Sweet Potato, Parmesan & Goat Cheese Galette


  • 3 Tbs. plus ½ tsp. extra virgin olive oil
  • ¾ to 1 cup (about 4 oz.) finely crumbled fresh goat cheese (buy a slightly drier, less creamy brand, which is easier to crumble)
  • ½ cup grated Parmigiano-Reggiano
  • 1 heaping tsp. coarsely chopped fresh thyme leaves
  • ¼ cup finely chopped shallots
  • 1-¼ lb. sweet potatoes, peeled
  • ¾ tsp. kosher salt

Combine the shallots and the 3 Tbs. oil in a small saucepan and bring to a simmer over medium heat. Reduce to a low simmer and cook for about 2 minutes, or until the shallots are nicely softened (do not let them brown). Remove from the heat and let cool completely (about 25 minutes at room temper...

View full recipe at Fine Cooking


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