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Sage & Sweet Potato Galette

Servings: 2 individual galettes
Cooking Time: circa 2hrs 10 mins

Ingredients

For the filling:
1 large brown onion, thinly sliced
3 tbsp Organic Kitchen extra virgin coconut oil
1 medium sweet potato, sliced thinly
Salt and pepper to taste
2 tbsp fresh sage, chopped finely

For the dough:
1 ½ cups Just Natural Organic buckwheat whole flour (and extra for rolling)
1 tsp Just Natural Organic coconut sugar
Pinch of salt
3 tbsp Organic Kitchen extra virgin coconut oil, warmed
½ cup warm/hot water (plus 2 tbsp more)
1 tbsp fresh sage, finely chopped

How to Make it

  1. Sauté the onion over a medium heat in 1 tbsp of coconut oil, stirring until translucent (about 5 minutes).
  2. Add a pinch of salt and leave on low for about half an hour, until the onions are caramelized (if you find they stick to the pan, add the tiniest amount of water).
  3. Meanwhile, in a medium bowl mix with a fork the flour, sugar, and salt.
  4. Make a well in the middle of this dry mixture and pour in the coconut oil, topping the oil with the water. Mix with the fork again.
  5. Add the chopped sage and continue to mix with the fork until all comes together in a dough.
  6. Turn the dough out onto a floured work surface and knead for up to 10 minutes. If too dry, add water in 1 tsp increments; if too wet, add a little flour bit by bit.
  7. Split the dough into two halves and roll each flat. Place in separate bowls, covered by a damp tea towel and let rest at room temperature for half an hour.
  8. Preheat the oven to 200°C and line a sheet pan (or two if one not big enough) with baking paper.
  9. Roll out the dough so each disc is 9 inches in diameter and brush with coconut oil and scatter with ½ tsp of fresh chopped sage.
  10. Halve the caramelised onion portion, one half in the centre of each disc of dough.
  11. Leaving a minimum 1-inch border of dough around the circumference, arrange the sweet potato slices in a spiral, leading out from the centre of caramelised onion. Brush with coconut oil as you go along, so that all the sweet potato gets a good coating. Repeat for the second disc.
  12. Salt and pepper all over and sprinkle with chopped sage, then fold over the edges that were left around the border and brush them with coconut oil (any remaining oil, pour into the centre of each disc).
  13. Bake the galettes in the oven for around 45 minutes, or until cooked and golden.

NB: For an extra kick, Prima Italia Organic green pesto makes a tasty sauce accompaniment…