Caramelized Leek and Sweet Potato Galette with Thyme Honey Glaze
Get ready to impress with this rustic yet elegant galette! Sweet potatoes and caramelized leeks come together in a flaky crust, all drizzled with a thyme honey glaze. It’s savory, slightly sweet, and oh-so-cozy. Let’s make magic in the kitchen—this recipe is your next masterpiece!
4.3 out of 5 (3 ratings)
Prep Time
30 minutes
Cook Time
45 minutes
Servings
4 servings
Cuisine
French
Ingredients
- •1 sheet of store-bought puff pastry, thawed
- •2 medium leeks, cleaned and sliced thinly
- •1 medium sweet potato, peeled and thinly sliced
- •2 tablespoons olive oil
- •1 tablespoon butter
- •1 tablespoon fresh thyme leaves
- •2 tablespoons honey
- •1 egg, beaten (for egg wash)
- •1/2 cup ricotta cheese
- •1/4 cup grated Parmesan cheese
- •Salt and pepper to taste
- •1 teaspoon balsamic vinegar
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a skillet over medium heat. Add the sliced leeks and cook, stirring occasionally, for 10-12 minutes or until caramelized and golden brown. Season with a pinch of salt and pepper, then set aside.
- 3
In a small bowl, mix the ricotta cheese and grated Parmesan cheese together. Add salt and pepper to taste, then set aside.
- 4
Toss the thinly sliced sweet potato with 1 tablespoon of olive oil, fresh thyme leaves, and a pinch of salt and pepper. Set aside.
- 5
Roll out the thawed puff pastry on the prepared baking sheet. Spread the ricotta-Parmesan mixture evenly over the center of the pastry, leaving a 1-2 inch border around the edges.
- 6
Layer the sweet potato slices over the ricotta mixture in a slightly overlapping pattern. Top with the caramelized leeks.
- 7
Gently fold the edges of the puff pastry over the filling, pleating as needed to create a rustic crust. Brush the edges with the beaten egg for a golden finish.
- 8
Bake the galette in the preheated oven for 25-30 minutes, or until the crust is golden brown and flaky, and the sweet potatoes are tender.
- 9
While the galette bakes, heat the honey and balsamic vinegar in a small saucepan over low heat until warm and combined. Remove from heat and stir in a few more thyme leaves.
- 10
Once the galette is out of the oven, drizzle the thyme honey glaze over the top. Let the galette cool slightly before slicing and serving.
Nutrition Information
Calories
320 calories
Protein
8g
Carbs
35g
Fat
18g
Frequently Asked Questions
Q: Can I use a different type of pastry instead of puff pastry?
A: Yes, you can use pie crust or a homemade galette dough as an alternative. However, keep in mind that puff pastry gives the galette a light, flaky texture, while pie crust will result in a denser base. Adjust the baking time slightly if using pie crust, as it may take a bit longer to cook through.
Q: What can I substitute for leeks if I can't find them?
A: If leeks are unavailable, you can substitute with thinly sliced onions, shallots, or even green onions. Onions and shallots will caramelize similarly to leeks, while green onions will have a slightly milder flavor and may cook faster.
Q: Can I make this recipe vegan?
A: Yes, you can make this recipe vegan with a few substitutions. Use a dairy-free puff pastry (check the label to ensure it's vegan), replace the butter with vegan butter or additional olive oil, substitute the ricotta and Parmesan with plant-based alternatives, and use plant-based milk instead of egg for the wash. For the glaze, use maple syrup instead of honey.
Q: Can I prepare the galette in advance?
A: Yes, you can prepare the galette partially in advance. Assemble the galette (up to the step where you fold the pastry) and refrigerate it for up to 6 hours before baking. Alternatively, you can caramelize the leeks and slice the sweet potatoes a day ahead to save time during preparation.
Q: What’s the best way to store leftovers?
A: Store leftover galette in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a 350°F (175°C) oven for about 10 minutes to restore the flakiness of the crust. Avoid microwaving, as it may make the pastry soggy.
Q: How can I ensure the sweet potatoes cook through?
A: To ensure the sweet potatoes cook evenly, slice them as thinly as possible using a mandoline or a sharp knife. If you prefer thicker slices, pre-cook them slightly by roasting or steaming for 5-7 minutes before assembling the galette.
Q: Can I customize the toppings or flavors?
A: Absolutely! You can add other vegetables such as zucchini, mushrooms, or bell peppers. For a different flavor profile, try adding crumbled goat cheese or feta on top before baking. You can also swap thyme for rosemary or sage, depending on your preference.
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