Sweet Potato And Ricotta Galette

Name: Sweet Potato And Ricotta Galette
Ingredients: 1.25 cups flour; 1/4 teaspoon salt; 2 teaspoons fresh lemon juice; 8 tablespoons butter, chilled; 1/4 cup sour cream; 1/4 cup ice cold water; 1 egg, for wash; 1 pound sweet potatoes, peeled and sliced 1/4 inch thick; 1 clove of garlic, minced; 1/2 cup ricotta cheese; 1/2 cup parmesan cheese, shredded; 1/4 cup gruyere cheese, shredded; 1 tablespoon olive oil; 2 tablespoons fresh julienned-sliced basil; salt and pepper, to taste

15 ingredients

7 steps

Ingredients

1.25 cups flour
1/4 teaspoon salt
2 teaspoons fresh lemon juice
8 tablespoons butter, chilled
1/4 cup sour cream
1/4 cup ice cold water
1 egg, for wash
1 pound sweet potatoes, peeled and sliced 1/4 inch thick
1 clove of garlic, minced
1/2 cup ricotta cheese
1/2 cup parmesan cheese, shredded
1/4 cup gruyere cheese, shredded
1 tablespoon olive oil
2 tablespoons fresh julienned-sliced basil
salt and pepper, to taste

Directions

1

For the pastry: Combine flour and salt in a large bowl. Add in chopped and chilled butter with a pastry blender until butter is the size of peas.
2

Whisk together ice water, sour cream, and lemon. Add to flour-butter mixture with a wooden spoon. Stir until large clumps form, then use hands to bring dough together in a ball. Do not overwork! Add more water or flour if necessary. Cover dough ball with plastic and freeze for 20 minutes.
3

For the filling: In a bowl, mix together all the cheeses. Add salt and pepper to taste. Set aside.
4

Combine the garlic and olive oil together. Toss with the sliced sweet potatoes. Add salt and pepper to taste.
5

Preheat oven to 400F. Get the dough out of the freezer, and flour a work surface and rolling pin. Roll out the dough to a large circle, approximately 12 inches in diameter.
6

Spread the ricotta mixture over the pastry, leaving a 2 inch border all the way around. Arrange the sweet potatoes in concentric circles on top of the mixture. Fold the pastry dough over the sweet potatoes, crimping to form a crust.
7

Transfer galette to a baking sheet lined with parchment. Brush the crust with a beaten egg. Bake for 30-40 minutes. Allow to sit for 5 minutes before serving. Garnish with the sliced basil. Enjoy immediately or at room temperature.