I’ve redone my savory galettes, sweet potato and beet, in mini versions – something that could be an elegant traveling snack for a bike ride or easier to serve at home than slices of a large galette. I substitute sweet potatoes for butternut squash here in Poland. At times, I’m lucky to find those. Beets on the other hand are omnipresent. This time, I added a peeled and diced apple to the beet mixture; the flavors really go together.
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| Beet, apple, caramelized onion and goat cheese and a rich crust spiked with lots of fresh sage |
For some reason, I had always pictured the minis being made in a muffin pan, but when the process got underway, I remembered that a I had some 4-inch tart pans. That was the way to go – much more attractive. I just used one pan to shape each galette. I removed the galette before baking so I could brush the top and the sides of the crust with egg wash. I baked them without a pan, other than the cookie sheet it sat upon
I divided the filling into six portions, but found I could only stretch my crust recipe to make 5 mini portions. I just baked the left over filling in a small bowl. It became a non-traveling snack.
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| Sweet potato, caramelized onion, and goat cheese in sage crust – baked in a muffin tin |
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
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