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Gluten-Free Italian Sausage Meatball & Sweet Potato Galette

Baked gluten-free sausage and sweet potato galette with one triangular slice cut and pulled away
Golden gluten-free Italian sausage meatball and sweet potato galette on parchment with delicate flowers

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.

Prep Time 30 mins
Cook Time 35 mins
Rest Time 10 mins
Total Time 1 hr 15 mins
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Beginner
Cooking Temp: 350  F
Servings: 6
Best Season: Suitable throughout the year
Description
Overhead view of gluten-free dough, Italian sausage, sweet potato, shredded Gruyère, herbs and seasonings

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
    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. 1
    Prepare the gluten-free doughIf 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.
  2. 2
    Make the garlic oil, if neededGently 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.
  3. 3
    Brown the sausageRoll the sweet Italian sausage into approximately 1/2-inch meatballs. Brown in a skillet, turning occasionally, until browned and cooked through. Set aside.
    Small Italian sausage meatballs browning in a skillet
  4. 4
    Prepare the sweet potatoesSlice 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.
  5. 5
    Assemble the galetteBrush 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.
    Thin sweet potato slices arranged in concentric circles over Gruyère on gluten-free pastry
  6. 6
    Add the remaining cheese and thymeScatter the reserved Gruyère, fresh thyme leaves, and tender stems over the filling before folding the pastry.
    Sweet potato and sausage galette filling topped with fresh herbs and Gruyère before folding
  7. 7
    Fold and finishFold 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.
    Unbaked sausage and sweet potato galette with pleated gluten-free pastry crust
  8. 8
    BakeBake 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.
  9. 9
    ServeLet 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
Read it online: https://stevesinthekitchen.com/recipe/gluten-free-italian-sausage-meatball-sweet-potato-galette/
Steve Visintainer
Home Cook & Blogger

I'm a self-trained, home cook focused on reinventing recipes…making them gluten-free (if they aren’t already.) I started this journey several years ago after my wife started experiencing difficulties eating foods that contain gluten. 

Thank you for visiting my site.