Lately I’ve been feeling a little off kilter. The snow has begun falling blanketing the earth in its stillness and while all I want to do is embark on my skis, hang twinkling lights, and bake holiday goodies, the final throes of nursing school still beckon. We will graduate in December and prepare for our boards just after. It feels a little surreal to finally be here! So despite the holiday season being upon us, with Thanksgiving just past and the hustle of the upcoming month’s festivities looming, I am trying to stay focused for just a few more weeks.
However, I can’t study all the time and my mind has been wandering when I’m studying and even when I’m not… proof is I have had a few debacles over the last month in the kitchen and otherwise. I lost my only set of car keys which have yet to turn up, I burnt two loaves of bread (something I never do), made too sweet salmon curry, awful pumpkin waffle batter, a pie crust that I lost count of flour in and couldn’t salvage… All of these events + more than I can relate, had me despairing that come Thanksgiving morning nothing was going to turn out, that Life in general would overwhelm me… I tend to be a bit maniac about things you see. So maybe you can feel my relief that lo and behold Thankgiving came and went with mostly success.
Now after the big day, I was left with a pie crust still in the fridge, one large sweet potato in the bin, a smidge of goat cheese remaining from the cheese platter, and an urge to create. I love galettes they can be sweet or savory, basically anything in a buttery, flaky crust is a cause to cosy up. So today with a blizzard swirling outside, one strand of white lights hung, and another quiz down I decided to slow down and roll out some dough… my happy, calm place. And then share it with you…
Sweet Potato Chèvre Galette
- One all butter pie crust
- One large sweet potato
- 4-5 tablespoons Chèvre
- 1 teaspoon Herbs de Province (a blend of thyme, rosemary, basil, parsley, oregano, tarragon, marjoram, & lavender)
- Sea Salt to taste
- Olive oil, for brushing
Preheat oven to 350 degrees Fahrenheit. Peel and slice the sweet potato into discs or half circles no thicker than 1/8 inch. On a sheet of parchment paper roll out the pie crust to roughly 12 inches round. Arrange the sliced potato across the dough, slices slightly overlapping. Leaving an inch or so of an edge all the way around to fold up once the filling is assembled. Brush the potato slices with olive oil and crumble the chèvre a top, sprinkle with the Herbs de Province and a hearty pinch of sea salt. Fold up the edge and brush it also with olive oil. Slide the galette with the parchment paper onto a cookie sheet or baking stone. Bake for 30 minutes, give or take, until golden brown.