Sweet Potato Galette with Pistachio Crust
By Cobi Kanani
Yield
Ingredients
1 sheet frozen Puff Pastry, thawed
1 medium sweet potato or yam
3 medium yellow onions, sliced
1 cup vegan cream cheese
1/2 cup vegan feta or goat cheese
2 tablespoons vegan butter
1/4 cup olive oil
1/4 smoked brown sugar* (or use brown sugar + 1 teaspoon hickory powder)
1 teaspoon cayenne
1 tablespoon powdered thyme, sage, rosemary blend (commonly sold as poultry seasoning)
2 tablespoons fresh herbs (parsley, thyme, sage), finely chopped
1/4 cup roasted and salted pistachios, crushed
Salt & pepper
Instructions
1. Preheat oven to 350ºF
2. Thinly slice one large sweet potato on a mandolin slicer
3. In a large bowl, toss sweet potato slice with olive oil, smoked brown sugar, cayenne and poultry seasoning.
4. In a large skillet over medium heat, add butter and onions. Season with salt & pepper. Stir occasionally, cooking until onions are caramelized, about 10-15 minutes.
5. Roll out puff pastry to 1/4 inch between parchment paper to prevent sticking.
6. Place caramelized onions in the center of the pastry and spread to an 8inch diameter.
7. Starting from the outer edges of the onions, place sweet potato slices on top and cover onions completely, placing layers in an inward spiral.
8. Fold edges of pastry over the outer edges of the sweet potatoes, creating a 2 inch freeform rustic crust. Sprinkle with pistachios.
9. Bake on a parchment lined baking sheet for 20-25 minutes until crust is golden. Remove from oven, cool on a wire rack.
10. Whip cream cheese and feta until fluffy. Top galette with dollops and garnish with herbs
American Pistachio Growers
