Another Ottolenghi masterpiece. I’m continually amazed at his combinations of flavor & texture. Bonus – it looks impressive and is super easy!
- 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 375 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.