This past weekend I had some galfriends over for a little brunch. I’ve been really busy lately because a bunch of projects at work have been pulling me a million different ways. Luckily, I was only responsible for the food because the lovely ladies of EsselleSF took care of all the decorations! I’ve followed EsselleSF on Instagram for ages but finally had the chance to meet up with Sherry, one of the co-founders at an event a few weeks ago. I mentioned that I was planning a brunch and feeling overwhelmed and she was so excited about the idea of providing a tablescape for the day. It was amazing to have that responsibility off my plate and it meant I got to hang out with Sandy and Sherry, the lovely ladies behind EsselleSF.
The day was absolutely perfect. We had the best weather – sunny and high seventies, made even sweeter by the fact that the whole week prior was cloudy and foggy. We were able to sit outside around our big new table and soak in the sun.
In addition to the amazing hostess box from Esselle SF, the table was decorated with china that I schlepped back from my recent weekend in Oregon. I’ve been hunting for a set of china, or at least individual pieces to make a pretty mismatched set. For the most part, I’ve been pretty much striking out, until we walked into the Antiques Mall in Albany, Oregon and there it was. A gorgeous set of bone china – 105 pieces in all! With help from Holly, a little bit of luck and a lot of finagling, I was able to fit it into a carry on suitcase and get it back here for brunch.
I made three dishes – brûlèed Greek yogurt, gluten-free pear, and chocolate chunk scones, and we finished with a delicious roasted sweet potato, chèvre, and pumpkin seed galette. Today I want to share with you the recipe for the galette.
This brunch was my first foray into gluten-free baking, as two of the ladies in attendance don’t eat gluten. I contemplated not including flour-based dishes, but realized it’s dang near impossible to make a full brunch without a whiff of flour! As chance would have it, the recipe I used for galette dough was originally created by Alanna (a trained pastry chef) and then adapted by Sarah, both of who were at brunch! Talk about a tough crowd! Luckily the ladies were completely complimentary, so I think I pulled it off.
Overall the day was full of laughter, internet friends becoming real-life friends and great food – and of course some Instagramming!
Thanks so much for reading A Side of Sweet! For more Sweet in your life, you can find me on Instagram, Pinterest, Bloglovin’, or Twitter, or subscribe to receive a weekly email with new posts (see sidebar).Print
Roasted Sweet Potato and Chèvre Galette (Gluten Free)
The perfect way to host a ladies brunch is with this roasted sweet potato and chèvre galette. Not only is it easy to make but this dish is meant for everyone, including those who are gluten-free!
- Yield: 6-8 1x
For the gluten-free galette dough:
- 1/2 cup sweet rice flour
- 1/4 cup millet flour
- 1/3 cup oat flour
- 3 tablespoons tapioca starch
- 1 teaspoon sugar
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon sea salt
- 8 tablespoons cold, unsalted butter, cut into tablespoon-sized pieces
- 6–8 tablespoons ice water
For the roasted sweet potato galette:
- 3 medium sweet potatoes, unpeeled
- 1/2 cup Greek yogurt
- 4 ounces Chèvre goat cheese
- 1/4 cup pumpkin seeds
- salt + pepper, to taste
- 2 tablespoons heavy cream
- 2 tablespoons fresh flat leaf parsley, chopped
Make the dough:
- Combined the flours, starch, sugar, xanthan gum and salt in a large bowl.
- Cut in the butter with a pastry cutter or food processor until the largest pieces are about the size of a pea.
- Add the ice water, 1 tablespoon at a time and stir gently between additions until the dough starts to come together. Press the dough into a ball and flatten into a disc. Wrap with plastic and refrigerate for at least 30 minutes.
- Roll the dough out on a surface floured with millet flour until it’s about 12-14 inches in diameter. You can also cut the dough into 2-3 pieces to make mini galettes.
- Place each rolled-out disc of dough on a parchment-lined baking sheet.
Make the sweet potato filling:
- Place the sweet potatoes on a baking sheet and roast at 400F for 35-45 minutes until they are soft when pierced by a fork but still firm in the center. Allow to cool until they can be safely handled, then peel and slice into 1/8 inch slices.
- Spread a dollop of Greek yogurt over the galette dough to about 1 inch from the edge. Layer the sliced sweet potatoes on top of the Greek yogurt.
- Crumble goat cheese over the sweet potatoes and sprinkle with pumpkin seeds. Season with salt and pepper.
- Fold exposed crust over the filling, leaving the center exposed. Patch any holes with remaining dough.
- Brush the crust with heavy cream and bake at 400F for 35-40 minutes, until crust is browned. Cool on wire rack and serve warm or at room temperature.
- Before serving, sprinkle with chopped parsley
Tips: This crust is best eaten the same day. By the second day, it tends to be a bit soggy.
P.S. – If you’re wondering what the EsselleSF hostess box looks like, this is the one we used: