Chipotle-Sweet Potato Galette with Black Pepper and Parmesan Crust
This was WOW in my mouth! Most traditional galettes are made with fruit, but I wanted to create one that was savory with some flair. Thus, was born the Chipotle-Sweet-Potato Galette with Pepper and Parmesan Crust.
Equipment
- Rolling Pin
- mandoline
- pastry brush
- food processor
- cutting board
Ingredients
Crust
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1/4 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1 1/2 teaspoons freshly ground black pepper, medium grind
- 1/4 cup Parmesan cheese, shredded
- 12 tablespoons unsalted butter, cold, grated or cut into small pieces
- 4-6 tablespoons ice water
- 1 egg, beaten with 1 tablespoon water
Filling
- 2 sweet potatoes, peeled and thinly sliced on a mandoline, see Notes
- 1 tablespoon + 1 teaspoon light brown sugar
- 1/3 cup canned chipotle peppers in adobo, seeded
- 2 tablespoons adobo sauce from chipotle pepper can
- 1/4 teaspoons freshly cracked black pepper
- 1 1/2 tablespoons extra-virgin olive oil
- 3/4-1 teaspoon kosher salt
Instructions
- Make the crust: if you have a food processor, this makes it much easier. Pulse the flour, salt, pepper, and sugar until blended, about 4 or 5 pulses. Add the cold butter and cheese and pulse to combine. (See Notes if you do not have a food processor.)
- Add 4 tablespoons of the cold water and pulse to combine. Continue to add cold water, one tablespoon at a time until the dough begins to come together into a ball.
- Remove the dough from the processor and form into a ball, then flatten into a disc, about 8" in diameter. (It does not have to be exact.)
- Wrap in plastic wrap and refrigerate for 2 hours or up to 2 days (or freeze for up to a month.)
- Preheat the oven to 375 degrees.
- Once chilled, remove the dough from the refrigerator and place the disc on a lightly floured work surface. Lightly flour the top of the dough also. Using a rolling pin, roll the dough to about a 12" round.
- Transfer your rolled dough onto a piece of parchment paper big enough for the dough and place it on the cookie sheet, approximately 12"x15" sheet. Set aside while making the filling.
- Make the filling: Place the sliced sweet potatoes in medium bowl and toss with the peppers, adobo sauce, black pepper, oil, and salt. (I used a disposable glove to make this a little easier to get in between all those layers of sweet potato.
- Once all the ingredients are combined, layer the potatoes in the center of the galette dough, leaving a 2 1/2" border of the dough to fold over.
- Begin anywhere around the edge and fold the dough over the edges of the filling, fold all the way around so that the filling is encased by the dough.
- Using a pastry brush, brush your egg wsh on the surface of the edge of the dough that you just folded over.
- Place the cookie sheet 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. The time listed is a guide. If your oven runs on the hotter side, you may want to begin checking at 40 minutes.
- Once your sweet potatoes are tender enough to be pierced with a knife and the crust is nicely browned, remove from the oven. Allow the galette to cool for 10 minutes. Slice and serve. (Allow to cool longer if you prefer; it is still good at room temperature.)
- If you happen to have any leftovers, store them covered in an airtight container in the refrigerator for up to 3 days.
Notes
If you do not have a food processor, no problem. Sift all the dry ingredients in a medium bowl. Using a pastry cutter, cut in the butter until the butter pieces are about pea-size, then add enough cold water that the dough comes together, and knead the dough to form a ball.
This is a somewhat soft dough. Use it within a couple of days, because it will mold. I know from experience (and laziness).
Using freshly grated black pepper is truly better tasting than pre-ground black pepper. Since this is a flavor you want to shine, cracking your own pepper is preferred.
Shaping the dough into a disk makes rolling into a circle much easier, since you’re already starting out with a circular shape.
This is a galette – it’s meant to look “rustic.” These are freeform wonders. You could use a knife or pizza cutter to cut the rough edges around the dough if you’d prefer a more uniform-looking galette.
This crust recipe was adapted from Fine Cooking’s All-Purpose Galette Dough. This recipe is no longer available due to the website being bought out by another company.
Using disposable gloves made mixing easier to get all that chipotle flavor in between the slices of sweet potato. It was a little difficult using just a spoon or silicone spatula. Gloves made it go a lot quicker, too. And gloves kept my eyes and fingers safe while taking the seeds out of the canned chipotles. (I would be in trouble later had I used my bare hands.)
If you do not have a mandoline, use a sharp knife to cut your sweet potatoes into 1/8” thick slices, cutting them as uniformly as possible. Mandolines are a very handy tool to have in your kitchen. It can slice cucumbers and carrots for salads and potatoes for scalloped potato dishes. Use the guard that comes with the mandoline or gloves made to protect your hands from the blade. Your fingertips will thank you. By the way, the American spelling is "mandoline" while the British spelling is "mandolin." So, either spelling could be used.
This is a somewhat soft dough. Use it within a couple of days, because it will mold. I know from experience (and laziness).
Using freshly grated black pepper is truly better tasting than pre-ground black pepper. Since this is a flavor you want to shine, cracking your own pepper is preferred.
Shaping the dough into a disk makes rolling into a circle much easier, since you’re already starting out with a circular shape.
This is a galette – it’s meant to look “rustic.” These are freeform wonders. You could use a knife or pizza cutter to cut the rough edges around the dough if you’d prefer a more uniform-looking galette.
This crust recipe was adapted from Fine Cooking’s All-Purpose Galette Dough. This recipe is no longer available due to the website being bought out by another company.
Using disposable gloves made mixing easier to get all that chipotle flavor in between the slices of sweet potato. It was a little difficult using just a spoon or silicone spatula. Gloves made it go a lot quicker, too. And gloves kept my eyes and fingers safe while taking the seeds out of the canned chipotles. (I would be in trouble later had I used my bare hands.)
If you do not have a mandoline, use a sharp knife to cut your sweet potatoes into 1/8” thick slices, cutting them as uniformly as possible. Mandolines are a very handy tool to have in your kitchen. It can slice cucumbers and carrots for salads and potatoes for scalloped potato dishes. Use the guard that comes with the mandoline or gloves made to protect your hands from the blade. Your fingertips will thank you. By the way, the American spelling is "mandoline" while the British spelling is "mandolin." So, either spelling could be used.
Nutrition Facts
Chipotle-Sweet Potato Galette with Black Pepper and Parmesan Crust
Amount per Serving
Calories
338
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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