Description
A rustic, free-form tart featuring spiced sweet potatoes and apples, topped with creamy mascarpone and a crunchy walnut topping.
Ingredients
Scale
For the Crust:
- 1 sheet store-bought puff pastry, thawed
- 1 medium sweet potato, peeled and thinly sliced
- 1 large apple, cored and thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 tablespoons brown sugar
- 1/2 cup mascarpone cheese
- 1/2 cup chopped walnuts
- 2 tablespoons honey
- 1 egg, beaten (for egg wash)
- Salt to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss sweet potato and apple slices with olive oil, cinnamon, nutmeg, cloves, brown sugar, and a pinch of salt.
- Roll out puff pastry on the prepared baking sheet. Arrange the spiced sweet potato and apple slices in overlapping circles, leaving a 2-inch border.
- Fold the edges of the pastry over the filling, pleating as needed. Brush the edges with beaten egg.
- Bake for 25-30 minutes until pastry is golden and filling is tender. Let cool slightly.
- In a small pan, toast walnuts over medium heat until fragrant, about 3-5 minutes. Drizzle with honey and stir to coat.
- Spread mascarpone over the warm galette and sprinkle with honey-glazed walnuts. Serve warm.
Notes
You can customize the seasonings to taste.