A creamy cashew cheese paired with flavorful crispy sweet potatoes encased in a crispy, buttery cornmeal crust. This galette is completely gluten-free thanks to Bob’s Red Mill Gluten Free 1-1 Baking Flour and Gluten Free Egg Replacer.
With spring approaching, it is time to start bringing out new seasonal recipes. Bob’s Red Mill has made it so much easier to provide recipes that cater to anyone’s dietary needs.
Galette’s are such an easy recipe to impress your friends and definitely impress those tastebuds. It is also a light, but satisfying dish that is perfect to be served for brunch, lunch, or dinner.
These sweet potatoes are pan fried to perfection in a bit of coconut sugar, tamari, balsamic, Italian seasoning, and garlic. They are then layered on the creamiest herbed cashew cream. Lastly, embedded in a crispy, yet buttery gluten-free cornmeal crust. Ya drooling?
This Sweet Potato and Cashew Cream Galette is…
- So flavorful
- Oh so delicious!
A creamy cashew cheese paired with flavorful crispy sweet potatoes encased in a crispy, buttery cornmeal crust.
- 1 ½ cups gluten-free all purpose flour such as Bob's Red Mill Gluten Free 1-1 Baking Flour
- ⅓ cup cornmeal
- ½ tsp salt
- ½ cup cold vegan butter, cubed
- 1 tbsp egg replacer such as Bob's Red Mill Gluten Free Egg Replacer. Or sub 1 flax egg.
- 5-6 tbsp water
- 2 tbsp oil
- 1 large sweet potato, thinly sliced into medallions
- 1 clove of garlic, thinly sliced
- 1 tbsp coconut sugar
- 1 tbsp tamari
- 1 tbsp balsamic vinegar
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- 1 cup cashews soaked in boiling water for 30 min.
- ½ cup non-dairy milk
- 1 tsp salt
- ½ tsp Italian seasoning
- Juice from ½ lemon
To a small bowl, prepare egg replacer according to pkg directions (or mix 1 tbsp flax seed meal + 2 tbsp water). Let sit for 5 min.
To a large bowl, whisk together flour, cornmeal, and salt. Using your hands or a pastry cutter, cut cubed butter into the dough until pea-sized and it resembles coarse sand. Add egg replacer. Then slowly add in water a tbsp at a time and incorporate with your hands until a soft pliable dough forms. Form into a smooth ball and wrap in plastic wrap. Refrigerate while preparing the rest of the components.
To a large cast iron or regular skillet, heat 2 tbsp oil over medium-high. Arrange sweet potato medallions in an even layer (it is ok if some overlap, just as even as you can). Cook for 4-5 min. until bottom is golden brown, then flip and cook for an additional 3-4 minutes.
Sprinkle over coconut sugar and add tamari, balsamic, italian seasoning, salt, and pepper. Carefully stir to fully coat sweet potatoes in the ingredients. Cook for 5-6 min. until sweet potatoes are soft and slightly charred. Transfer to a plate and set aside.
Combine all ingredients in a blender. Blend until thick and creamy.
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Transfer dough ball to the baking sheet and add another layer of parchment paper on top. Press down to form the dough into a circle. Roll out dough to 12" round about 1/8" thick. Don't worry about cracks on the edges.
Spread ½ cup of cashew cream in the center of the round, leaving a 3" border. Arrange sweet potatoes on top of the cream by slightly overlapping them (see photos above). Fold edges of dough up and over the filling, pleating as needed. Be careful to not tear the dough (if it does, simply take the dough scraps and pinch to seal). (Optional): Whisk together 2 tbsp of non-dairy milk with 1 tbsp maple syrup or honey. Using a pastry brush, brush over mixture onto the dough.
Bake for 20 min. until crust is golden brown. Cool for 10 min. before slicing and serving. Garnish with fresh parsley and leftover cashew cream.