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.
|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.
|Sweet potato, caramelized onion, and goat cheese in sage crust – baked in a muffin tin|