Sweet Potato Galettes From 'Ottolenghi'

Name: Sweet Potato Galettes From 'Ottolenghi'
Total time: 7200 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 large sweet potatoes; 1 sheet puff pastry (260 g); 1 egg, lightly beaten; 6 1/2 tablespoons (100 ml) sour cream or crème fraîche; 3 1/2 tablespoons (100 g) goat cheese; 2 tablespoons pumpkin seeds; 2 teaspoons chile crisp; 1 tablespoon olive oil; 1 clove garlic, crushed; 2 teaspoons chopped flat-leaf parsley; Coarse sea salt and freshly ground black pepper to taste

Ricardo @tallcook

Manhattan, New York, United States

Kate Williams, from Serious Eats, saw the tart on the cover of Yotam Ottolenghi’s The Cookbook and had the desire to make it. She suggests making it as individual galettes rather than as one tart, and I like the suggestion. They can be made even smaller.

#hors #d’oeuvres #vegetarian #snack #appetizer #savory #yams

Ricardo @tallcook

Manhattan, New York, United States

#hors #d’oeuvres #vegetarian #snack #appetizer #savory #yams

Saved

Ingredients

2 hr 30 m

4 servings

2large sweet potatoes
1 sheetpuff pastry (260 g)
1egg, lightly beaten
6 1/2 tablespoons (100 ml)sour cream or crème fraîche
3 1/2 tablespoons (100 g)goat cheese
2 tablespoonspumpkin seeds
2 teaspoonschile crisp
1 tablespoonolive oil
1 clovegarlic, crushed
2 teaspoonschopped flat-leaf parsley
Coarse sea salt and freshly ground black pepper to taste

Saved

Steps

2 hr 30 m

1

Preheat the oven to 400°F / 200°C. Bake the sweet potatoes in their skins for 35 to 45 minutes, until they soften up but are still slightly raw in the center (check by inserting a small knife). Leave until cool enough to handle, then peel and cut into slices 1/8 inch (3 mm) thick.
2

While the sweet potatoes are in the oven, roll out the puff pastry to about 1/16 inch (2 mm) thick on parchment paper. Sprinkle wiith grated Parmesan cheese, if desired, press with rolling pin and flip (cheese will be on the base of pastry). Cut out four rectangles, place well spaced apart, and prick them all over with a fork, leaving a 1/4-inch (5-mm) border all round untouched. Place on baking sheet and leave to rest in the fridge for at least half an hour.
3

Remove the pastry from the fridge and brush borders lightly with the beaten egg. Using an icing spatula, spread in center a thin layer of sour cream on the pastries,. Arrange the potato slices on the pastry, slightly overlapping, keeping the border clear.
4

Season with salt and pepper, crumble the goat cheese on top, and sprinkle with the pumpkin seeds and chile. Bake for 20 to 25 minutes, until the pastry is cooked through. Check underneath; it should be golden brown.
5

While the galettes are cooking, stir together the olive oil, garlic, parsley, and a pinch of salt. As soon as the pastries come out of the oven, dress them with this mixture. Serve warm or at room temperature.