Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...
Fruit and veggies combine for a perfectly delicious dessert galette
It’s usually one way or the other when it comes to making a galette: sweet or savory. Savory typically uses veggies, and sweet uses fruit. This recipe for rustic sweet potato and cherry galette combines both for a luscious treat you won’t want to pass up.
Sweet potatoes — the veggie in this recipe — are a favorite fall ingredient. Their inherent sweetness makes them the perfect choice to pair with cherries for a lovely dessert.
Rustic sweet potato and cherry galette
1 prepared pie dough crust
1-1/2 tablespoons baking flour, divided
1 large sweet potato, peeled and sliced into 1/8-inch-thick rounds
1 cup pitted cherries (thawed if using frozen)
2 tablespoons butter, divided
2-1/2 tablespoons cinnamon, divided
2-1/2 tablespoons brown sugar, divided
1/3 cup orange juice
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1 egg, beaten
1 teaspoon granulated sugar
1 teaspoon walnut pieces
Fruity ice cream to serve on the side
Preheat the oven to 425 degrees F. Add the sweet potato slices to a large bowl. Melt 1 tablespoon of butter and add it to the sweet potatoes. Toss to combine.
Add the sweet potatoes to a baking sheet in one layer. Bake for about 10 minutes. Reduce the oven to 375 degrees F.
Allow the sweet potatoes to reach room temperature, then toss them with 1 tablespoon of brown sugar and 1 tablespoon of cinnamon. Set aside.
Add the cherries to a bowl and toss with 1/2 tablespoon of cinnamon and 1/2 tablespoon of brown sugar.
Add a dash of orange juice to a small bowl, along with the cornstarch. Whisk until smooth. Set aside.
Add the remaining orange juice to a pan over medium heat. Bring to a boil and slowly whisk in the cornstarch mixture, a little at a time, until the mixture thickens. Remove from the heat and add the vanilla. Mix to combine. Transfer the mixture to the cherries and toss to coat.
Use 1/2 tablespoon of the flour to lightly dust a piece of parchment paper or a silicone baking mat. Place the pie dough on the parchment paper or baking mat and roll it out just slightly.
Leave a 2-inch border of dough and lay the sweet potato pieces into a ring, overlapping them. Add the cherry mixture to the center of the dough, inside the ring.
Lift the edge of the dough and fold it over the sweet potatoes (the dough shouldn’t cover the sweet potatoes completely), pleating it every 2 inches.
In a small bowl, combine the remaining 1 tablespoon of flour, 1 tablespoon of cinnamon, 1 tablespoon of brown sugar and 1 tablespoon of cold butter, cut into small pieces. Use your fingers to combine the mixture and break up the butter slightly. Sprinkle this over the sweet potatoes and cherries.
Brush the dough with the beaten egg and sprinkle it with the sugar. Add the walnuts to the center of the cherry mixture.
Transfer the parchment paper or baking mat to a baking sheet and bake the galette for 25-35 minutes or until lightly browned. Allow it to cool for about 10 minutes before serving with a side of ice fruit cream.