Whilst sitting on hold on the phone last night for what seemed like ages, I decided to have a skim through Yotam Ottolenghi’s Cookbook (again 🙂 )… And so this evening’s dinner inspiration was born 🙂 This recipe is actually a starter but we had it as a main with a salad which was a nice and light dinner… See the recipe below and enjoy, beware though… they have a little kick! 🙂
Ingredients: (serves 4)
3 sweet potatoes, weighing about 350g each (this was WAY too much for four – I went for 350g in total)
250g puff pastry
1 egg, lightly beaten
100ml soured cream
100g goats cheese
2 tbsp pumpkin seeds
1 medium hot chilli, finely chopped
2 tbsp olive oil
1 crushed garlic clove
2 tsp chopped parsley
1. Preheat the oven to 200C/Gas Mark 6. Bake the sweet potatoes in their skins for 35-45 minutes. When they are cool enough to handle, peel and cut into thin slices. (I didn’t realise that you can peel these by hand once cooled – it’s really great).
2. Meanwhile, roll out the puff pastry to about 2mm thick on a floured surface. Cut out rectangles of about 7cm × 14cm 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.
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! 🙂