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Pulse 2 cups flour and 1¼ teaspoons salt in food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
Transfer mixture to a large bowl; drizzle with vinegar and ¼ cup ice water. Mix with a fork, adding more ice water by the tablespoonful as needed, just until a shaggy dough comes together. Place dough on a work surface and lightly knead until no dry spots remain (be careful not to overwork). Pat into a disk and wrap. Chill at least 2 hours.
Preheat the oven to 400 degrees F.
Heat a drizzle of olive oil in a pan over medium heat. Add cabbage and season generously with sea salt. Sauté 5 minutes, until cabbage is soft.
Unwrap dough and roll out on a lightly floured sheet of parchment paper to a 14" round about ⅛" thick. Transfer parchment and dough to a baking sheet. Spread sautéed cabbage over dough, leaving a 1½" border. Arrange sweet potato slices over cabbage, slightly overlapping. Bring edges of dough up and over filling, overlapping as needed to create a 1½" border; brush dough with egg. Sprinkle sweet potatoes with sea salt and pepper and drizzle with olive oil. Chill in freezer 10 minutes.
Bake galette 45-55 minutes, rotating once, until crust is golden brown and cooked through. Let cool slightly on baking sheet before slicing and serving.
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