Hearty & Easy: Whole Wheat Asiago Sweet Potato Galette for the Holidays
This Whole Wheat Asiago Sweet Potato Galette is a symphony of rich, hearty, and comforting flavors, making it an ideal side dish or appetizer for any festive occasion. The delightful combination of sharp Asiago cheese with the luscious sweetness of sweet potato creates a truly memorable filling, beautifully wrapped in a fragrant, sage-infused whole wheat crust. It’s not just a visually stunning dish; it’s also a remarkably EASY recipe to prepare, guaranteeing a delightful culinary experience for your family and friends during the holidays!
Disclosure: I received free product and compensation from Bob’s Red Mill as part of this post. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Cake ‘n Knife!
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Embracing the Sweetness of Fall: Sweet Potatoes for Every Palate
Are you, like me, utterly devoted to sweet potatoes? If so, then the arrival of fall and the holiday season marks your favorite time of year, offering countless opportunities to indulge in these vibrant, versatile tubers even more frequently than usual! While my childhood memories are filled with the classic, marshmallow-topped sweet potato casserole, my palate has evolved considerably over the years. Today, I seek out innovative ways to transform the humble sweet potato into something truly extraordinary, showcasing its natural sweetness and earthy depth in a more sophisticated light.
Sweet potatoes are an incredible ingredient, offering both nutritional benefits and a unique flavor profile that can swing from delightfully sweet to surprisingly savory. They are packed with vitamins, fiber, and antioxidants, making them a fantastic addition to any meal, especially during colder months when hearty, nourishing foods are most welcome. Beyond their health benefits, their vibrant orange hue adds a beautiful splash of color to any holiday spread, instantly making a dish feel more festive and inviting.
My quest to elevate the sweet potato led me down a creative path, exploring ideas that would break away from traditional preparations. I wanted a dish that was both comforting and elegant, capable of standing out on a table laden with holiday classics, yet simple enough not to add undue stress during a busy cooking day. This ambition ultimately unfurled into the incredibly flavorful and surprisingly easy galette recipe we’re about to explore.
The Inspiration Behind This Savory Galette: A Rustic Charm
The desire to serve up sweet potatoes at Thanksgiving in a novel and inventive way was the driving force behind this ridiculously tasty and incredibly easy recipe. A galette, with its rustic, free-form appeal, offers a more relaxed yet equally elegant alternative to a traditional tart. It embodies comfort and sophistication, perfect for both intimate family dinners and larger holiday gatherings.
Achieving a truly outstanding savory galette hinges on two fundamental elements: a harmonious balance of flavors in the filling and a flawlessly flaky, flavorful crust. These two components must work in tandem to create a cohesive and memorable dish that truly shines. The beauty of a galette lies in its simplicity – no need for fancy tart pans or perfect crimping; its charm comes from its imperfect, handcrafted look.
So, let’s begin our culinary journey with the foundation of any great galette: the crust! This particular galette dough recipe has been a reliable favorite of mine through years of baking, consistently delivering a tender and flaky result. However, this time, I decided to elevate it even further, giving it an extra layer of depth and nutrition.
Crafting the Perfect Crust with Bob’s Red Mill Organic Whole Wheat Flour!
The secret to taking this crust to the next level lies in the choice of flour: Bob’s Red Mill Organic Whole Wheat Flour. Their commitment to quality and natural goodness shines through in every bag. This amazing whole wheat flour is a tried and true product, renowned for its immense flavor, rich texture, and wholesome properties. The unique milling process employed by Bob’s Red Mill ensures that all the natural flavors and vital nutrients — including the bran, germ, and endosperm — are preserved in the grains they use. This results in a flour that’s not only incredibly flavorful but also adds a fantastic nutritional boost to your baking.
Using whole wheat flour brings a wonderfully nutty, earthy undertone to the galette crust, which perfectly complements the savory filling. Unlike refined flours, whole wheat flour adds a depth of character and a satisfying texture that truly elevates the dish. The subtle chewiness and wholesome taste of the whole grains create a delightful contrast against the creamy sweet potato and sharp Asiago. Furthermore, the incorporation of fresh sage directly into the dough amplifies these flavors, allowing the aromatic herbs to meld beautifully with the whole grains, creating an irresistible foundation for our galette. The sage provides an exquisite fragrance and a hint of peppery freshness that hints at the delightful flavors to come.
