One of my favorite parts about living in Florida is celebrating and enjoying everything that the seasons, like Fall, bring, without having to endure the chillier weather. Mainly, the seasonal food and ingredients, of course. To me, Fall screams comfort food- soups, stews, roasts, pies, etc., and I love to incorporate seasonal ingredients into these recipes as often as possible. Also during the Fall, I tend to bake more, and Galettes tend to happen with quite a bit of frequency.
Galettes, in my opinion, are a humble cross between a pie and a pizza. They're easy to customize, and are fantastic with a number of different ingredients- both sweet, and savory. For this recipe, I combined both elements. Honeycrisp Apples are in season and undeniably delicious! Their sweetness in combination with savory Prosciutto, gooey Cheese, the bite from Onion, subtleness of the Sweet Potato and bold flavors from the Dijon and Syrup make for a harmonious ingredient marriage.
If you cannot find Honeycrisp Apples, don't fret! Especially, if you're doing your shopping at Rollin' Oats. They have a great selection of Organic Apples, such as Gala, which would be my Apple subsitute of choice. Additionally, you can use any type of Maple Syrup, I always tend to select the healthiest option, when it comes to ingredients, which is why I chose to use Birch Bender's syrup from Rollin' Oats. Keto & Paleo friendly and it's made with Monkfruit. Don't knock it until you try it, as it is delicious and smells amazing!
Organic Gala Apples at Rollin' Oats
Birch Benders Syrup at Rollin' Oats
If Cheddar Cheese isn't your jive, any Cheese to your liking will suffice. But, in the case that you are opting for Cheddar, Rollin' Oats has a fabulous selection, like this Tillamook that I used. Creamy, delicious and inexpensive- sign me up!
While, yes, you can use store bought pie crust instead, I highly recommend making the dough. It's so simple to make and let's face it, EVERYTHING tastes better homemade!
Sweet Potato, Prosciutto and Apple Galette
This recipe, like many of my others, is extremely adaptable and easy to customize. While you can use store-bought dough, I recommend homemade! It's quite simple to make, and makes a world of difference!
Preheat the oven to 400F. In a food processer, combine Flour, Salt and Thyme leaves and pulse to combine. Add in butter and pulse again for a few seconds to combine. Pour in 1/4 Cup cold water and pulse until shaggy clumps of dough form.
Dump the dough out onto a lightly floured work surface. Kneed it a few times and form the dough into a round disk, wrap in plastic wrap and set aside to rest for 25-30 minutes.
While the dough rests, add the sliced Onion, Apple and Sweet Potato to a medium bowl and toss with 1 Tbsp Olive Oil
After the dough rests, lightly flour a piece of parchment paper. This paper will eventually be transferred to whatever pan you'll be baking the Galette on (I use a Pizza Stone, but a baking sheet or cast iron skillet would work, too). Unwrap the dough and roll it out on the parchment paper until it's about a 12" round. You want it to be really thin. Move Parchment with rolled out dough onto cooking vessel of choice.
Spread Dijon evenly on the dough, top with grated cheese, and then add the rest of your toppings, beginning with the Prosciutto. Arrange Apple, Onion and Sweet Potato on top (place them however you'd like, and feel free to overlap/layer) leaving a one inch border uncovered all around the edges.
Fold all edges over towards the center of the Galette and brush them with the egg white.
Drizzle with 1 Tbsp of the Maple Syrup, top with remaining Thyme Sprigs, sprinkle with salt and bake for 40-45 minutes until lightly golden (bake times may vary based on your oven).
When the Galette is finished baking, carefully removed the Thyme sprigs from the top and drizzle with remaining Maple Syrup. Slice and serve!
I'm an Ohio Native and resided in the Buckeye State for the first 27 years of my life. In June of 2017, my boyfriend, Mike, and I moved to beautiful downtown St. Petersburg (job relocation for him- I didn't take much convincing) and we have reveled in every incredible moment of our journey here. I have a genuine passion for cooking and a love affair with food- I'm deeply infatuated with the art, experimentation and theatrics of it all. On weekends (and when I'm not in the kitchen), Mike and I try to cross a restaurant, brewery, cocktail bar, and local event (or two) off of our ever-growing list of places to experience in our fabulous city.