Galettes are just rustic one crust pies. Or at least that’s what I think. They’re my lazy, often savory, pies.
I’m a huge lover of buttery crust so I’m always on board when a dinner is tasty and has a ton of crust. It’s probably not the most healthful thing, but oh well, I’m eating all my veggies too in this one!
In order to make myself feel slightly better, I made the crust with mostly almond flour. You can let me know whether or not that’s actually “better.” 🙂
For the crust
- 1½ cups almond flour
- ½ cup tapioca or all purpose flour
- ¼ teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 6 tablespoons cold grass-fed butter, cubed
- 1 egg cold
For the filling
- 4 oz softened cream cheese
- 1/2 teaspoon paprika
- 1/4 teaspoon thyme
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1 small sweet potato
- 1 medium beet, peeled
- 1 small sweet onion, diced
- Salt and pepper and thyme, for garnish
- Feta or goat cheese, optional
- Honey, for drizzling, optional
Combine the almond flour, flour, seasonings, salt and butter in a food processor, or use a pastry blender in a bowl. Pulse or blend until the texture of coarse meal.
Add 1 egg and pulse/mix again until dough comes together. If you’re mixing in a bowl, you may want to use your hands to bring the dough together at the end. Turn out the dough onto a piece of plastic wrap and refrigerate for at least 1 hour or up to overnight.
- When ready to bake, preheat oven to 375°F.
- In a small bowl, mix together the cream cheese, paprika, thyme, garlic, and salt. Set aside.
- Thinly slice the sweet potato and beet in rounds.
- Roll out the dough into a rough circle about 1/4″ thick and place onto a parchment or silicone mat-lined baking sheet.
- Spread the cream cheese filling on the bottom, leaving about 1″ of dough around the circle.
- Arrange and layer the sweet potato and beet slices over the filling, piling it up in the center. Sprinkle the sliced onions on top and the cheese if using.
- Gently fold the edges up, creasing the dough together as you go. Sprinkle with salt, pepper, and thyme.
- Bake the galette in the oven for approximately 40-60 minutes until sweet potatoes and beets can be pierced with a knife. This largely depends on how thinly you sliced them and how full your galette is.
- Remove from oven and let cool for 10 minutes before digging in! Feel free to drizzle some honey if you like the flavor combo.