A rustic tart brimming with the flavors of the harvest.  Feel free to sub in peeled butternut squash for the sweet potato.  It is also delicious with a crumble of blue cheese right after the galette comes out of the oven.  I use 1/2 a recipe of my pie dough, but store bought dough or even puff pastry will still make an impressive galette.

  • ½ Recipe Buttery Babe Pie Dough
  • ½ Red Onion, peeled with root end attached
  • 3/4 to 1 pound Sweet Potato, not peeled, ends trimmed
  • 2 small or 1 big Tart Apple
  • 3 tablespoons Grainy or Dijon Mustard
  • 2 tablespoons Chopped Rosemary
  • 1/2 teaspoon Ground Cinnamon
  • 2 tablespoons Olive Oil
  • Kosher Salt and Freshly Cracked Black Pepper, to taste
  1. Preheat the oven to 350*.  Get out a baking sheet and line with parchment paper.
  2. On a lightly floured surface, roll the pie dough out so that it is 1/4 inch thick; the dough should be a vague circle.  Move the dough circle to the baking sheet.
  3. Slice the sweet potato, red onion and apple thinly by hand, Mandolin or with the slicing disk on your food processor.  Transfer the slices to a large bowl and toss with the remaining ingredients.
  4. Mound the veggie mix into the middle of the pie dough.  Gently spread the veggies to within 2 inches of the edge of the dough.  Fold the dough over the filling, overlapping where necessary.  The filling should be mostly visible in the middle.  Flatten the filling out gently with your hand.
  5. Bake for about 55 minutes, until the crust is golden brown and delicious.  The exposed apple and sweet potato skins will be getting crispy.  Let rest for 10 minutes before cutting and devouring.