SWEET POTATO-APPLE GALETTE
Another terrific recipe from Wolfgang Puck. This is a very impressive and yummy side dish for the holidays. A great alternative to the "usual" sweet potato dish. Note: Ideally you should use a tart pan with removable sides & bottom.
Provided by Chicagoland Chef du
Categories Yam/Sweet Potato
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Melt 2T butter in a 10" skillet over med-high heat.
- Add apples; cook stirring often until caramelized, about 7 minutes.
- Meanwhile butter the tart pan.
- Place the sweet potatoes in a mixing bowl; season with cinnamon, salt and white pepper.
- Drizzle with 1/4 cup of melted butter and mix to coat potatoes.
- Arrange a layer of sweet potatoes in the tart pan, overlapping in circles, using about half the potatoes in all.
- Arrange apples evenly over the potatoes.
- Top with remaining sweet potatoes.
- Drizzle with remaining 2T melted butter.
- Place the tart pan on a baking sheet to catch any drips. Bake until the potatoes are crispy and tender, about 35 minutes.
- Heat broiler; place potatoes under broiler until edges are crispy and begin to brown, about 5 minutes. Cut into wedges to serve.
- My NOTES:.
- Do not assemble too far ahead of time before baking or the potatoes will turn dark & ugly.
- Very important to slice potatoes thinly.
SWEET POTATO GALETTE
Every part of this simple galette has its charms. The crust is easy to pull together and since it's rolled out flat - no crimping or fluting - it's doable even if you're not a pie-hand. The topping is thin slices of sweet potato and apple brushed with maple syrup. And the filling is a hidden gem, a mix of cream cheese, Parmesan and maple syrup spiked with chile powder. Here, it's piment d'Ville, a California chile grown from the seeds of piment d'Espelette, native to French Basque Country. This type of chile is warm and toasty, a little hot and a little sweet and a jazzy partner that swings sweet and savory, just like the rest of the galette.
Provided by Dorie Greenspan
Categories dinner, lunch, pies and tarts, appetizer, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make the crust: Pulse the flour, sugar and salt in a food processor to mix. While pulsing, drop the butter through the feed tube. Continue pulsing, scraping the bowl occasionally, until the mixture looks like coarse meal dotted with small and large chunks. Add water a little at a time, mixing in short and longer pulses between additions, until bumpy curds form. They should hold together when pinched. Press the dough into a ball, then flatten into a disk and place between parchment paper.
- Roll the dough into a circle a bit larger than 11 inches in diameter, then trim to 11 inches; prick all over with a fork. Refrigerate between parchment on a baking sheet for at least 2 hours (or freeze for 1 hour).
- Center a rack in the oven and heat oven to 400 degrees.
- Cover the chilled crust (still between parchment on the baking sheet) with another baking sheet. Bake for 15 minutes, remove the top baking sheet and parchment paper and bake for another 8 minutes or so, until lightly golden. Set aside. (You can make this up to 8 hours ahead.)
- Make the galette: In a medium bowl, with a flexible spatula, beat together the cream cheese, Parmesan, milk, 2 teaspoons maple syrup, 1 teaspoon chile powder and the salt. Taste and add more chile, if you'd like. (It will get hotter when it bakes.) Cut the potato and the apple into very thin rounds using a mandoline or sharp knife.
- While you don't want the cheese mixture to completely cover the crust, you do want the potato and apple slices to go right to the edge of the crust, so spread the cheese mixture over the crust, leaving a 1/2-inch border. Then, cover the entire crust with the potato and apple slices in slightly overlapping concentric circles. (You may have some slices left.) Mix together the remaining 1 tablespoon of maple syrup, the oil and 1/4 teaspoon chile powder. Brush this mixture over the galette (just gloss the top - you might not need all of the mixture). Sprinkle with Parmesan and pecans, if using.
