This sweet potato galette with rosemary and cashew ‘ricotta’ is a festive vegetarian Thanksgiving main.

In a traditional Thanksgiving meal, turkey is inarguably the centerpiece and the sides are supporting actors. Even though – let’s face it – turkey is not actually that good and the sides are definitely more exciting. But rules is rules, and turkey is the foundation on which this holiday feast is built.

Several small plates with slices of savory sweet potato galette, next to a blue napkin and glasses of white wine

When it comes to turkey-less Thanksgivings (this year will be my second), deciding on a centerpiece can be challenging, since there isn’t exactly a vegan turkey alternative. (Please, don’t get me started on tofu turkey.)

As a longtime primarily-plant-based eater, I don’t categorize my food into ‘mains’ and ‘sides’ anymore. Instead, I look at my plate as a whole. As long as it’s somewhat balanced (i.e. has lots of vegetables, enough protein, complex carbs, and fat), I’m a happy lady.

Rectangular vegan sweet potato galette with cashew ricotta on brown parchment paper cut into slices

Nevertheless, T-giving is the meal of all meals and needs a dish that screams, “Look at me – I’m the star!” Something that feels a little fancy and requires a bit of extra effort. This galette is the gal for the job.

This vegan sweet potato galette with savory cashew ricotta (a winter version of this tomato one) has a simple flaky crust and is perfumed with fresh rosemary (i.e. the Official Herb of the Holiday Season™ since it’s basically a pine tree).

Shaggy tart dough being mixed with a fork in a glass bowl on a marble counter

Vegan pie crust dough, shaped into a disc and wrapped in plastic, on a marble counter

About the Dough

This one’s a super simple coconut oil-based dough you make by hand (no stand mixer or food processor required).

The temperature of the oil is super important. As you may know, coconut oil is solid and opaque at colder temps, and clear and pourable when warm. For this galette dough, you want it to be solid enough to be scoopable (the texture of room temperature butter), but not frozen solid. If your oil is entirely liquid, measure it out and place it in the freezer for up to 15 minutes until it’s scoopable.

It’s important to work quickly when rolling out the dough and assembling the galette. If the dough becomes too warm (whether from your hands or your room temperature), it will get goopy and you do not want that. If your dough starts to feel wet or sticky at any point, put it back in the fridge for a few minutes.

This dough can be made up to 4 days in advance. If you don’t feel like making dough, use store-bought puff pastry, like this one from Pepperidge Farm.

Raw sweet potato galette on brown parchment paper, ready to bake

About the Cashew Ricotta

If you’re familiar with my recipes, you’ve probably already seen this concept. If not: cashew ‘ricotta’ is a plant-based ricotta substitute that works perfectly in things like lasagna and galettes. Creamy and savory, you make it by blending soaked raw cashews with garlic, miso, lemon juice, and water.

Cashew ricotta keeps well in the fridge for up to several days, so you can make this portion of the sweet potato galette in advance, too.

Sweet Potato Galette with Cashew Ricotta

(1 votes, average: 5.00 out of 5)

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Author: thenewbaguette.com
Prep Time: 30 mins
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 8 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Vegan

Description

This sweet potato galette with rosemary and cashew ‘ricotta’ is a festive vegetarian Thanksgiving main.

Scale

Ingredients

For the Cashew Ricotta

1 cup raw cashews
1 tablespoon fresh lemon juice, or more to taste
2 teaspoons white miso
1 small garlic clove
1/4 teaspoon fine sea salt

For the Dough

2 1/4 cups all-purpose flour
1/2 teaspoon fine sea salt
1/2 cup refined coconut oil, at a scoopable consistency (See Note 1)
1/2 cup ice water

For the Filling

2 small sweet potatoes (about 1 1/4 pounds), peeled and thinly sliced
2 tablespoons extra virgin olive oil
2 teaspoons chopped fresh rosemary (from 1 generous sprig)
1/4 teaspoon fine sea salt
Freshly ground black pepper, to taste

Instructions

Start the cashew ricotta. Place the cashews in a bowl and cover with boiling water. Soak for at least 30 minutes.
Make the dough. In a large bowl, whisk together the flour and salt. Add the oil and incorporate it into the flour by mashing with a fork until the coconut oil is roughly the size of peas (it’s okay if some pieces are larger/smaller). Then gradually sprinkle in the ice water while tossing the mixture with the fork. The dough will appear dry and shaggy, but don’t worry – just mix lightly until the water is incorporated.
Turn the dough out onto the counter. Working quickly, gather the dough and knead it a few times to shape it into a disc, being careful not to overwork the dough. Wrap in plastic and refrigerate for 20 to 30 minutes (or up to several days). Don’t worry if the dough seems too dry at this point – it will hydrate fully in the fridge.
Preheat the oven to 375ºF.
Finish the ricotta. Drain the cashews and place in a food processor or Vitamix. Add the lemon juice, miso, garlic, and salt. Pulse until everything is broken down. Add 1/4 cup water and continue pureeing until the mixture is creamy and homogeneous but not totally smooth (it should resemble ricotta, basically). Taste and adjust the seasonings if needed. Set aside.
Place the dough on a sheet of parchment paper and roll it out into a 1/2-inch-thick rectangular-ish shape. (If it’s sticking to the rolling pin, lightly dust it with flour. If the dough is cracking, it’s too cold – let it sit at room temp for a few minutes before continuing to roll.) Fold the dough in half and then in half again, and roll it out into 1/3-inch-thick rectangular-ish shape (See Note 2). Transfer the dough with the parchment onto a baking sheet. Refrigerate for 5 minutes to firm up the dough.
Meanwhile, place the potatoes in a large bowl and add the oil, rosemary, salt and pepper. Toss to combine.
Assemble the tart. Spread the ricotta on the dough in an even layer, leaving a 2-inch border, and top with the potatoes. Fold the border over the fillings.
Bake until the crust is lightly golden, about 1 hour. Cool for at least 10 minutes before slicing.

Notes

1. If your oil is entirely liquid, measure it out and place it in the freezer for up to 15 minutes until it’s opaque and scoopable.
2. This extra folding step helps create a flaky texture.