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  • Writer's pictureDee's Table

Sweet Potato & Cavolo Nero Galette

This galette feels very cozy and seasonal to me! When I think of sweet potato, I think of cozy season. The cavolo is blanched and mixed with vegan cream cheese, lots of garlic & toasted pine nuts. This galette sings winter, perfect thing to make during this festive period.


Two Small Sweet Potatoes, thinly sliced

4 Leaves of Cavolo Nero Kale

100g Vegan Cream Cheese

Zest Of One Lemon

1 Tablespoon Lemon Juice

3 Cloves Garlic

50g Toasted Pine Nuts

Salt & Black Pepper To Taste


300g Plain Flour

200g Cold Vegan Block Butter (Cut Into Cubes)

1 Tablespoon Brown Sugar

115ml Cold Water

1 Teaspoon Sea Salt

Generous Grind Of Black Pepper

Pastry Glaze:

2 Tablespoon Melted Block Butter


Start by making pastry by adding flour, butter & sugar & salt into a food processor until they form breadcrumbs. Alternatively you can rub the butter into the flour using your hands. Add the chives and combine into the flour butter mixture. Slowly add cold water plusing until it forms into a dough. Wrap in clingfilm and allow to rest for 30 minutes.

Preheat oven to 200c/180c Fan

Fill a saucepan with boiling water and season well with salt. First remove the stem from the kale and the add to the boiling water. Allow to cook for 1 minute, transfer the kale into a bowl and run under cold water. In the same boiling water par-cook the sweet potato for 5 minutes. Drain and then allow to cool in a bowl.

Squeeze all access water from the kale, and the roughly chop it. Add to a bowl with the toasted pine nuts, cream cheese, minced garlic, lemon zest & juice. Then season with salt and pepper. Set aside whilst the dough is still resting.

Roll the pastry out in-between two sheets of parchment paper into a rough circle about 5mm thickness. Then spread the kale and cream cheese mixture evenly in the middle in a rough circle. Making sure to leave a border for the crust. Starting from the outer edge, layer the sweet potatoes till you reach the middle. Fold the pastry to make a crust. Brush with the pastry and the sweet potatoes with melted vegan block butter and sprinkle a little flaky sea salt.

Bake for 35-40 minutes until golden and caramelised!

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