- Bake for about 20 minutes, or until the potatoes are softened and cooked through (test with the point of a knife). Scatter with chives, if using, and let cool for at least 10 minutes before serving. The galette is also good warm or at room temperature.
POTATO AND APPLE GALETTE
This dish takes alot of time to prepare but it is delicious. The potatoes and Washington delicious apples go well together. I use a mandoline to slice the potatoes and apples which speeds things up a bit. I also make this in a quiche dish and when inverted onto a plate, it makes a pretty presentation.
Provided by lazyme
Categories Potato
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Position rack in bottom third of oven and preheat to 450 degrees Fahrenheit.
- Brush 9-inch-diameter cake pan with 1 1/2-inch-high sides with 1/2 tablespoon butter.
- Line bottom of pan with parchment; brush parchment with 1/2 tablespoon butter.
- Place apple slices, 1 tablespoon butter and 1 teaspoon minced sage in small bowl.
- Sprinkle with salt and pepper; toss to coat.
- Place potatoes, remaining 3 tablespoons butter and 2 teaspoons minced sage in medium bowl. Sprinkle with salt and pepper; toss to coat.
- Arrange 1 layer of neatest potato slices in concentric circles in prepared pan, overlapping potatoes in outermost circle (this will become top of galette).
- Top with second layer of potatoes.
- Top with apple slices.
- Cover with remaining potatoes.
- Pour leftover butter from bowls used to toss potatoes and apple on top.
- Bake galette until potatoes are tender when tested with tip of sharp knife and top is beginning to brown, about 1 hour.
- Remove galette from oven.
- Turn out onto 9 or 10-inch tart pan bottom; peel off parchment.
- (Can be made 2 hours ahead. Let stand at room temperature.).
- Preheat broiler. Broil galette until top is golden, about 2 minutes.
- Transfer galette to platter. Cut into wedges.
Nutrition Facts : Calories 179.9, Fat 9.8, SaturatedFat 6.1, Cholesterol 25.4, Sodium 74.8, Carbohydrate 22, Fiber 3, Sugar 3.2, Protein 2.4
POTATO GALETTE
A staple of the French countryside, potato galette is an ideal accompaniment to roasted chicken or beef tenderloin. Be sure to use clarified butter, which will not burn as quickly as regular butter during the galette's long cooking time.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees. Heat clarified butter in a 10 1/2-inch cast-iron skillet over medium heat until very hot, but not smoking. Place a sprig of thyme in center of skillet. Arrange potatoes in an overlapping spiral to fill pan (be careful, because the fat may spatter). Season with salt and pepper. Brush the bottom of a medium saute pan with clarified butter, and place over potatoes to weigh them down. Cook until golden brown, about 8 minutes.
- Carefully pour off excess butter, if there is any, and reserve. Turn galette out onto a baking sheet. Place another sprig of thyme in center of skillet. Using two spatulas, carefully return galette to skillet, browned side up. Season with salt and pepper. Cover with saute pan; transfer to oven, and bake until second side is brown and potatoes are cooked through, 20 to 30 minutes more. Remove top saute pan 5 minutes before removing skillet from oven. Carefully slide galette onto cutting board. Cut into wedges, and serve immediately.
POTATO AND APPLE GALETTE WITH SAGE
This is a delicious side dish, especially during the holidays. I use a mandolin to slice everything, but it still takes a bit of prep time. It makes a great side to any pork dish and is a great presentation. From Bon Appetit The Christmas Season.
Provided by Vicki Butts (lazyme)
Categories Potatoes
Time 1h25m
Number Of Ingredients 5
Steps:
- 1. Position rack in bottom third of oven and preheat to 450°F. Brush 9-inch-diameter cake pan with 1 1/2-inch-high sides with 1/2 tablespoon butter. Line bottom of pan with parchment; brush parchment with 1/2 tablespoon butter.
