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!
1 1/4Cupsall purpose flourPlus more for dusting, etc.
1 TbspSalt
8SprigsThymeLeaves only, removed from stems.
1Stick (1/2 Cup)butterCut into small cubes. Preferably grass-fed, such as Vital Farms
1/4CupIce Water
Assembly
1ApplePreferably Honeycrisp, sliced thin
1/4Red OnionSliced thin
8SlicesProsciutto
1/2CupCheddar CheeseGrated
1 sweet potatoMedium in size, sliced thin, preferably on the mandolin.
2TbspOlive Oil
2TbspDijon mustardYour preference, as far as brand goes
2TbspMaple SyrupAny will do!
4SprigsThyme
SaltTo taste
1EggwhiteWhisked in a small bowl
Instructions
Make the Dough
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
Assembly
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!
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