems too dry at this point – it will hydrate fully in the fridge. Assemble the tart. 2 small sweet potatoes (about 1 1/4 pounds), peeled and thinly sliced 2 tablespoons extra virgin olive oil 2 teaspoons chopped fresh rosemary (from 1 generous sprig) 1/4 teaspoon fine sea salt Freshly ground black pepper, to taste Bake until the crust is lightly golden, about 1 hour. Toss to combine. Ever. Refrigerate in an airtight container between layers of parchment (save the parchment from baking) up to 4 days. This sweet potato galette is simple but the sweet potatoes soften into a perfect filling. The Vegan Cashew Cream Cheese Spread is rich and savory, creating layers of flavors with the sweet potatoes, and the flaky crust brings it all together for a satisfying appetizer. Your email address will not be published. We are totally inept at rolling circular crusts and tend to opt for oval or rectangular shapes. Peel the top parchment layer off as soon as the desired thickness is reached.