Sweet Potato Galettes

These galettes were featured on the cover of Ottolenghi, The Cookbook - after the book came out the galettes were widely featured on the web. I few posts about the showed up on my various media feeds and I was hooked.

These galettes are made with a square of  puff pastry topped with sour cream, sweet potatoes and goat cheese with a scattering of chili peppers and pumpkin seeds and baked until the pastry is golden and crispy, then topped with an olive oil infused with parsley and garlic, this was not only do-able in under an hour (I pre-baked the sweet potatoes).

We enjoyed the interesting mix of flavors, colour and texture of the galettes. I’m so glad I tried this recipe and am already looking forward to making them again.

Sweet Potato Galettes

2 medium sweet potatoes
1 sheet frozen puff pastry, thawed
1 egg, lightly beaten
4 tablespoons crème fraîche (can substitute sour cream)
3 1/3 ounces goats cheese
2 tbsp pumpkin seeds
1 medium hot chili, sliced thinly in rings
2 tbsp olive oil
1 crushed garlic clove
2 tsp chopped parsley

Preheat the oven to 390 degrees. Bake the sweet potatoes in their skins for 35-45 minutes. When they are cool enough to handle, peel and cut into thin slices. Or you can microwave for about 5 minutes-8 minutes and save some time!

Roll out the puff pastry slightly and cut into 4 equal rectangles and prick them all over with a fork. Put the rectangles on a baking sheet lined with baking parchment or greaseproof paper and leave to rest in the fridge for half an hour.

Take them out and brush with the beaten egg. Spread a tablespoon layer of soured cream on the pastries, leaving a 5mm border around the edge.

Arrange the potato slices on the pastry on top of the cream.

Crumble on the goats cheese, sprinkle on the seeds and chilli and season with salt and pepper.

Bake for 20-25 minutes or until the underneath is golden brown.

While they are cooking, mix the olive oil, garlic, parsley and a pinch of salt. Brush this over the galettes when they come out of the oven. Serve immediately or at room temperature.

Comments

[Kayte]

Looks really good. You know, I have made a lot of things with puff pastry and I have to say that galettes never seem to work with puff pastry in my hands, the fillings make the pastry get soggy in the middle or not done enough, I'm not sure which, but I don't care for it. What am I doing wrong? Because this recipe looks really good.

[JDeQ]

I think you'd be fine with these ones because the filling is essentially dry. I'm not sure how a fruit filled galette would be.

[Kayte]

Maybe that's the trick, to have the filling be dry. Thanks, Jerry.