For day 11 of my 12 Days of Thanksgiving Recipes we are making a savory sweet potato galette with caramelized onions and herb oil! It is the perfect thing to share at Thanksgiving and is packed with flavor.
Listen, if you bring this galette to your Thanksgiving party, people are going to be impressed. Like if you need to impress your in-laws or your boss or your boy friend, this galette is it. We start with a homemade crust (though you can use a store-bought crust if you don’t have time or prefer it), then add a thin layer of dijon mustard, caramelized onions, cheese, sweet potatoes, and herb oil! So yes it will be a showstopper for sure.
ingredients needed for sweet potato galette
crust
- 3/4 cup + 2 tbsp all-purpose flour (110 grams)
- 1/4 cup whole wheat flour (35 grams)
- 1/2 tsp salt
- 1/2 cup butter, cold and cubed
- 3 tbsp ice water
toppings
- 1 tsp dijon mustard
- 1/2 cup shaved parmesan
- 1 tsp olive oil
- 1 yellow onion
- 1/4 cup water
- 1 sweet potato
- 1 tbsp olive oil
- salt and pepper
herb oil
- 1/4 cup fresh basil
- 1/4 cup fresh chives
- 2 tbsp olive oil
- 1/4 tsp garlic powder
how to prep this galette ahead of time
Several elements of this galette can be made ahead of time! Thanksgiving can be such a busy time so it is nice to be able to prep stuff ahead of time. The first thing that can be made ahead is the pie crust. Mix up the crust and once it is shaped, it needs to chill in the fridge for at least one hour, but it can be left in the fridge overnight! So make the crust the day before Thanksgiving, then pull it out of the fridge day of.
The next thing you can prep ahead is the caramelized onion. Caramelized onions can be kept in the fridge for a few days so you can make it a few days ahead of time if you need to! Another element to make ahead is the herb oil. To make the herb oil you throw all the ingredients in a blender and blend until smooth. Then transfer the oil to an air tight container and it will last a few days.
With the crust, caramelized onion, and herb oil all prepped beforehand this galette will come together quickly. All that will be left to do is roll out the crust, slice the sweet potatoes, assemble the galette, and bake!
other recipes you will love
- pumpkin spice candied nuts
- cheddar and chive biscuits
- butternut squash, kale, and farro salad
- elevated green bean casserole
sweet potato galette
ingredients
crust
- 3/4 cup + 2 tbsp all-purpose flour (110 grams)
- 1/4 cup whole wheat flour (35 grams)
- 1/2 tsp salt
- 1/2 cup butter, cold and cubed
- 3 tbsp ice water
toppings
- 1 tsp dijon mustard
- 1/2 cup parmesan
- 1 tsp olive oil
- 1 yellow onion
- 1/4 cup water
- 1 sweet potato
- 1 tbsp olive oil
- salt and pepper
- 1 egg
herb oil
- 1/4 cup fresh basil
- 1/4 cup fresh chives
- 2 tbsp olive oil
- 1/4 tsp garlic powder
instructions
crust
- Add the all-purpose flour and whole wheat flour to a bowl (you can also use only all-purpose flour instead, just use 145 grams total). Add salt and mix to combine.
- Add cold, cubed butter and toss so all the butter is covered in flour. Break each cube of butter into smaller pieces and then toss in the flour. When all the butter is broken down, add the cold water and mix until just combined. The dough will be very shaggy. Turn the dough out onto your work surface and knead just until the dough comes together.
- Shape the dough into a rectangle. Cover with plastic wrap and transfer to the fridge for one hour.
toppings
- While the dough is chilling, prepare the toppings, starting with the caramelized onions. Thinly slice the yellow onion and add it to a pan with 1 tsp olive oil over medium heat. Stir as the onion begins to cook down. After 5 minutes of cooking, add a splash of water and stir. After another 5 minutes of cooking (while stirring occasionally) add another splash of water and stir. Continue this process until the onions are lightly brown and caramelized. Set aside.
- Peel and slice the sweet potato as thinly as you can. It is easiest to use a mandoline if you have one. Transfer the sweet potatoes to a bowl and add olive oil, salt, and pepper. Toss to combine.
- Also prepare the herb oil. Add all ingredients to a blender and blend until smooth. Set aside.
assemble
- Preheat the oven to 400 F. After 1 hour of chill time, remove the crust dough from the fridge. Use a rolling pin to roll out the dough into a rough circle, about 1/4" thick. Add the dijon mustard onto the dough and spread out evenly everywhere except for a 2 inch border on the edge.
- Add parmesan cheese and evenly spread on top of the mustard. Add the caramelized onions on top of the cheese. Then, starting from the outside, layer the sweet potatoes, one at a time, slightly overlapping each other, in a circle until the entire galette is covered (other than the 2 inch border).
- Fold the border of the crust over towards the middle. Rotate the galette and continue to fold the edges towards the center, until all the edges is folded in.
- Crack the egg into a small bowl and whisk to combine. Use a pastry brush to brush the egg wash onto the crust. Transfer to a baking sheet and bake for 30-40 minutes, until the crust is golden brown. Remove from the oven, top with a drizzle of herb oil, slice, and serve immediately!
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