Ingredients
Equipment
Method
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!