This free form tart is for all of us savory pastry lovers…and bacon lovers. Oh yes, sweet potato fans, it’s for you too. Basically, there’s a lot to like here with crispy bacon, tangy goat cheese and tender sweet potatoes in one cozy crust. Despite the fancy name, galette’s can be much easier to make than traditional American pies. You don’t need Instagram-worthy pie crust working skills and I figured out how to avoid precooking ingredients. Lazy-ish cooks rejoice!
Why It Works
Sweet potatoes partner so well with salty and sharp cheeses and pork flavors. This dish is bit of a mashup of a gratin and an amazing pizza I had in Burlington, VT that used sweet potatoes as a base. The sliced leeks or shallots and rosemary boost the savory flavors and give it a very fall vibe. I could imagine eating this for Thanksgiving for sure.
Most savory galette recipes require pre-cooking the vegetables and meat before assembling and baking the pastry. I wasn’t trying to do that, so I looked for ways around it. Thinly slicing the sweet potatoes and arranging them in single layers with the other ingredients helps them cook evenly. The bacon is thinly sliced as well but placed only on the top layer so it has the most exposure to heat and can crisp nicely. A bonus is that all of the bacon drippings flavor the layers below. Yum! Lastly, the unusual step of covering the pie and whole baking tray with foil for most of time in the oven retains more heat and creates a bit of steam. This give the filling more time to cook without over browning the crust.
Cheese: Don’t let the goat cheese scare ya! A sharp cheddar or gruyere would be delicious. You could even use feta, thought it wouldn’t melt as much.
Crust: You can use your favorite pie crust or go with a store bought refrigerated pie dough, like Pillsbury. I’ve made it both ways and both turn out great, so you do you. This flaky pie dough recipe from Cheryl Day turned out great and may be my new go to.
Bacon: For a vegetarian option, you could omit the bacon and sprinkle on a handful of chopped roasted and salted almonds when you remove the foil during baking. Finely diced pancetta would work well in place of bacon as well.
Rosemary: You could use a smaller amount of dried instead of fresh(1 teaspoon). Or swap rosemary for thyme. You could also leave it out entirely. It will still be tasty!
Sweet Potato, Bacon & Goat Cheese Galette
This savory tart is deceptively simple and feels like a warm, slightly sophisticated comfort food hug.
This is great served warm or at room temperature for breakfast or with a salad for lunch or dinner.
Fresh rosemary can be swapped with 1 teaspoon of dried rosemary.
Feel free to use your favorite pie crust recipe or go with a ready made crust. Pillsbury is my go-brand.
- 1 refrigerated pie crust (approx. 10 inch diameter)
- 275 grams (10 oz) sweet potato
- 85 grams (3 oz) soft goat cheese
- 1 leek or 2 medium shallots
- 2.5 strips thick cut bacon (keep cold)
- 1 egg
- 1 TBSP fresh rosemary needles (optional)
- black pepper
- 1 scallion or a couple chives (optional garnish)
- baking sheet (11 x 13 or larger)
- sheet of parchment paper
- Chef’s knife or similar
- cutting board
- measuring cup
- bowl (to wash the leeks if using)
- small bowl (to beat egg)
- pastry brush (or paper towel to dab on egg wash)
- Make sure you have an oven rack in the middle position. Preheat your oven to 425°F. Peel the sweet potato. If your sweet potato is greater than 3 inches in diameter, cut it in half lengthwise. Thinly slice the sweet potato (approx 1/8th inch thick).
- Thinly slice the leek or shallots. You’ll need ⅓ a cup. If you’re using shallots, you can skip to the next step. Submerge the leek slices in a bowl of water and swish them around for a minute to wash off any sand. Just rinsing the leek will not be enough, trust me! Scoop the leeks from the water and drain them on paper towels or a kitchen towel.
- Crumble the goat cheese with a fork. Chop the rosemary if you’re using it. Cut thin strips of bacon. I used kitchen shears. Cold bacon is easier to cut, so keep the bacon in the fridge until right when you need to use it. Crack the egg in the small bowl and beat it with a fork.
- Place the parchment paper on the baking sheet and unfold the crust onto the parchment paper. Start by sprinkling a small amount of goat cheese (about 1 tbsp) on the middle of the crust. This acts like our glue. Top the cheese with a single layer of sweet potatoes in a circle with about a 1.5 inch border around the edge. Sprinkle on a few pinches salt, pepper and rosemary then a third of the leeks/shallots and a third of the remaining cheese.
- Repeat the layering – potatoes, seasonings, leeks, cheese twice. You should have three layers of sweet potatoes. Add the bacon strips on top of the final layer of goat cheese. It may seem like a lot of bacon, but we want it concentrated on top so that it gets the most heat and crisps up in the oven.
- Fold the edges of the pie crust over just up to the edge of the sweet potatoes. We don’t want to cover up the filling. Use the pastry brush or a paper towel to dab the beaten egg over the edges of the pie crust. For a little flair and flavor, you can sprinkle some salt and pepper over the crust.
- Wrap the whole tray in foil making sure it’s domed in the middle and not sticking to the galette. Bake it for 25 minutes. Then remove the tray from the oven and take a look under the foil. If the sweet potatoes are soft enough to pierce with a knife tip but not quite cooked tender you can remove the foil and return the tray to the oven for another 10-12 minutes. If they are still hard to pierce, re-cover the tray with foil, bake for another 7 minutes before removing the foil.
- The galette is done when sweet potatoes are tender (can easily pierce with a fork), and the bacon is cooked through. At this point the filling should be bubbling a bit. In the case that the crust is browned before filling is done, you can use strips to lightly cover just the crust for the remainder of the baking time. Once the galette is done, let it cool at least 10 minutes before serving. Feel free to top with sliced green onions or chives right before serving. Enjoy!