Description
This sweet potato galette with rosemary and cashew ‘ricotta’ is a festive vegetarian Thanksgiving main.
Ingredients
Scale
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* (see note 1 below)
- 2 1/4 cups all-purpose flour, plus extra for dusting
- 1/2 teaspoon fine sea salt
- 1/2 cup refined coconut oil, at a scoopable consistency *(see note 2 below)
- 1/2 to 2/3 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 flour and salt. Add coconut oil and incorporate it into the flour by mashing with a fork until the 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; stop adding water when you see large clumps forming. It’s OK if the dough looks dry and shaggy for now.
- Turn it out onto the counter. Working quickly, gather the dough with your hands and shape it into a disc, being careful not to overwork the dough. Wrap in plastic and refrigerate for 45 minutes (or up to several days). Don’t worry if the dough seems 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 has a rich mouthfeel. Taste and adjust the seasonings if needed. Set aside.
- Meanwhile, place the potatoes in a large bowl and add the oil, rosemary, salt and pepper. Toss to combine.
- Roll out the dough: Take the dough out of the fridge and rest at room temp for a few minutes before rolling. Sprinkle a bit of flour on the counter, rolling pin, and dough to prevent sticking. Roll into a rectangular-ish shape about 3/4-inch-thick and fold the dough into thirds (like folding a letter for an envelope). Roll out again, then fold again, this time meeting the 2 short ends in the middle (so it looks like an open book). Finally, roll the dough into a 1/4-inch-thick rectangle. Transfer to a parchment-lined baking sheet. If the dough start to feel wet/sticky at this point, firm it up in the fridge for a few minutes.
- 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, 45 to 60 minutes. Cool for a few minutes before slicing.
Notes
- If making the dough from scratch is too intimidating, just use a store-bought one.
- If your oil is entirely liquid, measure it out and place it in the fridge for up to 15 minutes until it’s opaque and scoopable.
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 450
