This Sweet Potato Galette with Hot Honey is a Cozy Fall Treat

Now that temperatures are getting cooler, add Stefani Renée’s savory tart to your Fall vibes checklist. Hearty seasonal vegetables like collard greens and sweet potatoes are mixed with herbed ricotta and then wrapped in a golden brown crust and drizzled with hot honey to make this versatile pastry. Serve it for breakfast, as a holiday side dish, or even a light dinner. Bundle up in your favorite sweater, grab a mug of tea, and get cozy with this satisfying dish.

Sweet Potato and Collard Fall Galette

Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 60 Minutes
Servings: 4-6

Ingredients:

Galette
3-4 slices of bacon, chopped
1 bunch collard greens, stemmed, washed and cut into 1 inch ribbons
1 small sweet potato shaved into ribbons,
1 teaspoon salt plus more to taste
8 ounces ricotta, whole fat
2 teaspoons fresh thyme, chopped and divided
1 teaspoon fresh rosemary, chopped and divided
1 teaspoon lemon zest
1 shallot, diced
1 store bought pie crust (follow package instructions for thawing)
Pepper to taste to taste

Hot Honey
3 tablespoons honey
3 tablespoons salted butter
1 teaspoon apple cider vinegar
1 teaspoon red pepper flake
½ teaspoon cayenne pepper
½ teaspoon paprika

Method:

1. Preheat oven to 400 degrees Fahrenheit
2. In a skillet, fry bacon until just before it’s completely cooked through. Drain on a paper towel, set to the side, and reserve the fat. In the same skillet, add 1 tablespoon of the bacon fat and saute the shallots until soft and translucent. Set to the side.
3. In a large bowl, add the collard greens, 1 tablespoon of the reserved bacon fat and massage for 1-2 minutes. Add the sweet potatoes, 1 tablespoon of bacon fat, shallots, ½ teaspoon each of the thyme and rosemary, and sprinkle with a pinch of salt and black pepper. Stir to combine and set to the side.
4. In a small bowl, combine the ricotta, lemon zest, and remaining thyme and rosemary. Stir and add salt to taste.
5. Roll out the pie dough on a lightly floured surface until it’s a 12 inches round. It doesn’t have to be perfect. Place the dough on a cookie sheet lined with parchment paper. Spread the ricotta mixture into the center of the dough, leaving a 1½” border. Add the collard green mixture. Bring edges of dough up and over the filling, overlapping as needed. Brush the dough edges with egg wash and sprinkle with cracked black pepper.
6. Place the galette in the oven and bake for 35-40 minutes or until the crust is golden brown.
7. While the galette is baking, combine all ingredients for the hot honey In a small pot and warm over medium-low heat until butter is melted.
8. Serve galette warm drizzled with the hot honey. Enjoy!