Sweet Potato Feta Mini Galettes with Harissa Honey

The delectable trio of Sweet, Salty & Spicy. These are like my pantry staples but surprisingly I never thought about combining in one dish!!! Right off the bat, I thought about taking this opportunity to showcase my love for making savory galettes from scratch. I started exploring these rustic freeform tarts back in early 2020 and have been hooked - I realized that even though I make these often my Insta feed has been remiss of them!

So here I’m sharing my all-time favorite Spelt & Crème Fraîche pastry wrapped around a herby ricotta feta filling topped with fanned out Sweet Potato discs. Finished with a generous drizzle of sticky and vibrant Rose Harissa infused Honey and Orange Juice caramel sauce.

*Note: I have successfully tested the vegan pastry dough with Super Cold Earth Balance brand Vegan Butter sticks and Tofutti Brand Sour Cream with 1:1 substitution for Salted Butter and Crème Fraîche. And for egg wash whisk 2 tbsp Oat Milk with 2 tsp Maple Syrup.

Ingredients (makes 8 mini galettes)
Spelt Pastry Dough
170g Plain Flour or All Purpose Flour (I have successfully used 320g King Arthur GF Measure to Measure flour for 100% GF crust)
150g Spelt Flour or Whole Wheat flour (I prefer Bob’s Red Mill Spelt Flour)
20g Polenta or Coarse Cornmeal (I use Quaker Oats brand)
12g Granulated Sugar
2g Fine Sea Salt
3g Crushed Black Pepper
125g Super Cold Salted Butter cut into small cubes (for best results freeze for 30 mins)
2 large ice cubes
4-6 tbsp Super Cold Créme Fraîche (substitute with cold sour cream)

Filling
120g Ricotta (I prefer whole milk but part skim works fine)
55g Crumbled Feta
Oregano leaves from 3 sprigs
Sweet Basil leaves from 2-3 sprigs
1 tsp Chile Flakes
1/2 tbsp dehydrated Harissa Powder (totally optional, or else a hot spice blend of your choice)
1 large egg beaten (plus leftover egg wash if using beaten egg to glaze the pastry)
1 tsp Olive Oil
Pinch of salt and sugar

245-250g Sweet Potato, sliced into 1/8” thick discs (I used Mandoline but knife is fine too. If you end up with thicker slices then just fry them in a skillet for 10 mins with a bit of oil and covering every now and then so that they are par-cooked)

Drizzle
1/2 tbsp Rose Harissa (regular harissa is fine too)
1/2 tbsp Olive Oil
4 tbsp Orange Juice(OJ)
Pinch of Fine Sea Salt
1 tbsp + 1 tsp Runny Honey (sub Maple Syrup)

1 Egg, Beaten or 4 tbsp Milk for glazing

Chopped scallion greens or Picked Oregano leaves for garnish

Directions
🥧 Dump first 6 dough ingredients in a food processor, give it a whiz for 30 seconds so that all dry ingredients are well mixed. Then add remaining dough ingredients (start with 4tbsp créme fraîche & increase to get the dough to come together) and whiz until a playdoh like mass is formed


🥧 Make a rough ball of dough (don’t worry if it’s breaking too much, a bit of patchwork goes a long way in Pastry crusts). Roll it out into a rough rectangle of 1/2” thickness. Now fold it into half, another fold in clockwise direction and one more fold in that direction to get a rough square piece. Now pat into a disc (doesn’t have to be perfectly shaped). Wrap in cling film and refrigerate for at least 30 mins to 3 days. Can be frozen at this stage for upto months

🥧 If making these galettes then, bring the dough out and let it come to a state where it can be easily manipulated. Divide equally into eight pieces & form into balls. On a clean work surface, roll each ball into a 4-5” disc, transfer onto a silicone baking mat or parchment (I prefer using bench scrapers to pick up & transfer)

🥧 Dump all filling ingredients into blender and pulse until smooth & creamy. Whisk All drizzle ingredients with 3 tbsp OJ & 1 tbsp Honey, microwave for 2 mins

🥧 Pre-heat oven to 420F. Spread 2 tbsp of filling in the center of each rolled out pastry disc. Top with 10-12 pieces of sweet potato discs overlapping each other, fold the pastry edges so that it’s encased properly. Brush the sweet potatoes with drizzle and exposed pastry with either beaten egg or milk. Bake for 25-35 mins or until golden brown

🥧 Meanwhile, add 1 tbsp OJ and 1 tsp Honey to the leftover drizzle and microwave for 2-3 mins or until it’s slightly sticky & red colored caramel like. Once baked, top the galettes with this sticky drizzle and garnish with greens. Enjoy!