Skillet Sweet Potato Galette with Goat Cheese and Caramelized Onions
Golden-browned sweet potato slices layered over a flaky skillet crust create a pleasing mix of crisp edges and tender interiors, while sweet-tangy caramelized onions and creamy goat cheese add bright contrast. A touch of fresh thyme and a drizzle of warm cream finish the galette for an autumnal, rustic presentation.
Swap-ins are friendly: use ricotta or feta instead of goat cheese for milder tang, or swap thyme for rosemary if you prefer a pine-like note. For a faster shortcut, use storebought pie dough rolled to fit the skillet; for a nuttier crunch, sprinkle toasted pumpkin or sunflower seeds over the top before serving.
Serve warm as a weekend brunch centerpiece, an elegant vegetarian main, or a seasonal side for October gatherings and Thanksgiving starters. Leftovers reheat on a skillet to keep the crust crisp; the galette also makes an attractive addition to potluck spreads or holiday brunch boards.
How to Make It
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1
Make the crust: rub cold unsalted butter into the all-purpose flour with your fingertips or a pastry cutter until mixture resembles coarse crumbs with some pea-sized bits remaining.
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2
Whisk the egg with the ice water and 1/4 tsp salt, then add to the flour-butter mixture and mix until dough just comes together; form into a disk, wrap, and chill while you prepare the filling (10 minutes).
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3
Preheat oven to 425°F (220°C). Thinly slice the sweet potatoes (2–3 mm) using a mandoline or sharp knife and set aside in a single layer on a tray to prevent sticking.
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4
Caramelize the onions: heat olive oil in a 10-inch ovenproof skillet over medium heat, add the sliced onion, brown sugar, and a pinch of salt; cook, stirring occasionally, until deep golden and soft, 12–15 minutes. Stir in balsamic vinegar and simmer 1 minute, then transfer onions to a bowl.
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5
Roll out the chilled dough on a lightly floured surface to a roughly 12-inch round and fit it into the skillet, letting a 1–2 inch overhang drape over the rim (you can also assemble on parchment and then transfer).
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6
Assemble the galette: spread the caramelized onions in an even layer on the crust, crumble half of the goat cheese over the onions, then arrange overlapping sweet potato slices in concentric circles until the surface is covered. Tuck and fold the dough edge over the filling to create pleats and seal.
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7
Brush the sweet potato surface with heavy cream and scatter remaining goat cheese crumbles and fresh thyme leaves; season lightly with the remaining salt and black pepper.
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8
Bake the galette in the preheated oven until the crust is golden and the sweet potatoes are tender when pierced with a knife, 20–25 minutes.
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9
Optional finish: toast pumpkin seeds in a small dry skillet until fragrant and scatter over the warm galette before serving.
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10
Cool 5 minutes, then slice and serve warm. Reheat leftovers in a skillet over low heat to restore crispness.