This galette is rich and tastes deliciously of fall. It is great served as the main dish alongside a salad but it also works well as a finger-foods appetizer when sliced thin.
It is important that both the caramelized onions and roasted sweet potato are allowed to cool before the galette is assembled. Warm filling will melt the butter in the dough and you will lose the crisp flaky layers when the galette is baked. The sweet potato, caramelized onions, and flaky pastry dough can all be prepared ahead of time.
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