Eats, Treats, and No Meats: Sweet Potato Galette

Eats, Treats, and No Meats: Sweet Potato Galette

Welcome to a special edition of Chef Steph’s Corner called “Eats, Treats, and No Meats!”

During this three-part series, PA’s Corporate Chef Steph explores vegan or vegetarian-friendly and produce-filled alternative dishes to place at the center of your Thanksgiving dinner table. 

First up, an elegant Sweet Potato Galette with goat cheese, mustard, caramelized onions, and more mouthwatering ingredients. Replicate this bad boy with the recipe below.


Sweet Potato Galette


  • 2 sweet potatoes,
  • 9 ounces (250 g) puff pastry
  • 2 large purple onions, sliced thin
  • 3 tbs canola oil
  • Salt and pepper
  • 1 egg, lightly beaten
  • 3 tbs Dijon mustard
  • 2 tablespoons pumpkin seeds
  • 1 medium-hot chile, finely chopped (I like Fresno)
  • ½ cup goat cheese
  • 2 teaspoons chopped rosemary


Preheat the oven to 400°F / 200°C. Slice the sweet potatoes into thin half-moons. Toss with a little olive oil, salt and pepper, and roast in an even layer for 35 minutes, or until they begin to brown. Set aside and allow to cool.

While the sweet potatoes roast, throw your onions and oil into a large sautee pan and cook them until they are deeply caramelized. Let cool.

Also, roll out the puff pastry to about 1/16 inch (2 mm) thick on a lightly floured work surface. Cut out four rectangles and prick them all over with a fork. Line a small baking sheet with parchment paper, place the pastry rectangles on it, well spaced apart, and leave to rest in the fridge for at least half an hour.

Remove the pastry from the fridge and brush lightly with the beaten egg. Spread the pastry with Dijon mustard and top with the cooled caramelized onions. Arrange the potato slices on top, slightly overlapping, keeping the border clear. Crumble the goat cheese on top, and sprinkle with rosemary, chilies, pumpkin seeds, and a touch of salt and pepper. Bake for 20 to 25 minutes, until the pastry is cooked through. Check underneath; it should be golden brown.

Finish with parsley and enjoy!


About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.

Eats, Treats, and No Meats: Miso and Maple Roasted Delicata Squash

Eats, Treats, and No Meats: Miso and Maple Roasted Delicata Squash

Choosing the Right Produce for Your Pet

Choosing the Right Produce for Your Pet