Strawberry-Apple-Walnut Galettes

Instructions

1. Place sweet potato in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, about 15 minutes or until tender. Uncover pan and set aside to cool to room temperature.
2. Preheat oven to 375°F. Line two baking sheets with parchment paper.
3. Mash cooled sweet potatoes. In a bowl combine ¾ cup of the mashed sweet potatoes, 1 cup whole wheat flour, the almond flour, 2 tablespoons date paste, the baking powder, and salt. Mix well and knead into a dough. Divide dough into two equal portions and roll them into balls.
4. On a floured work surface, roll one dough ball to a 10-inch round. Transfer round to a prepared baking sheet and dust with flour. Place pie weights in a ring about 1 inch from the edge of the round. Fold edges inward over the pie weights, overlapping the dough and gently pinching edges into pleats. Brush edges and outside of crust to remove flour dust, then brush with plant-based milk. Repeat to make second crust.
5. Bake crusts about 20 minutes or until edges just start to brown. Remove from oven and let stand 10 to 15 minutes or until cool enough to handle. Remove pie weights. (If weights stick to the crust, let it cool completely and weights will release.)
6. Meanwhile, in a large nonstick skillet combine apples and the remaining ¼ cup date paste. Cook over medium 5 to 10 minutes or until apples start to soften, stirring occasionally. Stir in walnuts, the remaining 2 tablespoons whole wheat flour, and the vanilla. Cook 2 to 3 minutes more or until filling thickens. Remove from heat; cool slightly.
7. Divide apple filling between crusts, spreading it evenly to the edges of the crust. Cover filling with strawberries.
8. Bake galettes 10 to 15 minutes or until the crust is lightly browned. Cool a few minutes before cutting galettes into wedges. Serve warm or at room temperature.