The Symphony of Flavors: A Closer Look at the Filling and Reduction
When it comes to the heart of the galette – the filling – thinly sliced sweet potato forms a wonderfully robust and naturally sweet flavor base. The trick is to slice them uniformly thin, ensuring they cook evenly and become tender inside the rustic crust. These delicate slices not only contribute a beautiful texture but also soak up the surrounding flavors, becoming melt-in-your-mouth delicious.
The magic truly happens with the introduction of the strong, nutty Asiago cheese and the deeply savory caramelized onions. Asiago, with its robust and slightly pungent profile, provides a fantastic counterpoint to the sweetness of the potatoes. As it bakes, it melts into a rich, gooey layer that binds the filling together, offering pockets of savory delight in every bite. The caramelized onions, slowly cooked until golden brown and intensely sweet, add an unparalleled depth and umami, bringing out the true harvest flavors that make this side dish so extraordinary. This combination delivers a sophisticated, savory twist on sweet potatoes, offering a whole new way to experience this beloved root vegetable.
To perfectly round out the flavor profile and add a touch of gourmet flair, the entire galette is finished off with a tart and bright white wine reduction. This elegant sauce, made with a blend of white wine, orange juice, and subtle herbs, is carefully simmered until it reduces to a concentrated, tangy glaze. It provides a delightful acidity that cuts through the richness of the cheese and sweet potato, creating a beautiful balance that awakens the palate. This final flourish elevates the galette from a simple side to a truly sophisticated culinary creation, one that everyone will devour in moments.
Why This Galette is Perfect for Holiday Entertaining
Beyond its delicious taste, this Whole Wheat Asiago Sweet Potato Galette is an ideal choice for holiday entertaining for several reasons. Its free-form nature means it’s incredibly forgiving – no need for intricate pastry skills! The rustic appearance adds a charming, homemade touch to your table, signaling warmth and generosity. It can be prepared ahead of time, chilling the dough and even caramelizing the onions, which significantly reduces last-minute stress. Plus, it caters to a variety of palates, offering a savory alternative to sweeter holiday dishes, making it a standout addition to your festive spread. It’s a dish that looks impressive but is deceptively easy to master, allowing you more time to enjoy with your loved ones.
Tips for a Flawless Galette
- **Keep your butter cold:** For a flaky crust, ensure your butter is very cold and cut into small cubes. This helps create pockets of steam during baking, leading to that coveted flaky texture.
- **Don’t overwork the dough:** Handle the dough as little as possible to prevent it from becoming tough. A few kneads are all that’s needed to bring it together.
- **Uniform sweet potato slices:** Use a mandoline or a very sharp knife to get consistently thin sweet potato slices. This ensures even cooking and a tender filling.
- **Caramelize onions slowly:** True caramelized onions take time. Don’t rush this step, as it’s crucial for developing their deep, sweet flavor which is a key component of the filling.
- **Taste the reduction:** Adjust the seasoning of your white wine reduction as it cooks. You want a bright, tangy flavor that complements the richness of the galette.
- **Rest before slicing:** Allow the galette to cool for a few minutes after baking. This helps the filling set and makes for cleaner slices.
Essential Tools for Your Galette Journey
Having the right tools can make all the difference, especially when working with doughs and pastries. For this galette, I highly recommend a marble pastry board and a marble rolling pin. The cool surface of the marble helps keep your dough chilled and manageable, preventing the butter from melting too quickly. The substantial weight of a marble rolling pin also aids in effortlessly rolling out the dough quickly and evenly, requiring less effort on your part.
Beyond that, you will definitely need a reliable set of mixing bowls for combining your ingredients and a sturdy half-sheet baking pan to ensure even cooking and a perfectly golden crust. And, of course, a sharp chef’s knife and a stable cutting board are indispensable for precisely peeling and thinly slicing your sweet potatoes to the ideal 1/8″ thickness. Once these basics are in place, much of the remaining process involves the satisfying act of working with your hands, which, for many, is the most enjoyable part of making this rustic and delicious galette!
