This Savory Potato and Apple Galette with Cider Dijon Glaze is layered with flavor and just enough sweet to create an irresistible sweet and savory meal.Jump to Recipe
How is it already the end of October? In just a few short days, I will be turning my focus to sharing vegetarian Thanksgiving recipes for almost the entire month of November so I wanted to get in sharing a few more easy vegetarian mains for weeknight meals before then. If you have the time, I’d recommend setting aside 5 minutes at lunch or in the afternoon to make the dough and then let it chill in the fridge until you are ready to make dinner. With that part out of the way, you should be able to easily get this on the table in under an hour and even have time while it’s baking to make a simple side salad to serve with it!
This savory potato and apple galette has a few layers of flavor to it that really bring it to the next level. First off, there is the buttery sage crust which comes together quickly but does need to chill in the fridge for 30 minutes to make sure it’s very cold when going into the oven (this will make help ensure that the butter creates a flaky crust). Next there is a ricotta layer that gives a creamy contrast to the other layers. Then we top if off with apples and potatoes which were already boiled in salted water to help season the slices and makes sure they are cooked all the way through. Finally, we top it all with a thin apple cider and dijon glaze which helps rehydrate the vegetables and gives one last final sweet-savory flavor punch.
I used whole grain dijon mustard for the glaze but you can just use regular dijon mustard if it’s what you have on hand. Also, make sure that you use a tart apple (such as a Granny Smith) so that the apple slices hold their shape when baked and don’t become too mushy. And my last final note on this galette is that you could make the dough ahead of time and keep it stored in the fridge for a few days until ready to use.
- 1 3/4 cup all-purpose flour
- 1 tsp fresh chopped sage, + more for garnish
- 1/2 tsp salt
- 8 Tbsp unsalted cold butter, cut into small pieces
- 5 Tbsp ice water
- 2 medium yukon potatoes, cut into 1/8 inch slices
- 1 small sweet potato, cut into 1/8 inch slices
- 1 cup ricotta
- 1/4 tsp salt + more for salting the water
- dash of black pepper
- 2 large egg, divided
- 1 tart apple cored and cut into 1/8 inch slices
- 1 cup apple cider
- 1 Tbsp dijon whole grain mustard
- 2 Tbsp unsalted butter
- flaky sea salt, for serving
In a medium mixing bowl, whisk together the all-purpose flour, sage, and salt. Use clean hands to work the butter into the dry ingredients until they are the size of small peas. Drizzle in the ice water and stir until the dough is evenly moistened. Use your hands to press the dough into a ball. Gently press into a disk, wrap in plastic wrap, and let chill in the fridge for at least 30 minutes.
Meanwhile, bring a large saucepan of salted water to a boil over high heat. Add in the potato slices and cook until a fork easily pierces the slices, about 5 to 10 minutes depending on the size of the potato slices. Drain and set aside.
In a medium mixing bowl, whisk together the ricotta, 1/4 tsp salt, dash of pepper, and 1 large egg until combined.
Preheat oven to 425 degrees and lightly grease a baking sheet.
On a lightly floured clean surface, roll out the dough into a 12" circle. Transfer the dough to the prepared baking sheet. Spread the ricotta mixture over the dough, leaving a 2" outer ring bare.
Top the ricotta with slices of potato and apples, overlapping as needed to make them all fit.
Fold the bare outer parts over the filling to create a crust. Whisk the remaining egg with 1 Tbsp water in a small bowl and brush over the edges exposed dough.
Bake for 25 to 30 minutes or until the crust is golden brown and the filling is starting to brown.
Meanwhile, transfer the apple cider to a medium saucepan and bring to a simmer over medium-high heat. Let simmer, stirring often, until the cider has reduced by half, about 10 minutes. Add the mustard and continue to simmer for another 2 minutes. Remove from heat and stir in the butter which should help thicken up the glaze a bit.
Remove galette from the oven and liberally brush the glaze all over the galette. Let cool for 10 minutes before cutting. Garnish with sage, sprinkle with flaky salt, slice and serve the remaining glaze on the side.
Make sure to tag Vegetarian ‘Ventures on Instagram and use #vegetarianventures when trying this dish out!