Sweet Potato Galettes | Ottolenghi

The shelter-in-place order is less of an interruption of daily life than I thought. I use the unique opportunity of being home to clean out my freezer, among other things. It has been long overdue. During the Christmas and New Year season, I stocked up on puff pastry from Trader Joe’s. They may not be the best, but the price is right and certainly serviceable for galettes. Yotam Ottolenghi’s sweet potato galettes is another one of his easy dessert recipes which I know my family would enjoy.

If you don’t have ready-made puff pastry, there is a great galette dough recipe I’ve often used from Dorie Greenspan. I highly recommend it.

Without making the dough for the galette, this pastry does not take long to do. Rather, the primary ingredient, as far as I’m concerned, is fortitude and care. In the end, the outcome reflects the state of mind. When I’m in a rush and mentally preoccupied, the sloppiness and inattention find their way to the pastry. So very often I walk by a French pastry shop, freeze and admire the meticulousness and artistry of the chef. Perfect execution is key. Having a block of uninterrupted time also helps.

Bake the sweet potatoes for about thirty minutes in a 400°F oven. They should be slightly raw in the center. That makes them easy to cut into thin slices of about one-quarter inch thick. Put a layer of egg wash and sour cream (I use goat milk yogurt) on the bottom of the galette. Then top each galette with seasoning, chili powder, goat cheese and pumpkin seeds.

Notably, it’s critical that the bottom of the puff pastry is as crispy and puffy as the top. Often time, the bottom gets soggy weighed down by layers of topping. The trick to a crispy bottom is to preheat a pizza stone or steel in the oven. If you don’t have one, consider using a cast iron pan or a thick cookie sheet. Transfer the sweet potato galettes with the help of a pizza peel onto the preheated pizza stone. Bake until browned throughout, about 20-25 minutes. The thermo mass of the pizza stone or steel ensures the galettes are golden brown underneath.

When the galettes are baking in the oven, prepare the parsley garlic salsa verde. Add in some olive oil and dash of salt and ground pepper to the parsley and garlic mixture. Brush the galettes with the parsley salsa verde when they come out of the oven for a not-to-be-missed finishing touch.

The green herb sauce, a signature Ottolenghi’s move, is mind blowing for its taste, visual appeal and brightness. I’ve finished so many dishes with exactly the same method. I’m so fond of it I’ve started putting it on everything — like magic dust.

In the best of times, I’d willingly pay good money for these sweet potato galettes. In the uncertain and troubled times we’re in, I’ll dig in and savor every bite — with gratitude and a prayer.

Print Recipe

Sweet Potato Galettes

Serves: 6

Ingredients

• 3 sweet potatoes, about 12 ounces each
• 9 ounces puff pastry
• 1 free-range egg, lightly beaten
• 6 1/2 tablespoons sour cream (I use goat milk yogurt)
• 3 1/2 tablespoons aged goat cheese
• 2 tablespoons pumpkin seeds
• 1 medium-hot chile, finely chopped, or chile powder
• 1 tablespoon olive oil
• 1 clove garlic, crushed
• 2 teaspoons chopped flat-leaf parsley
• coarse sea salt
• freshly ground black pepper

Instructions

1

Preheat the oven to 400*F 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 1/4 inch thick.

2

While the sweet potatoes are in the oven, roll out the puff pastry to about 1/16 inch thick on a lightly floured work surface. Cut out four 2 3/4 by 5 1/2-inch rectangles and prick them all over with a fork. Line a small baking sheet with parchment paper, place the pastry rectangles on it, well spaced apart, and leave to rest in the fridge at least half an hour.

3

Remove the pastry from the fridge and brush lightly with the beaten egg. Using an icing spatula, spread a thin layer of sour cream on the pastries, leaving a 1/4-inch border all round. Arrange the potato slices on the pastry, slightly overlapping, keeping the border clear. 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.

4

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

Notes

https://food52.com/recipes/23845-sweet-potato-galettes