Gluten-free | Vegetarian
It’s NATIONAL VEGETARIAN AWARENESS MONTH! And I’m happy to report, I have been celebrating in style lately. How can you not with all the winter squash, potatoes, and radishes in season right now? Take my potato galette recipe for example… it’s as pretty as it is tasty. And fairly hard to mess up, trust me, I tried… I’ll get to that later (Mercury Retrograde realness!!). For another delicious potato recipe, check out FIX.COM–
Source: Fix.com
On to the galette! This story begins with me making a shopping list for my husband to pick up “sweet potatoes” and him coming home with I don’t know what. I legitimately had to google it. He technically did get sweet potatoes, Japanese ‘Murasaki Purple’ Sweet Potatoes to be exact. Since I had no clue how it would taste, I mixed it with a pretty red potato I had on hand. Needless to say, we were pretty unsure of how this would turn out but to our amazement, it came out delicious! If you find these long purple sweet potatoes… pick some up. They’re mild in flavor and not necessarily sweet… but oh so good. Or use whichever potatoes you or someone else mistakingly picks up and I guarantee it will still be good. Anything combined with creamy, salty cheese, homey cornbread crust and dried rosemary and thyme… tastes like a winner in my book.
The crust is perfect. I adapted it from a New York Times article I stumbled across and fell in love. It was very sticky at first and I found it weird that there was no starch in the recipe, but hey, I was already trying new things here so why not go all the way. Luckily, yet again, I was happily surprised. It’s flakey, buttery and holds up very well. The taste combination is exactly what I wanted.
Now. As this beauty was in the oven… I had some technical difficulties. Let’s just say I was simultaneously baking something else that went SOUTH FAST and my oven freaked out. Luckily I did not burn the building down. The odds were against me on this one but the galette prevailed! If I did it, so can you. Moral of the story is… just go with it, and have fun. And maybe also watch the oven when you’re experimenting…
Crust:
Toppings:
Subscribe to my newsletter, and you’ll receive the latest recipes and my best wellness tips to make this a lifestyle!
join the conversation
3 comments
This looks SO GOOD! I love the texture you get from a cornmeal crust, plus anything with gorgonzola is A+ in my book. As soon as my kitchen is finished being renovated, I’m giving this one a try! Thanks!
Thanks! Yes – the texture is legit of the cornmeal crust, it’s my new fave! I just checked out your blog, and saw some delicioussss things! Good luck with the kitchen, can’t wait to see the "AFTER" shot! 😉
Thanks! I just stumbled upon yours as well. Gorgeous photography and great recipes!!