Lemons and Basil

Healthy Food • Healthy Living

  • Home
  • Recipes
  • About
  • Subscribe
  • Contact
Home >> Sweet Potato Beet and Goat Cheese Galette + Gluten Free

Sweet Potato Beet and Goat Cheese Galette + Gluten Free

October 24, 2014 By Kaylee Pauley 4 Comments

Jump to Recipe Print Recipe

gluten-free-sweet-potato-galette-5If you even remotely like the earthy flavor of beats, the intense candy-like flavor of sweet potatoes, and the bold, creamy flavor of goat cheese, then this Sweet Potato Beet and Goat Cheese Galette is a must-try for you. And as if that isn’t enticing enough…those intense flavors are then wrapped in a warm, crispy, pastry shell that embodies an herbal garlic and basil flavor, making this a hearty, dare I say comforting Fall dish.

Even more, it’s Gluten-Free, Grain-Free, Vegetarian, and most importantly, delicious!  And amazingly enough, it came together really quick. The pastry dough can be combined in a matter of minutes using your food processor, then while the dough chills in the fridge, peel and slice the beets and sweet potatoes, then assemble and bake. It’s truly that easy. And the outcome, with its irregular edges, is somehow rustic and effortless, yet impressive.

This makes for a lovely meal for a small group, or a tasty appetizer or side for a crowd. Perhaps it could even accompany the Thanksgiving spread! I hope you enjoy it as much as we did!

gluten-free-sweet-potato-galette-14gluten-free-sweet-potato-galette-15gluten-free-sweet-potato-galette-13gluten-free-sweet-potato-galette-10gluten-free-sweet-potato-galette-8gluten-free-sweet-potato-galette-3{You’ll notice the recipe does not call for this small pepper shown above…I thought I’d use it, then decided I didn’t want to add any “kick” to this rustic, sweet, and creamy dish – so I nixed it!}

gluten-free-sweet-potato-galette-23gluten-free-sweet-potato-galette-22gluten-free-sweet-potato-galette-21gluten-free-sweet-potato-galette-19gluten-free-sweet-potato-galette-18

gluten-free-sweet-potato-galette-6gluten-free-sweet-potato-galette-4

gluten-free-sweet-potato-galette-6
Print Recipe
5 from 1 vote

Sweet Potato Beet and Goat Cheese Galette

This Sweet Potato Beet and Goat Cheese Galette pairs the earthy flavor of beets and sweet potatoes, combined with the creaminess of goat cheese, encompassed in a delightful, toasted herbal pastry shell.
Prep Time15 minutes mins
Cook Time40 minutes mins
Total Time55 minutes mins
Course: Lunch/Dinner
Cuisine: French
Keyword: beets, galette, goat cheese, sweet potatoes
Servings: 4
Calories: 446kcal
Author: Kaylee Pauley

Ingredients

  • 1 cup gluten free flour
  • 1/4 cup coconut flour
  • 1/2 tsp sea salt
  • 1 tsp dried basil
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 cup butter works best if cold and cut into 1" pieces
  • 1/4 cup ice cold water
  • 1/4-1/3 cup sliced onions
  • 1-2 small beats peeled and thinly sliced
  • 2 small sweet potatoes peeled and thinly sliced
  • 1 garlic clove minced
  • 2 oz goat cheese

Instructions

  • Preheat oven to preheat for 400 degrees.
  • While the oven heats, add gluten-free flour, coconut flour, sea salt, dried basil, garlic powder, and onion powder to bowl of food processor. Pulse 4-5 quick pulses to blend ingredients.
  • Add in the cubed butter pieces and pulse until you have a small crumbly texture (see photos), then gradually add in the icy water until mixture comes together, do not over-blend.
  • Flour a clean, dry surface, using gluten-free flour or coconut flour, then turn the mixture out and use your hands to form a 2" round, flat form. Wrap the dough in plastic wrap and put in refrigerator for 20-30 minutes (or longer).
  • While the dough refrigerates, peel and thinly slice sweet potatoes and beets. Then slice onions and set aside.
  • After 30 minutes, roll the dough out on to your floured surface to create a thin (approx 1/8"-1/4") 10" circle.
  • Layer the center of the dough with the sliced onions, then add a layer of sweet potatoes, then beets, reserving the most consistent and attractive beets and sweet potatoes to alternate for the top later. Make sure to leave about 1 1/2"-2" border around the outside edge of the dough.
  • Sprinkle with goat cheese and crushed garlic, then gather the edges of the dough, and fold them over the inner fillings. Bake for about 40 minutes or until beets and sweet potatoes are soft and cooked through. Let cool 5-10 minutes, then serve.

Nutrition

Serving: 1g | Calories: 446kcal | Carbohydrates: 45.3g | Protein: 7g | Fat: 26.4g | Saturated Fat: 16.8g | Cholesterol: 72.5mg | Sodium: 349.2mg | Fiber: 6.2g | Sugar: 9.6g

 

Filed Under: Appetizers & Sides, Basil, Beets, Butter, Coconut Flour, Dinner, Garlic, Gluten Free, Gluten Free Flour, Goat Cheese, Grain Free, Onions, Sweet Potatoes, Vegetarian

« Gluten Free Zucchini Chocolate Chunk Muffins
Delicata Squash with Dried Cranberries and Quinoa »

Meal & Ingredients

Keyword

Comments

  1. Thalia @ butter and brioche says

    October 25, 2014 at 4:11 PM

    Love the idea of a savory galette! Your sweet potato, beetroot and goat’s cheese galette looks seriously delicious.. great recipe, definitely one I need to try!

    Reply
    • Kaylee Pauley says

      October 27, 2014 at 1:37 PM

      Thank you Thalia – it was so easy to make and pretty darn good if I do say so myself! :)

      Reply
  2. Doodler says

    October 24, 2017 at 7:07 PM

    Made this with regular flour. Added more cheese. Tossed the sweet potatoes and beets with some thyme, rosemary, sage, salt, and a little olive oil since I was worried it would be too bland. The crust was delicious but it definitely could have used even more cheese and some stronger seasoning. Turned out beautiful with all the colors, but proved a little hard to eat just from the size of the slices. Will have to try again with some different fillings and more dough!

    Reply
    • Kaylee Pauley says

      October 30, 2017 at 4:45 PM

      Your changes/additions sound wonderful, I’m so glad you enjoyed it! :)

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Search

NEWSLETTER

FREE RECIPES IN YOUR INBOX!

About Me


I'm Kaylee, former full-time Interior Designer, now full-time mommy, part-time designer and part-time food blogger! My family and I live in Franklin, TN and this is my little piece of the internet where I enjoy sharing my love for healthy food as well as a look into our day-to-day lives!

Learn More

Stay Connected

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Featured On…

my foodgawker gallery
my healthy aperture gallery

Copyright © 2025 Lemons and Basil | built by my husband | Privacy Policy

LEMONSANDBASIL.COM USES COOKIES
I am always working to improve this website for the users. To do this, I use the anonymous data provided by cookies.
ACCEPTREJECTSETTINGS
MORE INFO
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. I also use third-party cookies that help me analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT