Sweet potato galette
4-8
Easy
20 minutes
40 minutesA golden galette of buttery pastry and vibrant Kara sweet potatoes, drizzled with chilli-spiked honey, thyme, and finished with creamy goat’s cheese.
Ingredients
Method
- 1 batch home-made or store-bought shortcrust pastry
- 1 Woolworths orange flesh Kara sweet potatoes, peeled and thinly sliced
- 2 Woolworths purple-skin, white flesh, Kara sweet potatoes, peeled and thinly sliced
- 3 T honey, plus extra for drizzling
- 1 t fresh thyme leaves, plus extra to garnish
- 1 t smoked chilli flakes
- sea salt and freshly ground black pepper, to taste
- 1 free-range egg, beaten
- 100 g goat’s cheese
Method
Ingredients
1. Preheat the oven to 200°C and line a baking tray with baking paper.
2. Roll out the galette dough into a rough circle, about 3–4 mm thick, then transfer to the tray.
shortcrust recipe
3. Mix 2 T honey with half the thyme and half the chilli flakes, then spread in a thin layer over the dough, leaving a 3–4 cm border.
4. Arrange the sweet potato slices in overlapping layers on top of the dough. Season with salt and pepper.
5. Fold the edges of the pastry over the filling to form a rustic border.
6. Brush the pastry edges with the beaten egg. Drizzle the top with the remaining honey, and sprinkle over the remaining thyme and smoked chilli flakes.
7. Bake for 35–40 minutes, or until the pastry is golden and the sweet potatoes are tender.
8. Just before serving, dot with dollops of goat’s cheese and finish with a final drizzle of honey and scatter with thyme.
Cook’s note: This galette is equally delicious served warm or at room temperature and makes a perfect centrepiece with a crisp green salad.
Photography and videography: Sadiqah Assur-Ismail
Production: Bianca Strydom
Food Assistant: Ellen Schwerdtfeger
Tried and tested, endlessly versatile and grown with care, Kara sweet potatoes and Nicola potatoes are the kind of pantry staples worth revisiting. Find them at Woolworths and take your weeknight dinners (or your weekend braai) up a notch.
This was super delicious, and so easy, thank you Chef Bianca!
I did mine in a oven / pizza dish which obviously hastened the cooking time, 30 minutes and the base looked burnt on the sides, but it just worked. I couldn’t find goat’s cheese though, so had to settle with chunky cottage cheese, this I mixed with the honey and dolloped it over.
My parents who are small eaters… They went to chow another slice each in the kitchen after we cleared our plates. That says a lot, as next to it was a full dish of lasagne which was most def one of my top 10 tries.
Nice! This is a keeper.