Sweet potato, caramelised onion and sage galette

Sweet potato, caramelised onion and sage galette

By
From
How to Cook Pastry
Serves
6
Photographer
Peter Cassidy

This way of making a tart is much more relaxed than blind baking a tart case, and is great for a lovely rustic presentation. You can use this method with the other short pastries in this book to make tarts of any firm filling, savoury or sweet – try using mixed summer roasted vegetables, or apples and dates, for example.

Ingredients

Quantity Ingredient
1 quantity Rich shortcrust pastry
extra flour, to dust

For the filling

Quantity Ingredient
900g sweet potatoes
2 large onions
6 sage leaves
2 tablespoons olive oil
15g butter
1/2 teaspoon english mustard powder
150g goat’s cheese log
salt
freshly ground black pepper

To finish

Quantity Ingredient
1 egg
a few sage leaves
a little olive oil

Method

  1. Heat the oven to 200°C. For the filling, peel the sweet potatoes and cut them into 2cm dice. Halve, peel and finely slice the onions. Finely chop the sage leaves and set aside.
  2. Place the sweet potato on a baking tray and pour over the olive oil. Season with salt and pepper and toss until well coated. Roast for 20 minutes, or until the potato is cooked through and starting to brown, then set aside to cool slightly.
  3. Meanwhile, melt the butter in a large saucepan, add the sliced onions and cook over a gentle to medium heat until soft. Add the mustard powder and a pinch of salt, increase the heat slightly and cook the onions until golden brown, stirring frequently to prevent them burning; this will take about 20–25 minutes.
  4. Roughly mash one third of the sweet potato using the back of a fork, and add to the onion. Stir in another third of the sweet potato and the chopped sage, and season with more salt and pepper if needed.
  5. Beat the egg with a fork, then pass through a sieve into a small bowl and set aside.
  6. On a floured surface, roll out the pastry to a circle about 30cm in diameter and 3mm thick. Transfer to a baking sheet and spread the sweet potato, onion and sage mixture evenly over the pastry, leaving a 5–6cm border.
  7. Crumble over the goat’s cheese and scatter the remaining sweet potato on top. Fold the border over, pleating the edges to form a round tart with an uncovered centre, and brush the border with the beaten egg. Dip the extra sage leaves in oil and scatter them over the tart.
  8. Bake the tart in the centre of the oven for 30 minutes, or until golden brown. Remove from the oven and leave to stand for a few minutes before transferring to a serving plate and cutting into wedges. Serve hot or at room temperature.
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