Introduction
If you’re looking for a show-stopping yet comforting dish, this Sweet Potato and Cranberry Galette with Burrata and Sage Butter is a must-try. This rustic galette combines the sweetness of roasted sweet potatoes, the tartness of cranberries, and the creamy richness of burrata cheese. Topped with a nutty and aromatic sage butter, this dish is perfect for special occasions, holiday gatherings, or a cozy weekend dinner. The flaky, buttery crust pairs beautifully with the savory and sweet flavors, creating a memorable experience for your taste buds.
Ingredients
For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter (cold, cubed)
- 1/4 cup ice water
- 1/2 teaspoon salt
- 1 tablespoon apple cider vinegar
For the filling:
- 2 medium sweet potatoes (peeled and thinly sliced)
- 1/2 cup fresh cranberries
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- Salt and pepper (to taste)
For the topping:
- 8 oz burrata cheese
- 2 tablespoons unsalted butter
- 6-8 fresh sage leaves
- 1 teaspoon honey (optional, for drizzling)
Preparation
Step 1: Prepare the Dough
- In a large bowl, combine the flour and salt. Add the cold, cubed butter.
- Use a pastry cutter or your fingers to mix the butter into the flour until it forms a coarse, crumbly texture.
- Add the apple cider vinegar and ice water, mixing until the dough just comes together. Do not overmix.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Prepare the Filling
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the thinly sliced sweet potatoes with olive oil, maple syrup, salt, and pepper.
- Add the fresh cranberries and gently mix. Set aside.
Step 3: Roll Out the Dough
- On a floured surface, roll out the chilled dough into a circle about 12 inches in diameter.
- Transfer the dough to a parchment-lined baking sheet.
Step 4: Assemble the Galette
- Arrange the sweet potato slices in overlapping layers, leaving a 2-inch border around the edge.
- Scatter the cranberries over the sweet potatoes.
- Fold the edges of the dough over the filling, pleating as you go.
Step 5: Bake the Galette
- Brush the crust with a little milk or egg wash for a golden finish.
- Bake the galette for 35-40 minutes, until the crust is golden brown and the sweet potatoes are tender.
Step 6: Prepare the Sage Butter
- While the galette is baking, melt the butter in a small skillet over medium heat.
- Add the fresh sage leaves and cook until the butter turns golden brown and the sage leaves become crispy (about 2-3 minutes).
- Remove from heat and set aside.
Step 7: Finish the Galette
- Once the galette is done baking, let it cool slightly.
- Tear the burrata cheese and place it over the top of the warm galette.
- Drizzle with the browned sage butter and crispy sage leaves.
- Add a touch of honey for extra sweetness, if desired.
Cooking Notes
- Be sure to keep the butter and water cold when making the dough; this ensures a flaky crust.
- The sweet potatoes should be sliced thinly to ensure even cooking.
- You can substitute the fresh cranberries with dried cranberries if needed, but reduce the amount to 1/4 cup and soak them in warm water for 10 minutes before using.
Serving Suggestions
- Serve this galette warm, as an appetizer, side dish, or light main course.
- Pair it with a crisp arugula salad tossed in a lemon vinaigrette.
- It also complements roasted turkey or pork for a festive meal.
Tips
- To make this recipe vegan, use a plant-based butter and omit the burrata cheese.
- You can prepare the dough a day in advance and store it in the refrigerator.
- If you don’t have burrata, fresh mozzarella or ricotta can be a great substitute.
- Adding a sprinkle of crushed red pepper flakes can provide a nice kick of heat.
Prep Time:
- 30 minutes
Cooking Time:
- 40 minutes
Total Time:
- 1 hour 10 minutes
Nutritional Information (Per Serving):
- Calories: 320
- Protein: 9 grams
- Sodium: 310 mg
- Carbohydrates: 35 grams
- Fat: 18 grams
- Fiber: 4 grams
Conclusion
This Sweet Potato and Cranberry Galette with Burrata and Sage Butter is a perfect blend of seasonal flavors. With its golden, flaky crust and luxurious toppings, this galette is sure to be a crowd-pleaser. Whether served as a holiday appetizer or a special dinner treat, it’s bound to make an impression. Enjoy the harmony of sweet, savory, and creamy textures in every bite!
PrintSweet Potato and Cranberry Galette with Burrata and Sage Butter
- Total Time: 1 hour 10 minutes
Ingredients
For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter (cold, cubed)
- 1/4 cup ice water
- 1/2 teaspoon salt
- 1 tablespoon apple cider vinegar
For the filling:
- 2 medium sweet potatoes (peeled and thinly sliced)
- 1/2 cup fresh cranberries
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- Salt and pepper (to taste)
For the topping:
- 8 oz burrata cheese
- 2 tablespoons unsalted butter
- 6–8 fresh sage leaves
- 1 teaspoon honey (optional, for drizzling)
Instructions
Step 1: Prepare the Dough
- In a large bowl, combine the flour and salt. Add the cold, cubed butter.
- Use a pastry cutter or your fingers to mix the butter into the flour until it forms a coarse, crumbly texture.
- Add the apple cider vinegar and ice water, mixing until the dough just comes together. Do not overmix.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Prepare the Filling
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the thinly sliced sweet potatoes with olive oil, maple syrup, salt, and pepper.
- Add the fresh cranberries and gently mix. Set aside.
Step 3: Roll Out the Dough
- On a floured surface, roll out the chilled dough into a circle about 12 inches in diameter.
- Transfer the dough to a parchment-lined baking sheet.
Step 4: Assemble the Galette
- Arrange the sweet potato slices in overlapping layers, leaving a 2-inch border around the edge.
- Scatter the cranberries over the sweet potatoes.
- Fold the edges of the dough over the filling, pleating as you go.
Step 5: Bake the Galette
- Brush the crust with a little milk or egg wash for a golden finish.
- Bake the galette for 35-40 minutes, until the crust is golden brown and the sweet potatoes are tender.
Step 6: Prepare the Sage Butter
- While the galette is baking, melt the butter in a small skillet over medium heat.
- Add the fresh sage leaves and cook until the butter turns golden brown and the sage leaves become crispy (about 2-3 minutes).
- Remove from heat and set aside.
Step 7: Finish the Galette
- Once the galette is done baking, let it cool slightly.
- Tear the burrata cheese and place it over the top of the warm galette.
- Drizzle with the browned sage butter and crispy sage leaves.
- Add a touch of honey for extra sweetness, if desired.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 320
- Sodium: 310mg
- Protein: 9g