četrtek, 20. september 2018

Sweet potato galette with caramelized shallots

I love creative people. I love them so much. That's what life is all about. The feeling of wanting to create something, to pour something out of your own heart and head is what makes you feel so full. It's interesting to see that in someone, it's attractive, beautiful, exciting. You can have the most interesting conversation with someone who has that sparkle in their eyes when they talk about their passion. Plus the feeling of being creative is so rewarding. Day by day, year by year... you're creating something... piece by piece. It might feel like it's nothing, but then you look back and you see that something is there. You can be proud of yourself. That pushes you forward.

Another incredible thing is when you connect with people who share the same passions. Or have the same taste. That's EVERYTHING! Like going to concerts with someone who loves that music just as intensely as you do. Singing and dancing along. Passionately reviewing movies, books...  And you say: ''Your mind is just like mine!''

Maybe you think that you have no interests, hobbies, passions. Think again. Don't give up on yourself. Think about everything that intrigues you just a little bit. Then expand and explore that. I'm positive you can find something. Give it time.

Recipe from: How sweet eats

The Recipe


Crust (makes 2 large galette crusts. keep one in the freezer!)

4 cups sifted all-purpose flour
1 tablespoon sugar
3 teaspoons salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried sage
1 large egg, lightly beaten
1 teaspoon white vinegar
1/2 cup ice cold water
1 1/2 cups cold unsalted butter, cut into pieces (3 sticks or 24 tablespoons)
for brushing: 1 egg + a few drops of water, beaten together


2 shallots, thinly sliced
2 tablespoons unsalted butter
1/4 teaspoon salt
1 teaspoon brown sugar
2 sweet potatoes, peeled and sliced thinly on a mandolin
6 ounces goat cheese, crumbled

Pepita gremolata

1 tablespoon roasted pepitas (pumpkin seeds)
1 1/2 tablespoons olive oil
1 teaspoon fresh lemon juice
2 tablespoons chopped flat leaf parsley
2 teaspoons chopped fresh basil
1 garlic clove, minced



Add the flour, sugar, herbs, and salt to a food processor and pulse just until combined. In a small bowl, whisk mix together the egg, vinegar, and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.

Remove the dough with your hands and wrap it in plastic wrap. This dough makes enough for 2 galette crusts, so you can either separate it into 2 sections now or separate it after it’s refrigerated. Refrigerate the dough for 30 minutes.

After 30 minutes, preheat the oven to 400 degrees F.


Heat the butter in a skillet over low heat. Once melted, stir in the shallots with the salt. Cook on low heat, stirring occasionally, until the shallots are caramely in color, about 35 to 45 minutes. Stir in the brown sugar and cook for 10 more minutes. Remove from the heat and set aside. You can do this while the crust is chilling in the fridge!

Slice the sweet potatoes into paper thin rounds using a mandolin. You can truly have as many sweet potatoes as you want in the galette!

Remove one of the crusts from the fridge. (The other is good for another week or so, or it can be frozen.) Roll one of the pie crusts into a… “rustic” shape – no shape necessary really – until it is about 1/4 inch thick. Place the dough on a parchment-lined baking sheet. Add the sweet potatoes in the center, alternating layers between sweet potato rounds, caramelized shallots and crumbled goat cheese, leaving a 2-inch+ border of crust. I also like to sprinkle the layers of sweet potato with salt and pepper as I go. Once the filling is added, fold the crust over top of the squash. Brush the crust with the beaten egg wash. Bake the galette until the crust is golden, about 45 to 50 minutes.

Remove and let cool slightly before brushing it with the gremolata and serving.

Pepita gremolata

Add the pepitas to a food processor and pulse until crushed. Add in the remaining ingredients and pulse until combined. Brush over the galette.


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