Sweet Potato Galettes

1 large sweet potato

1 sheet frozen puff pastry
1 egg, slightly beaten
6 TBS sour cream
3 TBS goat cheese crumbles
2 TBS raw pepitas (pumpkin seeds)
1 medium-hot chile, finely chopped
1TBS EV olive oil
1 clove crushed garlic
2 tsp chopped flat-leaf parsley or basil
Coarse salt and fresh-ground pepper

1.       Microwave sweet potato on high for 5 minutes (not cooked through). Let cool to touch and peel.

2.       Thaw puff pastry for about 8 minutes until soft to roll out.

3.       Line a large cookie sheet with parchment paper. And preheat oven at 400 degrees F.

4.       Roll out puff pastry on a lightly floured surface to 1/16 inch (very thin).

5.       Cut out about 9-12 rectangles and place on parchment.  Prick all over with fork tines. Leave to rest in refrigerator for about 30 minutes.

6.       Meanwhile, when the sweet potato is cool, use a mandolin and slice very thinly. Move the slices around so they are not all bunched on top of each other.

7.       Remove the puff pastry and brush lightly with beaten egg.

8.       Spread a small dollop of sour cream on each piece leaving a small border.

9.       Top the galettes with the thin slices of sweet potatoes (overlapping a little).

10.   Sprinkle the pepitas, goat cheese, chopped chile, and salt and pepper over the sweet potato.

11.   Bake for 20-25 minutes until pastry is cooked through.

12.   While galettes are cooking stir together the olive oil, garlic, parsley or basil and a pinch of salt.

13.   When pastries are removed from oven, dab them with this mixture.  Serve warm or at room temperature.

 

The basic recipe comes from Ottolenghi, The Cookbook, 2013