This sweet potato galette with rosemary and cashew ‘ricotta’ is a festive vegetarian Thanksgiving main.
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
- 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.
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.
- Serving Size: 1/8 of the recipe
- Calories: 450
Keywords: sweet potato, vegan, galette, cashews, thanksgiving