Name: Sweet-Potato, Apple, and Fontina Galette
Cook time: 45 min
Total time: 1 1/2 hr
Yield: Makes 8 servings
Ingredients: 8 amaretti (Italian almond macaroons; from 4 paper-wrapped bundles), finely ground in a food processor (1/3 cup); 1 1/2 oz Italian Fontina, coarsely grated (1/2 cup); 1 cup finely grated Parmigiano-Reggiano; 7/8 teaspoon black pepper; 1 1/2 lb sweet potatoes (2 medium); 3/4 stick (6 tablespoons) unsalted butter, melted and cooled; 1 lb Gala apples (3 medium); 1/2 teaspoon salt; an adjustable-blade slicer; a 12-inch ovenproof heavy skillet; an apple corer

Cookies may seem odd in a vegetable galette, but Italians often use amaretti to enhance squash—and it works with sweet potatoes, too. Whereas the potato and kale galette is savory, this is a little sweet, so it's worth making both.

Cooks' notes:

•If you are also making roast capon (page 190), galette can be baked at the same time in upper third of oven.
•Galette can be made 2 days ahead and cooled, uncovered, then chilled, wrapped in foil. Unwrap and transfer to a baking sheet, then reheat in a 375°F oven until heated through, about 15 minutes.

Recipe notes

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