Savory Sweet Potato Galette
This galette is a cozy embrace of sweet potatoes and herbs, beautifully wrapped in a flaky, homemade crust. I love the way it fills my kitchen with warmth and the scent of rosemary.
I remember the first time I made this savory sweet potato galette; it was a chilly autumn evening, and I was craving something comforting yet wholesome.
The combination of roasted sweet potatoes and fresh herbs brings me so much joy, and it's become a staple in my home.
Plus, it's such a great way to use up those sweet potatoes that seem to linger in the pantry.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using fresh rosemary in this recipe, but if it’s not available, dried works just fine. The nutritional yeast adds a lovely cheesy flavor without any nutritional yeast, and you can adjust the amount to your taste. If you want to make it gluten-free, you can use a gluten-free all-purpose flour blend.
Tips & Notes
- •I keep my dough chilled in the fridge until I'm ready to roll it out; it makes for a flakier crust.
- •If the dough is too crumbly, just add a little more cold water, a teaspoon at a time.
Recipe Variations
- •Sometimes I'll throw in some sautéed mushrooms for an earthy flavor.
- •If I’m feeling fancy, I’ll drizzle a bit of balsamic glaze on top before serving.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven to keep the crust crispy!
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! You can prepare the dough and the sweet potatoes a day in advance. Just assemble and bake when you're ready.
What other veggies can I use?
Feel free to get creative! Carrots, zucchini, or even sautéed greens would be a lovely addition.
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This galette is a cozy embrace of sweet potatoes and herbs, beautifully wrapped in a flaky, homemade crust. I love the way it fills my kitchen with warmth and the scent of rosemary.
Ingredients
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour and salt. Add the cold vegan vegan butter and use a fork or pastry cutter to mix until the mixture resembles coarse crumbs.
- 2
Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork it.
- 3
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- 4
Preheat your oven to 400°F (200°C). While the dough chills, toss the sliced sweet potatoes with olive oil, rosemary, garlic powder, salt, and pepper in a large bowl.
- 5
Spread the sweet potatoes on a baking sheet and roast for about 20-25 minutes, or until tender and slightly caramelized. Let them cool slightly.
- 6
On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer it to a parchment-lined baking sheet.
- 7
Sprinkle the nutritional yeast in the center of the dough, leaving a 2-inch border around the edges.
- 8
Arrange the roasted sweet potatoes over the nutritional yeast.
- 9
Fold the edges of the dough over the sweet potatoes, pleating as you go to create a rustic look.
- 10
Brush the crust with plant-based almond milk for a nice golden color.
- 11
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
- 12
Allow it to cool slightly before slicing and serving. Enjoy!
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