After a record number of consecutive recipes for sweets (including our new favorite wintery dessert and best cookie recipe!), we’re now back to savory. This week we have a few recipe ideas for a special holiday meal – which are versatile enough for every day as well.
After making our first successful galette for Thanksgiving dessert, we knew we wanted to try a savory version as an entree. I’ve always been intrigued by the idea of pies for a main course (like pot pie!), but we hadn’t tried it much – though we do love us some pizza pies.
For our filling, we chose sweet potato, red onion, feta and fresh rosemary. Not only did the layered potato and onion look festive, it tasted wonderful – the fragrance of the rosemary was perfect with the sweetness of the potatoes and the savory feta.
The galette wasn’t too hard to put together – we happened to have some extra dough in the freezer, and the vegetables came together fairly easily, since they don’t need to be pre-cooked (though it does take a bit of time to cut and arrange them). With some advanced planning, it’s a nice option for a dinner party to make up and then bake as you prepare other items or clean up the kitchen.
We enjoyed this galette for a special meal with my parents when they were in town from Minnesota on an impromptu visit. We know know we’ll be experimenting with other savory (and sweet) fillings in the future!
- 1 whole wheat galette dough
- 1 large sweet potato
- ½ to 1 red onion
- ¼ cup feta
- 1 teaspoon fresh rosemary (chopped)
- 1 teaspoon fresh thyme (chopped)
- 1 garlic clove
- Olive oil
- Before baking, make the crust.
- Preheat the oven to 400°F.
- For the filling: Slice the sweet potatoes and onions into slices of the same thickness (about ¼ inch thick – make sure to cut them thin so that they bake fully). Finely chop the garlic clove and enough for 1 teaspoon each rosemary and thyme. In a bowl, add potatoes, onions, 2 tablespoons olive oil, ½ teaspoon kosher salt, rosemary, thyme, and fresh ground pepper, and toss gently to combine.
- Line a baking sheet with parchment paper. On a floured surface, roll the dough into a rough circle about 12 inches across (it doesn’t have to be perfect). Place the dough on the parchment paper. Layer with potatoes and onions, alternating, and a circular pattern. (You can place any remaining veggies on a tray to roast alongside the galette.)
- In a small bowl, mix 1 teaspoon stone ground mustard to 1 tablespoon olive oil. Brush the top of the crust and filling. Add a sprinkling of kosher salt.
- Bake 20 minutes; then add ¼ cup feta cheese and bake another 20 minutes, until browned. Cool slightly, then cut into pieces and serve.