by jkristopik
jkristopik's Notes:
Expand1.25 cups flour Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
2 teaspoons fresh lemon juice Ask a question about this ingredient
8 tablespoons butter, chilled Ask a question about this ingredient
1/4 cup sour cream Ask a question about this ingredient
1/4 cup ice cold water Ask a question about this ingredient
1 egg, for wash Ask a question about this ingredient
1 pound sweet potatoes, peeled and sliced 1/4 inch thick Ask a question about this ingredient
1 clove of garlic, minced Ask a question about this ingredient
1/2 cup ricotta cheese Ask a question about this ingredient
1/2 cup parmesan cheese, shredded Ask a question about this ingredient
1/4 cup gruyere cheese, shredded Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
2 tablespoons fresh julienned-sliced basil Ask a question about this ingredient
salt and pepper, to taste Ask a question about this ingredient
For the pastry: Combine flour and salt in a large bowl. Add in chopped and chilled butter with a pastry blender until butter is the size of peas.
Ask a question about this stepWhisk together ice water, sour cream, and lemon. Add to flour-butter mixture with a wooden spoon. Stir until large clumps form, then use hands to bring dough together in a ball. Do not overwork! Add more water or flour if necessary. Cover dough ball with plastic and freeze for 20 minutes.
Ask a question about this stepFor the filling: In a bowl, mix together all the cheeses. Add salt and pepper to taste. Set aside.
Ask a question about this stepCombine the garlic and olive oil together. Toss with the sliced sweet potatoes. Add salt and pepper to taste.
Ask a question about this stepPreheat oven to 400F. Get the dough out of the freezer, and flour a work surface and rolling pin. Roll out the dough to a large circle, approximately 12 inches in diameter.
Ask a question about this stepSpread the ricotta mixture over the pastry, leaving a 2 inch border all the way around. Arrange the sweet potatoes in concentric circles on top of the mixture. Fold the pastry dough over the sweet potatoes, crimping to form a crust.
Ask a question about this stepTransfer galette to a baking sheet lined with parchment. Brush the crust with a beaten egg. Bake for 30-40 minutes. Allow to sit for 5 minutes before serving. Garnish with the sliced basil. Enjoy immediately or at room temperature.
Ask a question about this step
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
