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!
Ingredients
Dough
- 1 1/4 Cups all purpose flour Plus more for dusting, etc.
- 1 Tbsp Salt
- 8 Sprigs Thyme Leaves only, removed from stems.
- 1 Stick (1/2 Cup) butter Cut into small cubes. Preferably grass-fed, such as Vital Farms
- 1/4 Cup Ice Water
Assembly
- 1 Apple Preferably Honeycrisp, sliced thin
- 1/4 Red Onion Sliced thin
- 8 Slices Prosciutto
- 1/2 Cup Cheddar Cheese Grated
- 1 sweet potato Medium in size, sliced thin, preferably on the mandolin.
- 2 Tbsp Olive Oil
- 2 Tbsp Dijon mustard Your preference, as far as brand goes
- 2 Tbsp Maple Syrup Any will do!
- 4 Sprigs Thyme
- Salt To taste
- 1 Eggwhite Whisked 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!
