A galette is like pie's easy-going and more fun cousin. They are rustic, good-looking, and so much easier to make. This is a savory one, but the same technique works great with fruit fillings too.
- 1 pound sweet potatoes
- 2 medium tomatoes
- 2 small yellow onions
- 3 tbs unsalted butter
- 1/2 cup whole milk
- 1 tsp kosher salt
- some vegetable oil
- 120 grams all purpose flour (1 cup)
- 80 grams unsalted butter (1/3 cup)
- 40 grams ice cold water (2 tbs + 1 tsp)
- 4 medium tomatoes
- 1 large yellow onion
- 2 tbs butter
- 2 tbs flour
- 1/2 cup whole milk
- 1/2 tsp kosher salt
- 1 chicken egg
- 1 tbs water
- First, make the galette dough.
- Cut the butter into small cubes and place in a mixing bowl with the flour.
- Working quickly, mash the butter into the flour with your fingertips. Your goal is to mix them thoroughly without melting the butter. The flour should take on a gravelly appearance. Put this back into the freezer for a minute.
- Combine some water with a lot of ice to get it very cold. Remove the butter/flour mix from the freezer and add 1 tbs of the ice water, then another. Mix it together until a dough forms. If needed, add the final teaspoon. Form the dough into a disc and wrap in plastic wrap. Let the dough rest in the refrigerator while you prepare the other ingredients.
- Start the galette filling.
- Cut the sweet potatoes in half and place them cut side down on a lightly greased baking sheet.
- Bake in the oven at 375F until soft, about 30-45 minutes.
- When they are done, use a spoon to scoop them out of their skins into a mixing bowl. Add 3 tbs butter, 1/2 cup of milk, and 1 tsp of salt. Blend until smooth.
- While the sweet potatoes are baking you can slice and roast the tomatoes and onions too. Slice them thinly and evenly, and spread on a lightly oiled baking sheet. Bake in the same oven as the sweet potatoes for about 20 minutes, until the onions start to brown.
- With everything in the oven it's time to start the gravy.
- Roughly chop the yellow onion and puree in a food processor.
- Melt 2 tbs of butter in a sauce pan and add the onion puree. Saute over medium heat until most of the liquid is cooked out and the onions start to caramelize.
- Stir in 2 tbs of flour and cook for 2-3 minutes, stirring frequently.
- Roughly chop and puree 4 medium tomatoes and whisk into the onion & flour mixture. Add 1/2 cup of milk.
- Bring this to a boil while whisking, then simmer for 30-45 minutes while you finish the galette, stirring occasionally.
- On a lightly floured surface roll out the dough to about 12" round and 1/4" thick.
- Spread sweet potato puree in an even layer in the middle of the dough to 2" from the edge.
- Layer the roasted tomato and onion slices on top of the sweet potatoes. Fold the edges of the dough in towards the center.
- Mix the egg and water and brush onto the dough.
- Bake in a 400F oven for 40-45 minutes.
- Allow to cool for a few minutes and serve with the tomato gravy.