The sweet potatoes with bacon, garlic and goat cheese adds such a delicious depth of flavours and textures in the savoury galette. Finish off with the wild smoked salmon and greens creating a rich and satisfying meal.
Whether you choose a sweet or savoury galette, they are both so yummy and impressive to serve to family and guests!! I thoroughly enjoy a savoury galette or tart just to change up things and experiment with flavours and ingredients. This recipe is rich in delicious flavours and is so satisfying that you can easily enjoy this as a meal. If you decide to serve this as an appetizer, then your main dish can be a simple chicken or fish dish.
IS IT A GALETTE OR TART?
Whether you refer to this recipe as a tart or galette, basically they are both very similar. A galette is known to the French cuisine and was first orginated in France. It is a pastry base that are topped with either sweet or savoury fillings. Then the edges are folded in to create a beautiful yet rustic pie shape looking bake. In Canada, the French best describe this as a large cookie.
A tart is an open-faced pastry that has a decorative or straight edges and shaped into rounded, rectangle or square. They are often sweet but anymore, savoury has taken a stand for many of the tarts and galettes.
The pastry dough is one you would use in a pie, it is a buttery rich dough that is so flaky. The ingredients are flour, salt, cold butter and ice water. There are many variations of this delicious tarts/galettes. There are many variations of gluten-free tarts/galettes made with buckwheat flour, almond flour, oat flour or rice flour are used. Most often the pastry doughs use regular all purpose flour or pastry flour. The sweet tart or galette will add sugar to the flour mixture and the crust before baking and herbs added to the savoury tart/galettes.
THE INGREDIENTS YOU WILL NEED FOR THIS RECIPE
PASTRY DOUGH: all-purpose flour, salt, unsalted butter, ice water and vinegar
FILLING:
- Sweet potatoes: you will need only 2 medium potatoes for this recipe
- Bacon: I would recommend a butcher’s bacon which is a thicker cut, adds more flavour and texture
- Extra virgin olive oil: select a good quality evoo
- Garlic
- Seasonings: salt and pepper
- Herbs: rosemary perfectly compliments this recipe
- Goat cheese: adds a creamy texture and richness
- Egg
- Wild Sockeye Smoked Salmon: offers the best and delicious smoky salmon flavour
- Greens: a combination of arugula and microgreens
HOW TO MAKE THIS DELICIOUS SAVOURY TART
PASTRY DOUGH: You will need to make the pastry dough first to allow it to rest in the refrigerator.
- First, combine flour and salt in a medium bowl.
- Remove the cold butter from the refrigerator, and grate into the flour bowl. Using a fork or your hands, toss the butter with flour.
- Add the vinegar to the ice cold water. Gradually add the ice water a little at a time, stirring the dough around the bowl with a fork or your hands to bring the dough together. As soon as it is moist enough to gather the dough together, form the dough into 1 large disc.
- Tightly wrap in plastic wrap and place in the refrigerate for minimum 30 minutes or overnight. Handle the dough as little as possible.
FILLING:
- Cook the sweet potatoes in a medium sauce pot for 15 minutes until tender. Drain and set aside.
- In a medium skillet, over medium heat, pan fry the bacon until crispy. Remove to a plate lined with paper towel. Allow to cool, then chop with a sharp knife. Set aside.
- In a medium bowl, add the sweet potatoes and roughly mash them with a fork. Add olive oil, garlic, salt, pepper, rosemary and half the bacon. Combine the ingredients and taste to your likely. Add more seasoning if needed. Set aside.
Preheat oven to 400°F. Line a large baking sheet with parchment paper.
Remove the pastry dough from the refrigerator and roll it out on a lightly flour surface to a 12 inch circle. Then transfer to the lined baking sheet.
Spread the sweet potato mixture over the rolled out dough, leaving about 1-2 inches from the edges. Add the remaining bacon and crumble the goat cheese evenly. Fold the edges in creating a pleat design. Brush with egg wash and bake for 30 minutes until the crust is golden.
Once the crust is goldent in colour and the goat cheese is soft and melted, remove the galette from the oven and allow to cool for 5 minutes. Add the wild smoked salmon, some rosemary and fresh arugula and microgreens. Enjoy this as an appetizer, main meal with a salad.
This pastry dough recipe I have used for years and it is one of the best for it’s flakiness and incredible flavour. It is definitely a keeper!
STORING: when storing leftovers, I would suggest in a container with a lid to avoid drying out. This savoury galette will keep for 3 days in the refrigerator and warm in the oven at 300 degrees Fahrenheit for 15 minutes.
Sweet Potato and Bacon Galette with Goat Cheese and Smoked Salmon
Equipment
- medium sauce pot
- Baking sheet
Ingredients
Pastry Dough:
- 1⅓ cup all purpose flour
- 1/2 tsp salt
- 6 tbsp cold unsalted butter
- 4-5 tbsp ice cold water
- 1/2 tsp vinegar
Filling:
- 2 medium sweet potatoes, peeled and diced (approx. 2 cups)
- 4 strips of bacon
- 1 tbsp extra virgin olive oil
- 1 clove garlic, minced
- 1/4 tsp sea salt
- pinch of pepper
- 1 tsp fresh rosemary, chopped
- 4 oz goat cheese, crumbled
- 1 egg, whisked
- wild sockeye smoked salmon
Instructions
Pastry Dough:
- Combine flour and salt in a medium bowl. Take butter out of the refrigerator, and grate into the flour bowl. Using a fork or your hands, toss the butter with flour. Add the vinegar to the ice cold water. Gradually add the ice water a little at a time, stirring the dough around the bowl with a fork or your hands to bring the dough together. As soon as it is moist enough to gather the dough together, form the dough into 1 large disc and tightly wrap in plastic wrap and place in the refrigerate for minimum 30 minutes or overnight. Handle the dough as little as possible, as over mixing will cause the dough to become tough.
Filling:
- In a medium sauce pot, over medium to high heat, add diced sweet potatoes with a pinch of salt. Bring to a boil, then reduce to a simmer. Cook until tender, about 15 minutes. Drain and set aside.
- In a medium skillet, over medium heat, add the bacon and pan fry until the bacon is crispy. Remove to a plate lined with paper towel. Allow to cool, then chop with a sharp knife. Set aside.
- In a medium bowl, add the sweet potatoes and roughly mash them with a fork. Add olive oil, garlic, salt, pepper, rosemary and half the bacon. Combine the ingredients and taste to your likely. Add more seasoning if needed. Set aside.
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- Remove the pastry dough from the refrigerator and roll it out on a lightly flour surface to a 12 inch circle. Then transfer to the lined baking sheet.
- Spread the sweet potato mixture over the rolled out dough, leaving about 1-2 inches from the edges. Add the remaining bacon and crumble the goat cheese evenly. Fold the edges in creating a pleat design. Brush with egg wash and bake for 30 minutes until the crust is golden.
- Remove the galette from the oven and allow to cool for 5 minutes. Add the smoked salmon and some rosemary.
- Serve on it's own as an appetizer or with a lunch with a salad. Enjoy!
