Spicy Sweet Potato Galette with Broccoli, Bacon and Balsamic Reduction
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How do you like all of that alliteration going on? I tried. I really did. I think “B” is officially my favorite letter, and it’s all thanks to this spicy sweet potato galette with broccoli, bacon and balsamic reduction (or maybe “S” is my favorite letter? hmmm..). So I was asking myself the other day, why do I love galettes so much? Is it the ease in which I can whip one up, and why I haven’t made an actual pie in centuries? Is it because of it’s rustic charm, where the messy look is a good look? I honestly think it’s because of all of these reasons that I love them so much. Oh, and the idea of putting my creative mind to the test; that’s just another reason to love galettes.

 

I’m not going to lie to you. I’m not the BEST pie baker in the world. It’s the dough. I have problems with dough. I can never get it to look like so many others get it to look. Crispy, flaky and with that perfect detail around the edge. For some reason, I have yet to be able to accomplish this. Sure, it always tastes all fine and dandy, but it’s the look that I just can’t stand.

I’m working on it though. I hope to have a good pie recipe to you guys by next Thanksgiving. No, not this Thanksgiving…NEXT Thanksgiving…like 2015 Thanksgiving.

This is why I LOVE galettes. It has a rustic charm that just can’t be beat, and although people overdo the whole messy is rustic thing. This is a case where messy is truly beautiful, and I just love it.

This sweet potato galette is insanely simple. I used a store-bought refrigerated pie crust, but you can most certainly go the homemade route. I have done it, but thought I’d make this recipe as simple as possible for you guys. Believe it or not, some grocery stores have a really great pie crust.

You unroll the pie crust onto a lined baking sheet and top it with a sweet potato mash mixture, earthy broccoli, crispy bacon and tangy goat’s cheese. It’s baked to perfection in a 425 degree oven and then drizzled with a syrupy balsamic reduction.

Galettes are perfect for dinner, but I love them for brunch even more. Get creative as you want when picking out your fillings. The sky is the limit! I think I’m going sweet next time. ;)

 

Beer Love:

A pumpkin ale is the only brew that I thought could actually stand up to all of the bold flavors going on in this galette. This dish tastes like you have just taken a big old bite out of fall, and even though there is no pumpkin in the actual recipe, the spice you get from a pumpkin ale compliments it perfectly. I prefer to go with an imperial or barrel-aged version of a pumpkin ale and think that Avery’s Rumpkin is one of the best out there. I think the rum gives it a special kick that you don’t normally get with other pumpkin beers. Listed below are some other pumpkin ales that I adore for this recipe (some barrel-aged, some not).

Avery’s Rumpkin

Dogfish Head’s Punkin Ale

Uinta Brewing’s Punk’n

Elysian Brewing’s Night Owl Pumpkin Ale

Southern Tier’s Pumking

 

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Spicy Sweet Potato Galette with Broccoli, Bacon and Balsamic Reduction

Print Pin Rate
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6

Ingredients

  • 1 large sweet potato skin removed and diced
  • 1 tablespoon olive oil
  • 1 tablespoon plain Greek yogurt
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • salt and black pepper
  • 1 store-bought refrigerator pie crust
  • 4 strips of bacon cooked until crisp and chopped
  • 1 cup broccoli florets
  • 4 ounces crumbled goat's cheese
  • 1 large egg whisked with 1 tablespoon of water
  • coarse sea salt
  • 1/4 cup balsamic vinegar
  • 1 tablespoon fresh parsley chopped

Instructions

  • Add the sweet potatoes to a large saucepan and add enough water so that they are just immersed. Sprinkle with salt. Bring to a boil and then lower to a simmer. Cook until tender, about 6-8 minutes. Remove from heat, drain and set aside.
  • In a small bowl, mash the sweet potato with a fork. Add the olive oil, yogurt, chili powder, garlic powder, onion powder and a dash of salt and pepper. Stir to combine thoroughly. Add more salt and pepper to taste. Set aside.
  • Preheat your oven to 425 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
  • Unroll your pie crust on the prepared baking sheet. Top with the sweet potato mixture, leaving a 1 1/2 inch border, so that you can fold the ends up later on. Layer the bacon, broccoli and goat's cheese on top.
  • Fold the edges up around the mixture. Brush the crust with egg wash. Sprinkle the crust with a little bit of coarse sea salt. Place in the oven and bake for 25-30 minutes or until the crust is golden brown.
  • While your galette is baking, prepare your balsamic reduction. In a small saucepan, add the balsamic vinegar. Heat over low heat and reduce by at least half, about 8-10 minutes. You will know that the vinegar is thick enough when it coats the back of a spoon generously without dripping. Set aside.
  • Remove the galette from the oven and let stand for 2 minutes. Drizzle the balsamic reduction on top and sprinkle with fresh parsley.
  • Serve immediately and enjoy!

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