Sweet Potato Galette with Thyme and Lemon
Prep Time: 2 hours | Cook Time: 45 – 55 minutes | Total Time: 3 hours | Serves: 8
Mmmmm… most people probably think of a fruit filling when they hear the word “galette,” but I really wanted to go a little beyond the traditional, something with flair. This French free-form pastry is simply composed with a crust and filling. The fillings can be sweet or savory, and are so versatile that you can make a galette into a side dish, appetizer, the main dish, or dessert. You can make them the sharable size that serves 8 (as this recipe instructs), or small enough to satisfy one.
They do take a little planning, but once you make a couple galettes, you’ll learn the process and will be able to whip them up for any occasion.
#1: Read through the recipe a couple of times. There’s a lot to this recipe, but it is so worth it.
#2: Mise en place: have as much prepped as you possibly can.
#3: be sure you have transferred the rolled dough on parchment before adding the sweet potatoes. It is a hassle to transfer the filled dough from your cutting board to parchment. (Please, just trust me. Don’t ask me how I know.)
I went on a short galette kick and made my Chipotle Sweet Potato Galette with Pepper and Parmesan Crust and this savory Sweet Potato Galette with Thyme and Lemon. Garlic and thyme come together in the filling, melded between layers of thinly sliced sweet potato. But it doesn’t stop with the filling. My crust had to have some personality, too. The crust adds a little zing from lemon zest, and freshly-cracked black pepper adds some “bite” and heat. It is a mouthful of WOW.
Just a few things beforehand… You’ll need to clear off some counter space for rolling out the dough (into 14 – 15” actually) and a microplane helps zest the lemon into fine flecks for the dough. Be sure to chill the dough before rolling it; it’s a very soft dough.
Don’t worry about making the dough perfectly round or the edges perfectly trimmed. A galette is a freeform wonder. Enjoy making it. Have fun with your food.
If you don’t have a mandoline, a very sharp knife and cutting board will work fine for slicing the sweet potatoes. Mandolins are super-handy, though.
I have used a combo of traditional orange sweet potatoes and purple sweet potatoes we found at an Amish Farmers’ Market in Englewood, TN. I used the purple in our Thanksgiving sweet potato casserole this year, and it was so fun! We found them to be slightly sweeter than the orange variety. You can use all orange sweet potatoes!
The dough can be halved and made into 2 smaller galettes.
Recipe and photos updated 12.13.2025.
Enjoy!
Sweet Potato Galette with Thyme and Lemon
Equipment
- Microplane
- Rolling Pin
- Large cutting board, or counter space for rolling
- Large baking sheet
- Parchment paper
- Mandoline slicer
Ingredients
For the crust:
- 2 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon fine sea salt
- 1 teaspoon granulated sugar
- 2 teaspoons freshly ground black pepper (yes, 2 teaspoons)
- 1 lemon, zested
- 12 tablespoons cold, unsalted butter, grated or cut into small squares
- 4 - 6 tablespoons ice water
For the filling:
- 4 cups sweet potatoes, peeled, and thinly sliced 1/16" thickness, see Notes
- 2 tablespoons (or more) excellent-quality extra-virgin olive oil, my favorite brand
- 1 tablespoon garlic, finely minced or pushed through a garlic press
- 1 tablespoon fresh thyme leaves
- 1 1/4 teaspoons kosher salt
- 1/8 - 1/4 teaspoon freshly cracked black pepper
For the egg wash:
- 1 egg, beaten with one tablespoon of water
Instructions
Make the crust:
- Make the crust. In a food processor, blend the flour, salt, and sugar together by pulsing several times. Alternatively, you can combine all these ingredients in a medium bowl with a whisk.
- Add the cold butter and zest and pulse to combine, or cut in by hand with a pastry cutter so that the mixture is crumbly with smaller than pea-size pieces of butter.
- Add 4 tablespoons of the cold water and pulse to combine, or stir with a wooden spoon to incorporate all ingredients. Continue to add cold water, one tablespoon at a time until dough begins to come together into a ball.
- Remove the dough from the processor (or bowl) and form into a ball, then press into a disc about 8” in diameter.
- Wrap the dough in plastic wrap and refrigerate for 2 hours or up to 2 days (or freeze up to a month).
- Preheat the oven to 375 degrees F.
- Once the dough is chilled, remove the disc from the refrigerator and place on a lightly floured work surface. Using a rolling pin, roll the dough to about 12” in diameter.
- Transfer the dough onto a piece of parchment paper big enough for the dough and baking sheet, approximately 12”x 15”. Set aside.
- Make the filling. Place the sliced sweet potatoes in a medium bowl and toss with the butter, garlic, thyme, salt, and pepper. I used disposable gloves to make it a little easier to get in between all those slices.
- Layer the potatoes in the center of the galette dough, leaving a 2 ½-inch border.
- Begin anywhere around the edge of the dough and fold the dough over the filling, so that the filling is encased by the dough. See main photo above.
- Make the egg wash. Blend the egg and water in a small bowl with a fork until the mixture is completely combined. Using a pastry brush, brush your egg wash on the edges of the dough that you just folded.
- Transfer the galette and parchment to the baking sheet. Place in the preheated oven and bake for 45 to 55 minutes.
- Begin checking for doneness of the potatoes and nice browning of the crust at 45 minutes.
- Depending on your oven, it may take more or less time. If your oven runs on the hotter side, you may want to begin checking at 40 minutes.
- Remove the galette from the oven and place on a cutting board or other flat serving surface. Allow it to cool for 10 minutes or longer if it is to be served at room temperature.
- Cut into wedges and serve.
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