Tis the season for all things sweet potato! Recipe developer Mary-Frances Heck has a new collection of recipes out that celebrate this versatile tuber. Whether you’re gearing up for holiday feasts and need a new go-to spud preparation or simply craving a hefty dose of vitamin A, Sweet Potatoes has an answer for you. This colorful sweet potato galette is as beautiful on the table as it is on the palate.
A delicious thing to eat at any time of day, this savory egg-topped galette is also quite pretty. Though simple to make, its wow factor is undeniable. Satisfying on its own at breakfast, all it needs is a tart salad to make the perfect lunch or supper. This recipe also works beautifully with other hard vegetables, such as delicata squash and Yukon Gold potatoes.
Tip: The galette may be assembled and stored in the refrigerator the night before you plan to bake it.
- all-purpose flour, for dusting
- 1 sheet (about 1/2 pound) frozen puff pastry, thawed
- 1 medium sweet potato (about 1/2 pound), peeled and sliced into 1/8-inch-thick rounds
- 1/4 red onion or 1 shallot, thinly sliced
- 1 bacon strip, cut into 1/2-inch pieces
- 1 teaspoon fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 1 large egg
For the galette
Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
Lightly dust a work surface with flour and unfold the puff pastry onto it. Using a rolling pin, roll the pastry into a 12-inch square. Place the puff pastry on the prepared baking sheet.
Shingle the sweet potato slices on top of the puff pastry, leaving a ½-inch border all around. Scatter the onion slices, bacon, and thyme over the sweet potatoes. Sprinkle the vegetables with a little salt and pepper.
Bake until the sweet potatoes are tender, the bacon is sizzling, and the pastry is puffed and golden, about 20 minutes.
Remove the baking sheet from the oven and crack the egg onto the galette. Sprinkle the egg with some salt and pepper. Return to the oven and bake until the egg white is set and the yolk is still a bit runny, about 6 minutes. Serve warm or at room temperature.