Best 2 Sweet Potato Apple Galette Recipes

SWEET POTATO-APPLE GALETTE

Steps:

• Preheat oven to 350°F.
• Melt 2T butter in a 10" skillet over med-high heat.
• Add apples; cook stirring often until caramelized, about 7 minutes.
• Meanwhile butter the tart pan.
• Place the sweet potatoes in a mixing bowl; season with cinnamon, salt and white pepper.
• Drizzle with 1/4 cup of melted butter and mix to coat potatoes.
• Arrange a layer of sweet potatoes in the tart pan, overlapping in circles, using about half the potatoes in all.
• Arrange apples evenly over the potatoes.
• Top with remaining sweet potatoes.
• Drizzle with remaining 2T melted butter.
• Place the tart pan on a baking sheet to catch any drips. Bake until the potatoes are crispy and tender, about 35 minutes.
• Heat broiler; place potatoes under broiler until edges are crispy and begin to brown, about 5 minutes. Cut into wedges to serve.
• My NOTES:.
• Do not assemble too far ahead of time before baking or the potatoes will turn dark & ugly.
• Very important to slice potatoes thinly.

SWEET-POTATO, APPLE, AND FONTINA GALETTE

Steps:

• Stir together amaretti crumbs, cheeses, and 1/2 teaspoon pepper in a small bowl.
• Peel sweet potatoes and thinly slice crosswise (1/16 inch thick) with slicer, then generously brush bottom of skillet with some melted butter and cover with one third of sweet-potato slices, overlapping slightly. Dab potatoes with butter, then sprinkle evenly with half of amaretti mixture.
• Core and peel apples, then thinly slice crosswise (into 1/16-inch-thick rings) with slicer. Working quickly to prevent apples from discoloring, add half of apples to skillet, overlapping slices slightly, and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Top with half of remaining sweet-potato slices and dab with butter, then sprinkle with remaining amaretti mixture. Cover with remaining apples in an even layer. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper and cover with remaining sweet potatoes. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Brush a sheet of foil with butter, then brush galette with any remaining butter and place foil, buttered side down, on top. Place a 10-inch heavy skillet on top of foil to weight galette.
• Put oven rack in middle position and preheat oven to 375°F.
• Cook potato galette on top of stove over moderate heat until underside is golden, about 10 minutes. Remove top skillet and foil.
• Wearing oven mitts, carefully slide galette onto a baking sheet and invert skillet over it. Holding them together, invert galette, browned side up, back into skillet. Cook, uncovered, over moderately high heat until underside is pale golden, about 10 minutes. Transfer skillet to oven and bake galette until a knife inserted in center cuts through easily, about 20 minutes. Slide onto a serving plate.