1 cup all-purpose, plus additional for dusting and rolling
½ teaspoon salt
1 tsp sugar
½ stick (4 tablespoons) cold unsalted butter, cut into chunks
3-4 tablespoons very cold water
Spices
½ teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon nutmeg
⅓ teaspoon salt
¼ teaspoon allspice
1 teaspoon corn starch (or arrowroot powder)
Sweet potato filling
2 tablespoons butter (¼ stick)
2 sweet potatoes, washed, peeled, and chopped into medium-sized cubes
⅓ cup pure maple syrup, plus additional for drizzling over the galette
1 cup milk or almond milk
Instructions
First, Make the Crust
Make sure that the rack is in the center of the oven. Preheat the oven to 375 °F.
Add the pecans to a food processor and pulse until a coarse ground forms (make sure it does not turn into powder). Add the flour and salt; pulse once or twice to combine.
Drop in the butter and pulse until incorporated and the dough turns into small pieces. Add ice-cold water and pulse until dough forms.
Layer a piece of wax paper (or parchment) on a flat work surface and lightly sprinkle it with flour. Turn the dough onto the surface; dust the dough lightly and roll it until 11 inches in diameter and approximately ¼ of an inch thick.
Gently lift the wax paper and crust and place it on top of a baking sheet lined with parchment paper. Place it into the fridge until it’s ready for the sweet potato filling.
Next, Make the Sweet Potato Filling
In a small bowl, stir in cinnamon, ginger, allspice, nutmeg, and salt to make the sweet potato spice mix.
In a large skillet on medium-low heat, add the butter. Once the butter has covered the bottom of the skillet, add diced sweet potatoes, and the spice mix.
Stir in maple syrup and 1 cup of milk Cook on medium-low heat until tender, about 25- 30 minutes.
Spoon the sweet potato filling onto the center of the dough, leaving a 2-inch border around the edge. Fold the rim of the dough up and over the edge of the filling, overlapping the dough as you go around and pleating the dough. Brush the edges with an egg yolk and sprinkle with coarse sea salt and tamponade sugar.
Place into the oven and bake until lightly browned and firm to the touch, about 35 minutes.
Transfer to a wire rack and cool at least 30 minutes or up to 4 hours.
Notes
Garnish OptionsCoarse sea salt and tamponade sugarIce CreamA drizzle of Pure Maple Syrup