Gluten-Free Italian Sausage Meatball & Sweet Potato Galette

This gluten-free sausage meatball galette came together from what I already had in the refrigerator—or freezer.

Whenever I make my gluten-free pie dough, I make at least two disks, usually four, and freeze the extras. That way, when I want to make a galette, the dough is ready to go once thawed.

That’s how this recipe came together. I had sweet Italian sausage, sweet potatoes, and Gruyère on hand, and I wanted something simple without a lot of preparation.

My original sausage and sweet potato galette includes caramelized onions. They’re delicious, but they take time. This time I skipped them, rolled the sausage into small meatballs, and arranged them over thinly sliced sweet potatoes and Gruyère.

The result? A flavorful, attractive gluten-free galette with about 30 minutes of preparation when the dough is ready to roll.

A note about timing: The 30-minute prep time assumes you’ve already made the gluten-free dough. If you’re starting from scratch, follow my gluten-free pie dough recipe and allow extra time for preparing, chilling, and rolling the dough.

Why This Gluten-Free Sausage Meatball Galette Works

Less preparation, plenty of flavor. I simplified my earlier sausage and sweet potato galette by eliminating the caramelized onions. Sweet Italian sausage, Gruyère, and garlic-infused olive oil provide plenty of flavor without the extra cooking.

Small sausage meatballs. Rolling the sausage into ½-inch meatballs makes it easy to distribute across the galette and gives the finished dish a distinctive appearance.

Thinly sliced sweet potatoes. Slicing the potatoes ⅛ inch thick allows them to cook through during the 35-minute bake. Smaller-diameter potatoes are easier to arrange in concentric circles.

Garlic-infused olive oil. Brushing a little over the dough adds another layer of flavor beneath the Gruyère and sweet potatoes.

Related Recipes

Original Gluten-Free Sausage and Sweet Potato Galette; Savory Gluten-Free Pear and Onion Galette; and Gluten-Free Pie Dough.

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Gluten-Free Italian Sausage Meatball & Sweet Potato Galette

Cooking Method: Baking Cuisine: American Courses: Brunch, Dinner, Lunch Recipe Keys: Gluten Free Includes Dairy I Includes Eggs

Difficulty: Beginner Prep Time 30 mins Cook Time 35 mins Rest Time 10 mins Total Time 1 hr 15 mins

Cooking Temp: 350  F Servings: 6

Best Season: Suitable throughout the year

Description

A savory gluten-free galette layered with nutty Gruyère, thinly sliced sweet potatoes, and browned sweet Italian sausage meatballs. Simple to prepare, full of flavor, and finished with fresh herbs.

Ingredients

Servings

Dough & Base

• 1 disk Gluten-free pie dough (https://stevesinthekitchen.com/recipe/gluten-free-pie-crust/)
• 1–2 tbsp Garlic-infused olive oil (15–30 ml)
• 1 Egg (Beaten; only a little is needed for brushing the pastry)

Cheese & Sausage

• 4 oz Gruyère cheese (113 g; shredded; reserve a small handful for the top)
• ¹⁄₂ lb Sweet Italian sausage (227 g; casing removed if necessary)

Sweet Potatoes

• 1–2 Small to medium orange-fleshed sweet potatoes (Preferably narrow; cut into 1/8-inch (3 mm) medallions)
• 1 tbsp Olive oil (15 ml)
• 1 tsp Herbes de Provence
• ¹⁄₂ tsp Salt
• ¹⁄₂ tsp Freshly ground black pepper

Fresh Herbs & Finish

• 1–2 sprigs Fresh thyme (Leaves and tender stems; add before folding)
• Fresh chives (A few, chopped; add after folding)
• Additional salt and black pepper (To taste)

Optional Homemade Garlic Oil

• ¹⁄₄ cup Olive oil (60 ml; makes more than needed)
• 1 clove Garlic (Crushed)

Gluten-Free Italian Sausage Meatball & Sweet Potato Galette Instructions

1. Prepare the gluten-free dough

   If starting from scratch, prepare one disk following https://stevesinthekitchen.com/recipe/gluten-free-pie-crust/. Roll the prepared dough between sheets of parchment paper and transfer to a parchment-lined baking sheet. Leave enough pastry around the edges to fold over the filling.

1. Make the garlic oil, if needed

   Gently warm 1/4 cup olive oil with one crushed garlic clove over low heat until fragrant. Cool and strain. You'll need only 1–2 tablespoons for the galette. Use the remainder promptly for a salad dressing with balsamic vinegar.

1. Brown the sausage

   Roll the sweet Italian sausage into approximately 1/2-inch meatballs. Brown in a skillet, turning occasionally, until browned and cooked through. Set aside.

   

1. Prepare the sweet potatoes

   Slice 1–2 small to medium sweet potatoes into 1/8-inch medallions. Toss with 1 tablespoon olive oil, herbes de Provence, salt, and black pepper.

1. Assemble the galette

   Brush 1–2 tablespoons garlic-infused olive oil over the center of the dough, leaving the border uncovered. Reserve a small handful of the shredded Gruyère, then spread the rest over the oiled area. Arrange the sweet potato medallions in concentric circles, then distribute the browned sausage meatballs evenly over the potatoes.

   

1. Add the remaining cheese and thyme

   Scatter the reserved Gruyère, fresh thyme leaves, and tender stems over the filling before folding the pastry.

   

1. Fold and finish

   Fold and pleat the pastry border over the filling. Brush the exposed crust lightly with beaten egg using a pastry brush. Scatter chopped chives over the assembled galette. Add extra salt and black pepper if desired.

   

1. Bake

   Bake at 350°F (175°C) for approximately 35 minutes, until the pastry is golden, the bottom is crisp, and the sweet potatoes are tender when pierced with a knife.

1. Serve

   Let the galette rest briefly before slicing and serving.

Note

Timing: Prep time excludes making or thawing the gluten-free dough. Prepare dough ahead and freeze extra disks for future galettes.

Sweet potatoes: Narrow potatoes produce medallions that fit neatly into concentric circles. Use enough to cover the cheese.

Egg wash: Only a small portion of the beaten egg is needed. Refrigerate unused egg promptly and cook thoroughly before eating.

Garlic oil: Use freshly prepared garlic oil immediately. Never store homemade garlic-in-oil at room temperature.

Keywords: gluten-free Italian sausage meatball galette, sweet potato galette, savory gluten-free galette