Yesterday morning: The day started with an epic recipe disaster…But the mood to bake was stronger than any kitchen fail! And so began the rummaging through the refrigerator for odds and ends to make “something”. Two sweet potatoes, two carrots and a handful of spinach later ( yes, I was working with a nearly empty fridge!), came this light, flaky, buttery Sweet Potato Carrot Galette ! So good that its been requested tonight too!
As much as I enjoy making ( read attempting) pies with intricate crusts , I’ve just fallen in love with their rustic cousin – the galette. Simple, fun, versatile and completely foolproof. So far I’ve only experimented with sweet tarts . This is my very first savoury one and I’m seriously wondering why I haven’t ever made them before!!
They make for an easy meal, with pretty much whatever you have in hand. Any vegetable combination, sausages, chicken, minced meat…really anything that catches your fancy. I wanted to add some Feta cheese, but sadly it was all blue by the time I got to it! So a dotting of simple cream cheese did it for us. Served warm with a dollop of Greek yogurt, this was a wholesome, flavourful and light meal! A small green salad on the side would be terrific with this too.
- I made the pastry with whole-wheat flour. You can make it glutenfree using buckwheat flour like I did for Apple Marzipan Galette and Chai Spiced Plum Galette
- If you like to make this tart completely vegan, you can use any non- dairy cheese, if its available to you. Or omit cheese all together. I used a very small quantity and didn’t feel the need to add more.
- I made the pastry with coconut oil ( chilled) as I really like the flavour, but go ahead with butter ( again, chilled) if you prefer.
Eating healthy meals can be quick, easy and you can often make do with what you have at home already! Doesn’t that sound good now? I’d love to hear from you! Please leave a comment below and share a picture of your creation on INSTAGRAM using the hashtag #tashasartisanfoods.