We moved to Texas in mid-September, just in time to experience what was for us an extended summer. By the first week of October everything was still green, the sun still staying up long enough, and the weather still warm. I kept trying to put boots on and eat soup but it was just not working. Not yet!
Then I flew to New Jersey for 2 weeks, and it was cooold! Cold, crisp, and rainy. It was fall there. I needed boots and sweaters and warm things to drink. I also needed to wrap potatoes in a buttery flakey crust and cover them with cheese…because it was fall, duh.
This galette is pretty simple, and so delicious! It can be eaten any time of day – I know because I did it. Brown butter infused with fresh sage gives it rich, earthy flavor. Sweet potatoes get down with spicy chorizo so you don’t get bored. Cheese gets all creamy and melty because that’s just what cheese is there to do.
If you’re planning ahead, the crust can be prepared up to 24 hours before rolling out. If you’re not, it only needs to chill for an hour – prepare the crust first and then slice your potatoes, brown your sausage, and brown and infuse your butter while it chills.
Eat it all. Or refrigerate the leftovers and eat it later. Or tell your guests you’ll eat the rest tomorrow but then really eat it all as soon as they leave. Whatever you want!
SWEET POTATO, CHORIZO, AND SAGE GALETTE
2 1/2 cups all purpose flour
1 tsp salt
1 tsp sugar
2 1/2 sticks of unsalted butter (2 sticks of which should be very cold)
1/2 cup ice water
3 small sweet potatoes
3 chorizo sausages (meat or soy)
1/2 cup shredded monterey jack cheese
4 long fresh sage leaves
First, make the crust:
Add the flour, sugar, and salt to the bowl of a food processor* fitted with a steel blade and pulse a few times to combine. Take 2 sticks of the butter from the refrigerator (and not until now!) and slice into 1/2 inch pieces. Add the butter to the flour mixture and pulse until somewhat combined. Most pieces of butter should be roughly the size of peas, with some larger and some smaller. With the food processor set to “On” steadily stream 1/4 cup of the ice water into the flour-butter mixture. From there on add just a small splash of the water until your mixture is moist, but not wet. You’ll probably need to remove the lid once or a few times to assess the texture of your dough. If you’re not exactly sure what the texture should be like, err on the side of caution and go with less water. Too much will make the dough very dense and a pain to roll out later.
Once the mixture is ready, pour half onto a prepared sheet of plastic wrap, and the other half onto another sheet of plastic wrap. Gather each pile into a disc-like shape and wrap in the plastic wrap. Wrap in an additional sheet of plastic to keep it concealed and tight. Refrigerate for at least 1 hour and up to 24 hours.
*If you do not have a food processor you can still make this recipe! I just find this to be the easiest way to pull the crust together. Whisk together the dry ingredients and then incorporate the butter by hand and/or with a dough blender utensil. Once the butter is combined, make a well in the dough and add the ice water in the same increments specified above. It’s a little more work but you can do it!
While the dough chills, prepare the filling:
First, preheat the oven to 425 degrees F and line a baking sheet or pizza stone with parchment paper.
Rinse and peel the sweet potatoes. Slice into very thin slices, almost potato-chip like. This can be done by hand, but I recommend using a mandolin, slicer blade of your food processor, or other tool if you have it. I used the slicer attachment for my stand mixer. Set sliced potatoes aside in a large mixing bowl.
Remove any casing from the chorizo and sauté over medium heat for about 5-10 minutes if you are using vegetarian sausage, and 10-15 minutes if you are using meat. Break the sausage up and brown it as you cook. Don’t overcook it as it will continue to cook in the galette. If it browns too quickly, reduce the heat. Once finished, move the sausage to a small mixing bowl.
Heat the remaining 1/2 stick of butter in a small sauce pan over medium heat. While it melts, roughly chop the sage leaves into tiny strips. Once the butter has melted, wait for it to bubble and crackle and little brown bits appear in the bottom of the pan. Remove the pan from heat and add the chopped sage. Let the pan sit for about 5 minutes, while the butter cools and infuses with the sage.
Pour the sage butter over the potatoes and tossed to coat, as if you were dressing a salad. Add half of the cooked sausage to the potatoes and toss to combine.
Prepare a floured workspace to roll out the crust. Remove both discs of dough from the refrigerator. One at a time, knead each disc for a few minutes with your hands until it comes together in a dough. Once each disc is in good shape, combine them and roll out into a circle about 15 inches in diameter. Roll the dough around your rolling pin so that you can transfer it to the baking sheet or pizza stone lined in one piece.
Once the dough has been transferred, place the potato mixture on top of it, piling it a little higher in the center and leaving at least a 1 1/2 inch border of the dough without any filling on top of it. Once you’ve laid all the potatoes, top with the remaining chorizo and shredded cheese. Fold the outside of the dough over the filling so it keeps everything in. Scramble the egg with 2 tbsps water or milk and lightly brush the outer crust with this egg wash.
Bake for 35-40 minutes, until cheese is melted and the crust is golden brown. Serve warm.