Directions

1. 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).
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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!