SWEET POTATO GALETTE WITH BALSAMIC-CARAMELIZED ONIONS AND GOAT CHEESE

SWEET POTATO GALETTE WITH BALSAMIC-CARAMELIZED ONIONS AND GOAT CHEESE image

Number Of Ingredients 17

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Ingredients

For the pastry
1.5 cups whole wheat flour
4 tablespoons cornmeal
a pinch of salt
125g very cold (not frozen) butter, cut into tiny cubes
1 medium egg, lightly beaten
6-8 tablespoons ice cold water
For the filling
400g sweet potato, peeled and cubed (1.5cm cubes)
olive oil for drizzling
coarse salt and freshly ground black pepper
1 large Vidalia onion, thinly sliced in rings
2 tablespoons butter
4 tablespoons brown sugar
6 tablespoons 365 Aged Balsamic Vinegar of Modena
1 egg, lightly beaten for egg wash
approximately 200g plain goat cheese (in a log) cut into 8-10 thin rounds

Steps:

Make the filling Pre-heat oven to 350 ̊F. In a medium-‐sized bowl, toss the sweet potato cubes with the salt and pepper and enough olive oil to well coat the cubes. Spread sweet potato cubes on a baking tray covered with parchment or a silicone mat. Bake for about 30 minutes - the cubes will be very soft to the touch. Remove sweet potato cubes from the oven and cool on paper towel. Now heat the butter in a heavy frying pan over medium-‐high heat. Once the butter is melted, add the onion rings, and sauté until soft (about 3 minutes). Lower the heat and add the brown sugar, making sure to thoroughly coat the onion pieces. Once the sugar has melted, add the balsamic vinegar. Keeping an eye on the onions, continue to cook for about 8 minutes until most of the liquid has reduced and the balsamic and sugar has nicely caramelized. Remove pan from heat and set aside. To assemble: Pre-heat oven to 350 ̊F. Grease a 10 inch quiche or tart pan. Remove the dough from the fridge, let sit for a couple of minutes, then roll between parchment or wax paper or onto a lightly floured surface until it is about 13-14 inches wide. Remove the pastry from the parchment and press the pastry into the pan (you might need to trim some of the pastry and the parchment around the edges). Take about 3⁄4 of the cooked sweet potato cubes and spread them evenly over the base of the tart. Using the back of a spatula, lightly press the sweet potato to mash it a little. Take about 3⁄4 of the goat cheese rounds and place them evenly around the tart base, pressing them into the sweet potato slightly. Take about 3⁄4 of the onions and scatter them evenly over the goat cheese and sweet potato. Place the rest of the goats cheese, onions and sweet potato cubes evenly over the rest of the filling.