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Sweet Potato Galettes

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

INGREDIENTS

  • 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

DIRECTIONS

  1. 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!
  2. 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.
  3. 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.
  4. Arrange the potato slices on the pastry on top of the cream.
  5. Crumble on the goats cheese, sprinkle on the seeds and chilli and season with salt and pepper.
  6. Bake for 20-25 minutes or until the underneath is golden brown.
  7. 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.

Serves 4.

Pear Bruschetta with Goat Cheese, Honey & Almonds

Bolsa in Oak Cliff is hands down my favorite place to eat, drink and be merry. The atmosphere is laid back and you can’t help but feel at home. 1/2 price wine on Tuesday nights makes me feel even more at home. The food is fresh, local, fun and not over the top. The menu does change on a daily basis but there are a few mainstays I indulge in on every visit. The bruschetta flight is a delightful array of 4 variations on this ever popular appetizer. Tomatoes, Proscuitto, Salmon and my personal favorite: Fuji Apple with Honey & Almonds.

I made a few tweaks with the addition of the goat cheese and chose a juicy Bosc pear at the market. I am making this again today with a Honeycrisp apple – which I imagine will be the nuts!

INGREDIENTS

  • 8 slices crusty bread of your choice, toasted lightly
  • 2 ounces Goat Cheese
  • 1 Pear or Apple, sliced
  • 1-2 tablespoons Honey
  • 2 tablespoons sliced Almonds, toasted

DIRECTIONS

Lightly toast slices of bread in 350 degree oven for 5-6 minutes.

Spread each piece of bread with a thin layer of goat cheese. Fan 4-5 slices of pear over the goat cheese and drizzle with honey. Sprinkle the top of each with the sliced almonds.

https://www.barbieinablender.org