Summer once meant running barefoot to the lake and bike rides to the ice cream parlor. Now as an adult, summer is a blur of trips, projects, and (way too) early runs. But on the occasional slow morning when day is granted reprieve from the sweltering sun, I brave the heat of the oven to make this simple sweet potato galette.
I realize a hearty galette may not qualify as light warm weather fare but I can only eat so much salad before I crave something a bit more substantial. A galette is a free form crust topped with fruit, and/or cheese, and in this case, perfectly charred brussel sprout leaves. This non-traditional sweet potato crust compliments the lemon ricotta topping to form a lighter-than-expected pizza alternative.
I am making it a point to turn on my oven on a bit more this summer, make a galette or two and do what June evenings as an adult were meant for... drinking white wine on someone else's porch.
I encourage you to do the same.
Sweet Potato Galette
Yields: 6 servings
- 1/2 medium white onion
- 1-2 Tablespoons extra virgin olive oil
- 1 cup brussel sprouts (leaves only*)
- 1 cup lowfat ricotta
- 1 Tablespoon lemon juice
- zest of half a lemon
- salt and pepper
Caramelized Onions- Add 1 Tablespoon of olive oil to a large saucepan and heat to medium high. Slice onion into thin pieces and place in saucepan. Reduce pan heat to medium or low and allow to cook for approximately ten minutes or until golden brown. Remove from heat and set aside.
Charred Brussel Sprouts- Preheat oven to 400 degrees. Place brussel sprout leaves* in a thin layer on a cookie sheet. Drizzle with 1-2 teaspoons of olive oil and sprinkle with salt and pepper. Bake for 10-15 minutes or until brown and crisp. Leave oven on.
* Slice off hard end of brussel sprout base. Peel off green sprout leaves only. Discard hard yellow/white heart.
Lemon Ricotta- In a bowl, mix together ricotta, caramelized onions, lemon zest, lemon juice, and salt to taste (1/2 teaspoon salt).
- 1 cup sweet potato cooked and mashed
- 3/4 cup whole wheat flour + 2 Tablespoons for rolling
- 3 Tablespoon plain greek yogurt
- 1/2 Tablespoon corn meal for dusting
- 1 egg + 1 Tablespoon of water (whisked together)
- 1/2 tsp salt
Set pizza stone in 400 degree oven.
In a food processor or mixer mix together sweet potato and 3/4 cup flour. Once incorporated, add yogurt and allow to mix until forms a large ball. Dust large surface with flour and place dough ball on top (will be slightly sticky). Sprinkle 2 Tablespoon of set aside flour on top of dough (try one tablespoon at a time) and knead in until desired consistency is acquired. Use a rolling pin to roll dough into a large, thin (1/4- 1/8th inch) circle.
Spread ricotta-onion mixture onto flattened dough leaving 1 1/2 inches on edges without toppings. Form crust by folding over two inch sections at a time. Allow each section to slightly overlap the last. Brush crust with egg wash (1 whole egg + 1 Tablespoon water).
Sprinkle corn meal on pizza peal and place dough on top. Slide dough onto pizza stone and bake for 20 minutes.
Remove from oven and immediately top with brussel sprouts. Allow to set for a minute or two and cut into 6 even pieces.