Two sweet potatoes, two carrots and a handful of spinach later, came this light, flaky, buttery Sweet Potato Carrot Galette. So good that we've had it for dinner twice this week already!
Why I Love Galettes
As much as I enjoy making 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.
Serving the Sweet Potato Carrot Galette
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.
Sweet Potato Carrot Galette
- 250 gms Wholewheat flour
- 1/2 tsp salt omit if using salted butter
- 120 ml Coconut oil, chilled or butter, chilled
- 3-4 tbsp Chilled water
- 2 Sweet potatoes/ shakkarkandi, sliced
- 2 Carrots, sliced
- 250 gms Spinach, lightly blanced
- 1/2 tsp Smoked paprika
- 1 tsp Black pepper, coarsely ground
- 3-4 sprigs Fresh Thyme or 1 tsp dried
- 2 Tbsp Extra virgin Olive oil
- Salt to taste
- 2-3 Tbsp cream cheese You can use feta or goat cheese too.
- Combine the flour and salt in a large bowl. Rub the chilled coconut oil/butter in the mixture, using your fingertips. When it resembles coarse breadcrumbs, add iced cold water, 1 Tbsp at a time, just enough to bind the dough. It can be a bit a scraggy at this point, but don’t worry, it will come together. Using the palm of your hand, push the dough away from you 4-5 times until its smooth.
- Roll into a ball and flatten it into a disk. Wrap in clingwrap and refrigerate until ready to use. This should rest for at least an hour.
- When you’re ready to bake, line a baking tray with parchment paper or silpat. Preheat the oven to 180C.
- Preheat the oven to 200C.
- Drain the spinach very well and chop finely. Keep aside.
- Toss the sweet potatoes and carrots with olive oil, salt, pepper, smoked paprika and thyme. Spread out evenly on a baking tray and roast for about 20-25 minutes, until the vegetables are just cooked through.
- Unwrap the dough and flour your work surface well. Roll the dough out carefully into a rough 8" round. Don’t worry if it breaks or you don't have a perfect circle.
- Arrange the vegetables on top of the rolled out dough, leaving at least an inch of border. Top with bits of cheese, fold the edges of the dough over the filling to partially cover it.
- Bake at 180 C for 30-35 minutes until the pastry is light golden brown. Let it rest for at least 15 mins. Serve warm or at room temperature.