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Sweet potato galettes


Serves: 6
timePrep time: 25 mins
timeTotal time:
Sweet potato galettes
Recipe photograph by Jonathan Gregson

Sweet potato galettes


Serves: 6
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
364Kcal
Fat
22gr
Saturates
5gr
Carbs
33gr
Sugars
6gr
Fibre
3gr
Protein
10gr
Salt
0.7gr

Yotam Ottolenghi

Yotam Ottolenghi

Israeli chef Yotam runs a London restaurant empire with his business partner Sami Tamimi. He uses bold middle-eastern flavours, and has introduced sumac and za'atar to a new generation of foodies. Author of several bestselling cookbooks including Plenty and Sweet. 
See more of Yotam Ottolenghi’s recipes
Yotam Ottolenghi

Yotam Ottolenghi

Israeli chef Yotam runs a London restaurant empire with his business partner Sami Tamimi. He uses bold middle-eastern flavours, and has introduced sumac and za'atar to a new generation of foodies. Author of several bestselling cookbooks including Plenty and Sweet. 
See more of Yotam Ottolenghi’s recipes

Ingredients

  • 3 sweet potatoes, weighing about 175g each
  • 250g all-butter puff pastry
  • 1 large egg, lightly beaten
  • 50ml soured cream
  • 100g goats' cheese
  • 2 tbsp pumpkin seeds
  • 1 red chilli, deseeded and finely chopped
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 2 tsp chopped flat-leaf parsley

Step by step

Get ahead

The galettes can be made the day before and reheated. They can also be frozen (brush with the oil mixture after reheating).

  1. Preheat the oven to 200°C, fan 180°C, gas 6. Bake the sweet potatoes in their skins for 35-45 minutes, until they soften up but are still slightly undercooked in the centre (check by inserting a small knife). Leave until cool enough to handle, then peel and cut into 3mm-thick slices.

  2. Meanwhile, roll out the puff pastry to about 2mm thick on a lightly floured work surface. Cut out six 7 x 14cm rectangles and prick them all over with a fork. Using a small knife held horizontally, gently tap the pastry edges – this will help it to rise. Line a baking sheet with baking parchment, place the pastry rectangles on it, spaced well apart, and chill in the fridge for at least 30 minutes.

  3. Remove the pastry from the fridge and brush lightly with the beaten egg. Spread a layer of soured cream on the pastries, leaving a 5mm border all round. Arrange the potato slices on the pastries, slightly overlapping, keeping the border clear. Season with salt and freshly ground black pepper, crumble over the goats’ cheese and sprinkle with the pumpkin seeds and chilli. Bake for 20-25 minutes on the top shelf, or until the pastry is cooked through; it should be golden brown underneath.

  4. Meanwhile, stir together the olive oil, garlic, parsley and a pinch of salt. As soon as the pastries come out of the oven, brush them with this mixture. Serve warm or at room temperature.

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