Sweet Potato, Beet & Chevre Galette

For the crust:


1-1/4 cups all-purpose flour, plus extra for work surfaces
1/2 teaspoon kosher or sea salt
9 tablespoons chilled unsalted butter, cut into small cubes
3-4 tablespoons ice water
Garnish: fresh thyme leaves (optional)


Preheat oven to 475° and set rack to bottom position. Line a baking sheet with foil, shiny side up. Set aside.

Make the dough: In a medium-size bowl, whisk together flour and salt. Sprinkle butter over flour mixture and use your fingers to work it in (rub your thumb against your fingertips, smearing the butter as you do). Stop when the mixture looks like cornmeal, with plenty of lumps. Sprinkle 3 tablespoons ice water and stir with a fork until dough comes together. If needed, add an additional tablespoon ice water. Turn out onto a lightly floured surface and knead three times. Dough should look mottled, with streaks of butter. Gather into a ball; then press into a disk and wrap in plastic. Refrigerate at least 30 minutes (up to 3 days).

For the filling:


6 servings

Preparation Time

40 Minutes

Total Time

70 Minutes


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