Description

A savory galette featuring thinly sliced sweet potatoes, deeply caramelized onions, and a creamy whipped feta spread, all nestled in a flaky puff pastry crust and finished with crunchy pistachios and a drizzle of spicy chili honey.

Ingredients

Scale

1 large sweet potato, thinly sliced into rounds
2 tablespoons olive oil, divided
1 large yellow onion, thinly sliced
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper, to taste
1 sheet puff pastry (from a 17.3-oz box), thawed
4 ounces feta cheese, crumbled
2 ounces cream cheese, softened
1/4 cup shelled pistachios, roughly chopped
2 tablespoons honey
1 teaspoon red pepper flakes (or to taste)
1 egg, beaten (for egg wash)

Instructions

Preheat the oven to 400°F. Line a baking sheet with parchment paper.
In a large skillet over medium heat, heat 1 tablespoon olive oil. Add the sliced onion and cook, stirring occasionally, until deeply caramelized, about 25–30 minutes. Season with salt and pepper. Transfer to a bowl and set aside.
In the same skillet, add the remaining olive oil and the butter. Add the sweet potato rounds in a single layer (work in batches if needed) and cook until just starting to soften and lightly browned, about 2 minutes per side. Remove from heat.
On a lightly floured surface, roll the puff pastry into a 12-inch round. Transfer to the prepared baking sheet.
In a small bowl, combine the feta and cream cheese. Mash with a fork until smooth and spreadable.
Spread the whipped feta mixture over the puff pastry, leaving a 1.5-inch border. Arrange the caramelized onions evenly over the feta. Layer the sweet potato rounds on top in overlapping concentric circles.
Fold the edges of the pastry up and over the filling, pleating as needed. Brush the pastry edges with the beaten egg.
Bake for 35–40 minutes, until the pastry is golden and the sweet potatoes are tender.
While the galette bakes, make the chili honey: In a small microwave-safe bowl, combine the honey and red pepper flakes. Microwave for 15 seconds, then stir. Set aside.
Remove the galette from the oven. Sprinkle with chopped pistachios and drizzle with chili honey. Let cool for 5 minutes before slicing and serving.

Notes

For best results, use a mandoline to slice the sweet potato uniformly. If you don’t have puff pastry, a rolled-out pie crust works too. The chili honey can be made ahead and stored at room temperature for up to a week.

Prep Time: 20 minutes
Cook Time: 45 minutes
Method: Main Course
Cuisine: American

Nutrition

Calories: 400 kcal
Sugar: 10 g
Fat: 25 g
Carbohydrates: 35 g
Protein: 8 g