- 2. Place apple slices, 1 tablespoon butter and 1 teaspoon minced sage in small bowl. Sprinkle with salt and pepper; toss to coat. Place potatoes, remaining 3 tablespoons butter and 2 teaspoons minced sage in medium bowl. Sprinkle with salt and pepper; toss to coat.
- 3. Arrange 1 layer of neatest potato slices in concentric circles in prepared pan, overlapping potatoes in outermost circle (this will become top of galette). Top with second layer of potatoes. Top with apple slices. Cover with remaining potatoes. Pour over any butter from bowls used to toss potatoes and apple.
- 4. Bake galette until potatoes are tender when tested with tip of sharp knife and top is beginning to brown, about 1 hour.
- 5. Remove galette from oven. Turn out onto 9- or 10-inch tart pan bottom; peel off parchment. (Can be made 2 hours ahead. Let stand at room temperature.)
- 6. Preheat broiler. Broil galette until top is golden, about 2 minutes. Transfer galette to platter. Cut into wedges.
SWEET-POTATO, APPLE, AND FONTINA GALETTE
Categories Cheese Fruit Potato Side Vegetarian Apple Sweet Potato/Yam Fontina Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Stir together amaretti crumbs, cheeses, and 1/2 teaspoon pepper in a small bowl.
- Peel sweet potatoes and thinly slice crosswise (1/16 inch thick) with slicer, then generously brush bottom of skillet with some melted butter and cover with one third of sweet-potato slices, overlapping slightly. Dab potatoes with butter, then sprinkle evenly with half of amaretti mixture.
- Core and peel apples, then thinly slice crosswise (into 1/16-inch-thick rings) with slicer. Working quickly to prevent apples from discoloring, add half of apples to skillet, overlapping slices slightly, and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Top with half of remaining sweet-potato slices and dab with butter, then sprinkle with remaining amaretti mixture. Cover with remaining apples in an even layer. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper and cover with remaining sweet potatoes. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Brush a sheet of foil with butter, then brush galette with any remaining butter and place foil, buttered side down, on top. Place a 10-inch heavy skillet on top of foil to weight galette.
- Put oven rack in middle position and preheat oven to 375°F.
- Cook potato galette on top of stove over moderate heat until underside is golden, about 10 minutes. Remove top skillet and foil.
- Wearing oven mitts, carefully slide galette onto a baking sheet and invert skillet over it. Holding them together, invert galette, browned side up, back into skillet. Cook, uncovered, over moderately high heat until underside is pale golden, about 10 minutes. Transfer skillet to oven and bake galette until a knife inserted in center cuts through easily, about 20 minutes. Slide onto a serving plate.
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Occupation Culinary Director at Large, Food & WineTotal Time 2 hrs 30 mins
- Preheat the oven to 450°. Line a large baking sheet with parchment paper. On a lightly floured surface, roll out the dough to a 12-by-16-inch rectangle; transfer to the baking sheet. Fold the dough edge over itself to form a 1/2-inch border all around and pinch the corners together. Refrigerate until firm.
- Spread the crème fraîche and pecorino over the dough; top with overlapping slices of the potato and apple in rows. Brush with butter, sprinkle with thyme and season with salt and pepper. Brush the edges with the egg wash.
- Bake the galette in the bottom third of the oven for 25 minutes, or until the edges are slightly puffed. Cut into squares; serve warm or at room temperature.
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5/5 (2)Estimated Reading Time 4 mins
- In a medium mixing bowl, whisk together the all-purpose flour, sage, and salt. Use clean hands to work the butter into the dry ingredients until they are the size of small peas. Drizzle in the ice water and stir until the dough is evenly moistened. Use your hands to press the dough into a ball. Gently press into a disk, wrap in plastic wrap, and let chill in the fridge for at least 30 minutes.
- Meanwhile, bring a large saucepan of salted water to a boil over high heat. Add in the potato slices and cook until a fork easily pierces the slices, about 5 to 10 minutes depending on the size of the potato slices. Drain and set aside.
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