Directions

1. 1. Make the Dough:

   In a large bowl, combine the flour and salt. Add the cubed cold butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.Gradually add the cold water, mixing until the dough comes together. Avoid overworking it. If necessary, add more water, one tablespoon at a time.Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

   2. Prepare the Filling:

   Preheat your oven to 400°F (200°C).In a bowl, toss the sliced sweet potatoes with olive oil, salt, pepper, thyme, and garlic powder until evenly coated.Spread the sweet potatoes in a single layer on a baking sheet and roast for about 20-25 minutes, or until tender and slightly caramelized. Remove from the oven and let cool slightly.

   3. Assemble the Galette:

   On a lightly floured surface, roll out the chilled dough into a 12-inch round, about 1/8-inch thick. Transfer it to a parchment-lined baking sheet.Arrange the roasted sweet potatoes in the center of the dough, leaving about a 2-inch border. Sprinkle the crumbled goat cheese and grated Parmesan over the sweet potatoes.Fold the edges of the dough over the filling, pleating as you go to create a rustic look. Brush the edges with a little olive oil or beaten egg for shine.

   4. Bake:

   Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and crisp.

   5. Serve:

   Let the galette cool slightly before garnishing with fresh parsley. Slice and serve warm or at room temperature.