As I write this, my kitchen is getting demo’d. Cabinets ripped up, floors torn out and all of my baking supplies packed in the basement.
I’m not crying, I just have something in my eye.
Currently knee deep in tile and flooring samples and paralyzed by too many options. It’s like eating at Cheesecake Factory.
WHY DO I NEED 500 OPTIONS FOR LUNCH?
I find myself getting pouty about how annoying this whole remodel thing is. We have to eat out for almost every meal, live in the basement and deal with racket that makes me wanna scream pipe down up there!
But then I took a moment yesterday to wise the fuck up. I’m privileged to be able to do this. My crybaby ass can’t see that all the time, so I have to remind myself.
I’m lucky to have these problems.
My problems are just little obstacles to my dreams. And those dreams are what I will remember in the end.
Not the fact that I can’t afford the green hexagon tile I want…LET IT GO.
Can we change the subject?
I want to take a moment to talk about galettes.
These fancy little pretties straddle between low brow and high brow. Their imperfect edges are what gives them charm. They are bougie and accessible.
You can put sweet stuff or savory stuff inside. Today we eat savory.
This one is the best I’ve ever made, and I’m not just saying that to get you to try this.
The flavor combo of the sweet potatoes, with sweet corn and sweet onion paired with a buttery crust, salty cheese and tart pickled jalapenos….it’s seriously the best. Mouth party for sure.
This recipe looks complicated and long but I promise you it is anything but.
Make this for people you want to impress, yourself included. They’ll be all like YOU FANCY and you’ll be like ya I know (and well rested).
Dough adapted from Food52
Sweet Potato, Corn, Cheddar Galette with Pickled Jalapenos
(start making 90 minutes before you want galette)
2 ½ cups AP (all purpose) flour
1 tsp garlic powder
½ tsp salt
16 tablespoons (two sticks) cold unsalted butter
½ cup ice cold water
1 beaten egg
1 cup shredded sharp cheddar cheese
1 medium sweet potato
1 small sweet onion
2 ears of corn, kernels only
1 pickled jalapeno
½ cup water
½ cup white vinegar
¼ cup ACV (apple cider vinegar)
2 tablespoons honey
5 cloves chopped garlic
Pinch of salt
First, make your pickled jalapenos. You can make these up to a week before. Just slice your jalapenos, put them in a mason jar that has a lid. Throw in all the other ingredients and SHAKE vigorously for 2 minutes. Throw it in the fridge for at least a couple hours before you use them.
Next, get that galette dough together. Mix flour, garlic powder and salt together. Cut the butter into the flour mixture. You can use a fancy pastry cutter but I use a pair of clean hands. Start by cutting small pieces (the butter should be straight from the fridge). Add the pieces of cut up butter to the flour mixture and smoosh the pieces between your hands.
You’ll still be able to see small clumps of butter in the dough. Add your ice water and continue to mix together until it forms a mass. If you need to, add more ice water slowly – one tablespoon at a time. Those small pieces of cold butter in the dough is what makes this baby flakey and pastry-like.
Once everything comes together into a ball of dough, divide in two, wrap each in plastic. Put one in the fridge (you’ll use this today) and one in the freezer (you’ll use this another day).
Let this sit in the fridge while you prepare your filling. Preheat your oven to 400F.
Cut your sweet potato into small chunks and start sauteing this in some olive oil on the stove, medium heat. Cut your onion into small pieces and throw this in. After about 10 minutes, you’ll throw in your corn kernels. Season with a pinch of salt and pepper along the way. The whole thing should take about 20 minutes. You want your sweet potato soft, almost cooked through.
Now, roll out your galette dough on a lightly floured surface so it doesn’t stick to your counter. You won’t need much flour to roll this out, since it will be very very cold. If it starts to get warm and sticky, just throw it in the fridge. Again, we want these butter chunks COLD when they hit the oven.
Once rolled out to about ¼ inch thickness (a little thicker than cardboard) you’ll spread the shredded cheddar on the bottom. Then top with your filling so it sits in the center of your dough, about 2 inches around the edges. Top with chopped jalapenos.
Fold the exposed border over the fillings, crimp to make a pretty design but the charm is in the imperfections. Brush the edges of the dough with beaten egg (this makes it brown) and top the edges with more cheese, because duh.
Let this whole thing chill in the fridge for another 10 minutes (AGAIN COLD BUTTER). Then this goes into the oven for about 35-45 minutes. The crust will be golden. Top with more pickled jalapenos because they are everything.