Crispy Sweet Potato, Leek and Lemon Ricotta Galette with Sage Butter

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper.

2. 2

   Mix the flour with 3 g of the salt. Work in 80 g of the cold butter cubes using your fingers or a pastry cutter until the mixture looks like coarse crumbs. Add the ice water gradually until a dough forms. Shape into a disk, wrap, and chill for 20 minutes.

3. 3

   Place the sweet potato on the tray and toss with 15 ml olive oil, 1 g black pepper, sweet paprika, and a pinch of salt. Roast for 18 to 20 minutes at 220 °C / 425 °F, until tender with lightly golden edges. Set aside.

4. 4

   Meanwhile, heat the remaining 15 ml olive oil in a skillet over medium heat. Add the leek with a pinch of salt and cook for 6 to 8 minutes until soft. Add the garlic and cook 1 minute more. Remove from the heat and let cool slightly.

5. 5

   In a bowl, mix the ricotta with 25 g Parmesan, lemon zest, lemon juice, nutmeg, the remaining salt, and the remaining black pepper. Fold in the sautéed leek gently.

6. 6

   Roll the chilled dough on a lightly floured surface into a 30 cm / 12-inch circle. Transfer it to the prepared tray.

7. 7

   Spread the ricotta mixture in the center of the dough, leaving a 4 to 5 cm / 1 1/2 to 2-inch border. Arrange the roasted sweet potato on top and sprinkle with the remaining 10 g Parmesan.

8. 8

   Fold the edges of the dough over the filling, gently pleating as you go. Brush the crust with the beaten egg.

9. 9

   Bake the galette for 24 to 28 minutes at 200 °C / 400 °F, until the crust is deeply golden and crisp.

10. 10

    While it bakes, melt the remaining 20 g butter in a small pan over medium-low heat. Add the sage and cook for 1 to 2 minutes until the butter smells nutty and the sage is fragrant. Remove from the heat.

11. 11

    Remove the galette from the oven and let it rest for 5 minutes. Finish with the sage butter, toasted pumpkin seeds, and, if desired, a light drizzle of honey. Serve warm.