By its very definition, a galette is a rustic tart. So the “rustic” in the recipe title here is a bit redundant.
But when it comes to free-form tarts like galettes and crostatas, I seem to be extra … shall we say … challenged in making them pretty. So I not only do I fully embrace the rustic, I basically use it as a crutch.
So, you know. This Rustic Sweet Potato & Beet Galette isn’t just rustic, it’s seriously rustic. Rustic central. Rusticpalooza. You get my drift.
But also? It’s deeeeelicious. Extra e’s, italicized delicious. I refrained on all-caps because I had to stop somewhere.
Anyway! Here’s what we’ve got. A coconut-oil-based pie crust (no dairy here), flecked with dried herbs to give it a bit of pep. Tender, super thinly sliced sweet potatoes and beets. Which, by the way, really have the potential to be STUNNING if you’re better at making these things than I am. If not, I still think they look nice.
So, we’ve got that pie crust, and we have our veggies.
We give it all a good brush with olive oil and a sprinkle of coarse salt and into the oven it goes.
And then, possibly the best part (okay, aside from the crust), is we brush it when it’s blazing-hot just out of the oven with this fresh parsley, olive oil, and fresh garlic business that just … gah. Makes this thing over-the-top delicious. Wait. I mean deeeeelicious.
This recipe is a bit fussier than most of my recipes, thanks to that homemade crust. Of course, it could just be that I am a pie/galette crust novice, but rolling and shaping and getting it just right feels like a chore to me. TOTALLY WORTH IT, promise, because this crust is out-of-this-world yummy.
This is one of those recipes that may be vegan but it should well impress the heck out of anyone who’s not. And remember, because “rustic” is in the name, basically you can’t go wrong!
Rustic Sweet Potato & Beet Galette
Sea Salt & Herb Coconut Oil Crust
- 3-6 tablespoons ice cold water
- 2 cups 272 g white whole wheat flour + a little more for rolling
- 1 teaspoon dried Italian herb seasoning
- 1 teaspoon fine-grain sea salt
- 2/3 cup 160 g coconut oil (solid/scoopable, NOT MELTED)
- 1 medium sweet potato (peeled and very thinly sliced*)
- 2 medium beets (peeled and very thinly sliced*)
- 2 tablespoons olive oil
- Pinch + 1/4 teaspoon coarse sea salt or kosher salt (divided)
- 2 tablespoons olive oil
- 1 medium clove garlic (finely chopped)
- 3 tablespoons finely chopped parsley (either curly or flat - both work)
- 1/8 teaspoon kosher salt or sea salt
- Preheat oven to 375 degrees Fahrenheit. Brush a little olive oil on a large baking sheet.
- Make the crust. Fill a bowl with 6 tablespoons water. Add 3-4 ice cubes and stir. Set aside.
- In a medium bowl, mix together the flour, herbs, and sea salt. Add the coconut oil in dollops. Make sure your coconut oil is in solid, scoopable form. If it's in a liquid state (which happens right around 76 degrees Fahrenheit), refrigerate it until it's solid but stirrable, then proceed.
- Using a pastry blender, two knives, or your clean hands, cut the coconut oil into the flour mixture, mixing until it is the texture of coarse crumbs or wet sand. Grab a wooden spoon and drizzle in the ice-cold water, a tablespoon at a time, stirring just until the dough starts to come together. Use your hands to form one cohesive ball of dough in the bowl. If it falls apart, add a bit more water.
- Lay out a pastry sheet or large piece of parchment paper and sprinkle a little flour on it (I find it much easier to transfer the crust using a sheet or parchment). Place the dough on the sheet or counter top. Sprinkle a little flour on top of the dough. Roll it out into a circle about 14 inches diameter. With a knife, cut the rough edges off so that your pastry is in the form of a circle(ish - remember - rustic!) Reserve scraps. Using the parchment paper, carefully transfer the crust to the baking sheet. Don't worry if it rips or comes apart a bit - you can repair it right on the baking sheet. The crust is pretty forgiving.
- Layer the beets and sweet potatoes on the dough, leaving about a 2-inch border. Start with a large circle of beets around the perimeter, then sweet potatoes, then repeat until you reach the center. Sprinkle with a pinch of salt and repeat with another layer, this time starting with sweet potatoes. Fold the edges of the dough up over the edges of the vegetables. If any of the dough tears or breaks, press it back together, or use your leftover scraps to patch it up if needed.
- Brush the entire galette with 2 tablespoons olive oil and sprinkle the 1/4 teaspoon salt over the entire thing.
- Bake until the crust is golden-brown and the vegetables are fork-tender, about 40 minutes.
- In a small bowl, stir together the parsley, olive oil, garlic, and salt. Brush the mixture over the galette while it's still piping hot.
- Cut into six wedges and serve.