A Non-Traditional Thanksgiving Side

A Non-Traditional Thanksgiving Side

Thanksgiving is one of my favorite holidays of the year, simply because it’s a time to spend with friends and family and a great excuse to gather around the table and celebrate our blessings with some delicious bountiful food!

Whenever I go home to cook with my family, my mom takes care of the turkey and dressing, my sister makes a dessert, and I am in charge of making all the delicious side dishes. We normally make the usual green bean or broccoli casserole, squash, Brussels sprouts and mashed potatoes, and have enough food to feed the entire neighborhood!

A Non-Traditional Thanksgiving Side

I recently got a gorgeous new KitchenAid® Artisan® Series Stand Mixer and decided I wanted to use it to make a non-traditional Thanksgiving side dish this year. The Stand Mixer comes in 30 vibrant colors (I got Grape – my favorite) and makes cooking for the holidays so much easier, especially when it comes to making pie, tart dough and sauces. It comes fitted with a ceramic flat beater, dough hook and a wire whisk, has 10 speeds, and also has a plastic one-piece pouring shield to help keep ingredients in place when you’re mixing. And I also got the new KitchenAid® Ceramic Bowl in white to replace the metal one, which is a great accompaniment. The KitchenAid® Stand Mixer also has plenty of cool attachments that are available including food grinders, ice cream and pasta makers, juicers and more!

A Non-Traditional Thanksgiving Side

Using my new KitchenAid® Stand Mixer, I decided to make a beautiful Fall Harvest Galette, with roasted maple sweet potatoes, caramelized onions, crispy bacon, sage and Gruyere cheese. The pastry dough was made in my Stand Mixer in less than 10 minutes and came out perfectly. The galette has the delicious warm flavors of fall and it’s a lovely addition to the Thanksgiving table as a colorful, healthy side dish that will blow that green bean casserole away.

A Non-Traditional Thanksgiving Side

To make the roasted maple sweet potatoes, preheat an oven to 400 degrees and place the sweet potatoes on a roasting pan. Drizzle them with the olive oil and maple syrup, sprinkle with torn sage leaves, season with salt and pepper, and toss together until potatoes are evenly coated. Roast about 25-30 minutes stirring once or twice until tender. Let cool completely and increase the oven temperature to 450 F.

A Non-Traditional Thanksgiving Side

Next you want to cook and crumble your bacon and start caramelizing your onions. Peel and halve the onion and thinly slice. In a large sauté pan, heat the olive oil over medium heat. Add the onion, a pinch of salt, and stir every so often until caramelized, about 20 minutes. When the onions are a nice light brown color, add the sugar, stir well, and turn off the heat. Add the crumbled bacon to the caramelized onions and set aside.

A Non-Traditional Thanksgiving Side

To make the pastry dough in your KitchenAid® Stand Mixer, lift the head, insert the flat beater, and secure the metal or ceramic bowl to the Stand Mixer. Stir together the flour, sugar and salt in the bowl. Add the butter and toss with a fork to coat with the flour mixture.

A Non-Traditional Thanksgiving Side

Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water, 1 tablespoon at a time; mix on low speed just until the dough pulls together.

A Non-Traditional Thanksgiving Side

Transfer the dough to a work surface lined with a silicone mat or parchment paper, pat into a ball and flatten into a disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour, and roll out into a round about 10-12 inches in diameter and about 1/8 inch thick.

A Non-Traditional Thanksgiving Side

Transfer the dough on the mat or paper to a baking sheet. Layer the caramelized onions, bacon mixture and half of the shredded cheese on top.

A Non-Traditional Thanksgiving Side

Then add the roasted sweet potatoes on the dough, leaving a 1 1/2 to 2 inch border. Sprinkle the rest of the shredded cheese on top and fold the edges over the filling, overlapping as you fold.

A Non-Traditional Thanksgiving Side

Brush the cream on top of the dough and bake on the lower half of the oven for about 25-30 minutes until the crust is golden brown.

A Non-Traditional Thanksgiving Side

Let galette cool for 10 minutes, garnish with torn sage leaves and coarse salt (such as Maldon Sea Salt or Kosher Salt). Cut into wedges and serve warm.

A Non-Traditional Thanksgiving Side

Fall Harvest Galette with Maple Sweet Potatoes Caramelized Onions, Bacon & Gruyere

Makes 1 galette

INGREDIENTS

For sweet potatoes

6 sweet potatoes, peeled and cut into 1/2-inch thick rounds or cubes
3 tablespoons extra virgin olive oil
1-2 tablespoons maple syrup or honey, for drizzling
1 tablespoon fresh sage leaves, torn, for sprinkling
Kosher salt and fresh ground black pepper, to taste

For caramelized onions

1 tablespoon olive oil
1 large vidalia onion, thinly sliced
A pinch of sea salt
1/4 teaspoon nutmeg
1 tablespoon sugar

For garnishing/toppings

6 slices of bacon, cooked and crumbled
1 cup Gruyere cheese, shredded
Additional fresh sage leaves, torn, for sprinkling

For pastry dough

1 1/4 cups unbleached all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into small cubes
3 tablespoons ice water
3 tablespoons of cream or half and half, for glaze
Coarse sea salt, for garnish

DIRECTIONS

Make the filling:

For sweet potatoes

Preheat oven to 400 degrees F. Place the sliced sweet potatoes on a roasting pan. Sprinkle with torn sage leaves and drizzle olive oil and maple syrup on top. Season with salt and pepper and toss together until potatoes are evenly coated. Roast about 25-30 minutes stirring once or twice until tender. Let cool completely and increase the oven temperature to 450 F.

For bacon

Fry bacon in same pan used for the onions until crispy and browned. Drain on paper towels, crumble into small bits and set aside.

For caramelized onions

Peel and halve the onion and thinly slice. In a large sauté pan, heat the olive oil over medium heat. Add the onion, a pinch of salt and stir every so often until caramelized, about 20 minutes. When the onions are a nice light brown color, add the sugar, stir well, and turn off the heat. Add the crumbled bacon to the caramelized onions and set aside.

For cheese

Shred the cheese and place in a small bowl for topping once the dough is prepared before baking in the oven.

For pastry dough

To make the dough in your KitchenAid® Artisan® Series Stand Mixer, fit the mixer with the flat beater, and stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water 1 tablespoon at a time; mix on low speed just until the dough pulls together.

Transfer the dough to a work surface lined with a silicone mat or parchment paper, pat into a ball and flatten into a disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour, and roll out into a round about 10-12 inches in diameter and about 1/8 inch thick.

Transfer the dough on the mat or paper to a baking sheet. Layer the caramelized onions and bacon mixture, half of the shredded cheese, roasted sweet potatoes in layers on the dough, leaving a 1 1/2 to 2 inch border. Sprinkle the rest of the shredded cheese on top and fold the edges over the filling, overlapping as you fold. Brush the cream on top of the dough and bake on the lower half of the oven for about 25-30 minutes until the crust is golden brown.

Let galette cool for 10 minutes, garnish with torn sage leaves and coarse salt (such as Maldon Sea Salt or Kosher Salt). Cut into wedges and serve warm.

Note: Pie dough may be made ahead and frozen for up to 2 months. To freeze, place the dough round on a cardboard circle and wrap it well with plastic wrap. Alternatively, use the round to line a pie pan or dish, flute the edge and wrap well.

Fall Harvest Gallette with Maple Sweet Potatoes Caramelized Onions, Bacon & Gruyere Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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