Sweet Potato Apple Galette Recipes

Steps:

• For the galette: Preheat the oven to 375 degrees F.
• In a large saute pan, add the olive oil. Add the sweet potatoes and saute for about 5 minutes over medium heat. Add the Swiss chard stems, garlic and onion. Cook, stirring frequently, until the onions are tender and translucent, 3 to 4 minutes. Add the Swiss chard leaves and continue to cook until the leaves are tender, 2 to 3 minutes. Remove from the heat and let cool.
• Once cooled, add the walnuts, olives, feta and sun-dried tomatoes to the mixture, then toss until the ingredients are evenly distributed. Season with salt and pepper.
• Line an 18-by-13-inch baking sheet with parchment paper. Place a sheet of phyllo on the baking sheet so the corner of the phyllo sheet is aligned with a corner of the baking sheet. Brush with butter. Place another piece of phyllo overlapping the first sheet, making sure the corner of the phyllo sheet is aligned with another corner of the baking sheet. Repeat with 2 more sheets of phyllo, brushing with butter in between so the entire baking sheet is covered with a layer of phyllo. This is the first layer consisting of 4 sheets of phyllo. Repeat twice more with the remaining 8 sheets of phyllo so you have 3 layers total. Once all the sheets are stacked, spread the filling out into a rectangle, just smaller than a 9-by-13-inch pan. Fold over the dough so it just begins to cover the filling all around the edges. Bake until the crust is golden brown, 15 to 20 minutes.
• For the sauce: In a small saucepot over medium heat, combine the olive oil, crushed red pepper flakes and garlic. Cook until the garlic begins to toast and becomes golden brown, about 2 minutes. Add the red wine vinegar to stop the garlic from continuing to brown. Reduce by half and add the honey. Bring to a boil, then remove the mixture from the heat and let cool until thickened slightly. Add the walnuts and olives. Season with salt and pepper if needed. Let sit at room temperature for 15 minutes before serving.
• Serve the galette with the sauce on the side.

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.

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.

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.

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add brown sugar, ginger, lemon peel and salt; stir until sugar dissolves, about 4 minutes. Keep warm.
• Position rack in top third of oven and preheat to 400°F. Line 9- to 10-inch-diameter, 13/4-inch-deep ovenproof skillet with foil. Spray foil with nonstick spray. Toss sweet potatoes and yams with flour in large bowl. Add brown sugar mixture; stir to coat potatoes and yams. Arrange sweet potatoes and yams alternately in overlapping circles in prepared skillet. Spoon any remaining brown sugar mixture over potatoes. Press on potatoes to compact. Cover with foil.
• Bake potatoes until just tender, about 1 hour. Uncover and press potatoes with metal spatula to compact. Continue baking until potatoes are very tender, pressing on potatoes occasionally, about 30 minutes longer. (Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 400°F oven about 30 minutes.) Let stand 10 minutes. Using oven mitts, invert skillet onto platter. Remove skillet. Peel off foil. Replace any pieces of sweet potatoes and yams that may have become dislodged. Cut galette into wedges; serve with lemon wedges.

Steps:

• Place rack at lowest position; preheat oven 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. 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 over any butter from bowls used to toss potatoes and apple. 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 1 hour ahead. Let stand at room temperature.)
• Preheat broiler. Broil galette until top is golden and crisp, about 2 minutes. Transfer galette to platter. Garnish with sage sprigs. Cut into wedges; serve.