Whole Wheat Asiago Sweet Potato Galette
Equipment
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USA Pan Bakeware Cookie Sheet
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Marble Rolling Pin
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Stainless Steel Mixing Bowls
Ingredients
- 1 cup Bob’s Red Mill Whole Wheat Flour
- 1/4 tsp sugar
- 1/4 tsp salt
- 2 1/2 tsp freshly chopped sage
- 6 Tbsp cold unsalted butter cubed into 1/2” pieces
- 1/4 cup ice water
- 1/2 Tbsp olive oil
- 1 yellow onion thinly sliced
- 1/4 cup water
- 2 cloves garlic minced
- 1 large or 2 small sweet potatoes peeled and thinly sliced into rounds 1/8″ thick
- 1 cup freshly grated asiago
- 3-4 sage leaves chopped
- 1 Tbsp melted butter
- 1 tsp olive oil
- 1/4 cup finely chopped yellow onion
- 1 garlic clove minced
- 1 tsp dried oregano
- 1/4 tsp ground thyme
- 1/2 cup white wine
- 1/8 cup orange juice
- 3 Tbsp butter cubed
Instructions
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In a large mixing bowl, combine the Bob’s Red Mill whole wheat flour, sugar, salt, and freshly chopped sage for the dough. Use your hands to thoroughly mix in half of the cold, cubed butter, squeezing the pieces between your fingers until the mixture resembles a coarse, crumbly meal. Add in the remaining cold butter, continuing to squeeze the cubes between your fingers until the largest pieces of butter are approximately the size of a pea. This technique helps ensure a flaky crust.
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Gradually drizzle the ice water over the dough mixture. Gently bring the dough together with your hands, kneading it lightly only 3 to 4 times – just enough for it to form a cohesive ball. Overworking the dough will result in a tough crust. Flatten the dough into a disk, wrap it tightly in plastic wrap, and refrigerate it for at least 30 minutes. This chilling period is crucial for developing flavor and making the dough easier to roll.
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While the dough is chilling, prepare the flavorful filling. Heat a small skillet over medium-high heat and add the olive oil. Once hot, add the thinly sliced yellow onion for the filling. Cook the onions, stirring occasionally, until they become tender and translucent, which should take about 8-10 minutes. Add in the 1/4 cup of water, which will help deglaze the pan and further soften the onions. Continue to cook, stirring occasionally, until the onions are beautifully caramelized and a rich golden brown. Remove from heat and set aside to cool slightly.
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When you’re ready to bake, preheat your oven to 375 degrees Fahrenheit (190°C). Line a rimmed baking sheet with parchment paper to prevent sticking and for easy cleanup.
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On a lightly floured surface (preferably a marble pastry board to keep it cool), roll out the chilled galette dough into a rough 10-inch round. Don’t worry if it’s not a perfect circle; the rustic charm is part of a galette’s appeal!
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Carefully transfer the rolled dough to your prepared baking sheet. Leave a generous 1 1/2 to 2-inch border around the edge of the dough. Sprinkle 3/4 of the freshly grated Asiago cheese over the center of the dough, within the border. Neatly arrange the thinly sliced sweet potato rounds over the cheese, slightly overlapping them. Evenly distribute the caramelized onion over the sweet potatoes, and then sprinkle the remaining Asiago cheese and chopped sage leaves over the entire filling.
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Gently fold the pastry edge up and over the filling to create a beautiful, rustic 1-inch border. The folds don’t need to be perfect; this is what gives a galette its distinctive handmade look. Lightly brush the pastry border and edges with the melted butter to achieve a gorgeous golden brown crust.
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Bake in the preheated oven for 35 minutes, or until the crust is deeply golden brown and the filling is tender and bubbly. Once baked, carefully transfer the galette, still on its parchment paper, onto a wire rack to cool for approximately 5 minutes before slicing and serving. This short resting period allows the filling to set.
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While the galette is baking, prepare the delightful white wine reduction. In a small saucepan over medium-high heat, warm the olive oil. Add the finely chopped yellow onion and minced garlic, cooking until tender and fragrant, which should take about 5 minutes. Stir in the dried oregano, ground thyme, white wine, and orange juice. Bring the mixture to a boil and cook, stirring occasionally, until the liquid has reduced by half, typically in 2-3 minutes. Remove the saucepan from the heat and stir in the cubed butter until it is completely melted and incorporated, creating a rich, glossy sauce.
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Once the galette has rested, garnish it with a light sprinkle of fresh sage leaves for an extra touch of aroma and beauty. Slice the galette into wedges and serve immediately with a generous drizzle of the prepared white wine reduction over each piece. Enjoy this exquisite savory tart as a show-stopping side dish or a sophisticated appetizer!