Sweet Potato and Goat Cheese Galette with Yves Veggie Cuisine Broccoli Bites

Sweet Potato and Goat Cheese Galette with Yves Veggie Cuisine Broccoli Bites

One of my summer staples is to make sweet galettes or crostatas using fresh berries and fruit from the local farmer’s market. However, I’ve never tackled a savoury version. Although, I’ve coveted them on Instagram. Each fall, folks I follow create galettes that looks as delicious as they are pretty. They’re usually filled with fall’s jewel-tone veggies like pumpkin, butternut squash and purple potato and then, of course, there is the cheese. It’s probably why a savoury galette is so appealing to me since roasted veggies and cheese in pastry is like food utopia. And like summer’s version, the more you pile into a galette, the better.

When we partnered with Yves Veggie Cuisine a galette was the first  dish I thought of when brainstorming ideas for something to feature the company’s broccoli bites. As you know, I’m not a vegetarian. Instead I consider myself a flexatarian, opting for meatless meals a few times a week. As a family, without really being mindful of it, we were already leading a flexatarian lifestyle by choosing dinners like frittatas as well as all-veggie pasta dishes since they hit the table in a flash. When the research exploded about the health benefits associated with giving up meat a few times a week, it only made sense we continue to keep up our weekly meatless meals. As a result, we were no strangers to Yves Veggie Cuisine products and their easy substitution in most any dish. The broccoli bites were also a favourite of Scarlett’s since she was a toddler. An easy main or side dish she could eat with her fingers, they were an item I cycled through for a lot of meals.

This galette uses Scarlett’s crumbled broccoli bites alongside purple and sweet potato. Obviously, there is cheese and, at this time of year, I had to use the musky and sweet smelling sage since it screams the holidays. Please don’t let the rustic nature of a galette detour you for making the dish for any holiday meal. It’s simple method and open-faced nature is a invitation to deliciousness that suites a formal affair as much as it does a casual gathering. In other words, you can see all its yumminess and it’s pretty. Oh, and a galette is easy with a capital E.  What more do you want when your sharing your table with friends and family this time of year?

Photo by Maya Visnyei

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Ingredients

  • For the dough:
  • 2 ½  cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 pound (2 sticks) cold butter, cubed
  • ½ cup ice water, or more as needed
  • For the filling:
  • 1 sweet potato, peeled and thinly sliced
  • 1 purple potato, peeled and thinly sliced
  • 1 tablespoon olive oil, plus 1 teaspoon for shallot
  • 1 teaspoon salt
  • 1 large shallot, diced
  • 1 clove garlic, minced
  • ¾ cup goat cheese, plus an extra tablespoon
  • 1 teaspoon fresh chopped sage
  • ½ package of Yves Veggie Broccoli Bites (about 6), chopped
  • 1 egg, beaten

Method

Make the pie crust: In a large bowl or in a food processor, combine the flour and salt. Add the butter and toss to coat. Cut the butter into the flour and pulse in the food processor until the butter resembles the size of peas.

Add the water and mix to combine. The dough should come together easily but not be wet or sticky. Shape the dough into a disc and cover with plastic wrap. Place in the refrigerator and chill for at least 30 minutes. (The dough can be refrigerated for 3 days or frozen for 1 month.)

Preheat oven to 400.

Toss your potato slices with olive oil and salt and roast in the oven for about 7 minutes, until they are cooked part way. Remove from oven and set aside to cool for a bit so they can be handled.  

In a small frying pan over medium heat, warm your oil and then add the garlic and shallot and cook, stirring occasionally, until lightly browned and tender, about 3 minutes. Remove shallots from the pan and place the mixture in a bowl and stir in the chopped sage reserving about a ¼ teaspoon to garnish with before baking.

On a lightly floured surface, roll out the dough until it's 1/8-inch thick. Transfer your rolled-out crust to a parchment lined baking sheet.

Spread your goat cheese mixture evenly across the center of a the dough leaving a 2-inch border of unfilled crust. Sprinkle the chopped broccoli bits across the top of the goat cheese. Arrange the potato slices over top of the broccoli, slightly overlapping, keeping the border clear. Fold little sections of your border crust over your filling creating something that looks similar to a hexagon. Place the galette into the refrigerator for 10 minutes so your dough gets firm. Remove from the refrigerator and crumble the extra tablespoon of goat cheese on top and sprinkle with reserved sage. Finish the edges of the galette with an egg wash. Bake for 30 to 40 minutes, or until the dough is golden brown.

Remove from the oven and allow to cool a few minutes and then serve.

 

 

 

 

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