Sweet Potato Cream Cheese Galette
Quick answer
- Total time
- 65 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
No tart pan is used: the dough is rolled into a round, topped with the filling, and its bare 4 cm border folded up over the edge.
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The filling combines steamed sweet potato, cream cheese, honey and cinnamon. A drier, chestnut-type sweet potato keeps the base from going soggy and bakes up crisper.
Ingredients
Instructions
- 1
Mix 200 g all-purpose flour with 3 g salt, then add 120 g cold unsalted butter.
Rub it in with your fingertips until the mixture looks like small rice-sized crumbs, keeping the butter cold throughout.
- 2
Add 55 ml cold water a little at a time and press the dough together just until it holds.
- 3
Do not knead it; flatten into a disk, wrap it, and chill for 20 minutes.
- 4
Mash 220 g steamed sweet potato until no large lumps remain.
- 5
Mix in 120 g cream cheese, 25 g honey, and 2 g ground cinnamon until thick and smooth enough to mound without spreading.
- 6
If the dough feels soft, chill it again before rolling.
Roll it into a round sheet, spread the filling in the center, and leave a clear 4 cm border so the edges fold cleanly.
- 7
Fold the border over the filling, overlapping the dough as needed, then brush the crust lightly with beaten egg.
- 8
Bake at 190C for about 35 minutes, until the edges are deep golden and crisp.
- 9
Let the galette cool on the pan for 10 minutes so the filling settles.
- 10
Check that the bottom is not soggy, then slice and serve warm while the crust is crisp and the center is soft.
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