The following is another gem from Aunt Beulah’s collection.
I must be honest: Whenever I attempt galettes, I fail. They are supposed to look beautiful — hers always were — concentric circles of potatoes or other root veggies that slide out of the pan into a pretty circle that can be cut into crisp-edged wedges to serve.
Mine often stick to the pan and/or fall apart. It tastes good, but it doesn’t deliver the intended pretty pattern. I’m OK with a middling success rate because buttered (or oiled) seasoned veggies layered and roasted are delicious even if they fall apart.
This is a good Passover side, whether it sticks the landing or not. The sweet potatoes and apples echo the sweetness of haroset, emblematic of the sweetness of freedom.
If you want to play it totally safe, serve it in the pan you cook it in!
Serves 6
2 pounds sweet potatoes, peeled and sliced into thin disks
1 Granny Smith apple, peeled and thinly sliced
1 stick butter or margarine, melted and divided or ½ cup olive oil
1 teaspoon salt, ½ teaspoon pepper and sprinkles of cinnamon, if desired
Heat your oven to 400 degrees F.
In a 9-inch ovenproof skillet, melt ¼ of the butter and sauté the apples. Remove the apples from the skillet, place them in a bowl, and set them aside.
Pour another ¼ of the melted butter into the skillet, tilt to coat and place a layer of sweet potatoes in the bottom, overlapping them slightly to cover the entire surface of the pan. Drizzle some melted butter, sprinkle the salt, pepper and cinnamon (if using), and add a layer of apples. Repeat this process until all the sweet potatoes are gone.
Drizzle melted butter over the top and bake for 45 minutes until the top is browning and the potatoes are softened all the way through.
If you are ambitious, scrape a spatula or knife around the edges and underneath the galette to loosen it. You can then slide it horizontally off the plate, keeping the galette face up, or invert the pan on a plate and let the galette fall out onto the serving plate upside down.
