Beet and Sweet Potato Galette with Almond Crust

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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!

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Processed with VSCO with m5 preset
Processed with VSCO with m5 preset
Processed with VSCO with m5 preset
Processed with VSCO with m5 preset
Processed with VSCO with m5 preset
Processed with VSCO with m5 preset

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.” 🙂

Ingredients

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

Instructions

  1. 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.
  2. 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.
  3. When ready to bake, preheat oven to 375°F.
  4. In a small bowl, mix together the cream cheese, paprika, thyme, garlic, and salt. Set aside.
  5. Thinly slice the sweet potato and beet in rounds.
  6. Roll out the dough into a rough circle about 1/4″ thick and place onto a parchment or silicone mat-lined baking sheet.
  7. Spread the cream cheese filling on the bottom, leaving about 1″ of dough around the circle.
  8. 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.
  9. Gently fold the edges up, creasing the dough together as you go. Sprinkle with salt, pepper, and thyme.
  10. 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.
  11. Remove from oven and let cool for 10 minutes before digging in! Feel free to drizzle some honey if you like the flavor combo.

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