- 2 sweet potatoes
- 1 sheet puff pastry
- 1 egg, lightly beaten
- 6 Tbsp sour cream
- 4 Tbsp hard goat's cheese
- 2 Tbsp pumpkin seeds
- 1 jalapeno, deseeded and finely chopped
- 1 Tbsp olive oil
- 1 clove garlic, crushed
- 2 tsp chopped fresh flat-leaf parsley
- Coarse sea salt and freshly ground black pepper
Preheat oven to 400°. Line a small baking sheet with parchment paper.
Pierce sweet potatoes and bake whole until softened but are still slightly raw in center, 35-45 minutes. Let cool until cool enough to handle, peel and cut into 1/8″-thick slices.
Meanwhile, lay puff pastry on a lightly floured work surface and roll to about 1/16″ thickness. Cut out four 3″ by 5″ rectangles, poke them with a fork, and place rectangles on prepared baking sheet. Let chill in refrigerator for 30 minutes.
Brush puff pastry lightly with beaten egg. Using an offset spatula, spread a thin layer of sour cream on each pastry, leaving 1/4″ border. Arrange potato slices on pastry, slightly overlapping, keeping border clear. Season with salt and pepper, crumble goat cheese on top, and sprinkle with pumpkin seeds and jalapeno. Bake until pastry is golden brown, 20-25 minutes.
Meanwhile, in a small bowl, stir together olive oil, garlic, parsley and a pinch of salt. Remove galettes from oven and brush them with olive oil-garlic mixture. Serve warm or at room temperature.
From Chef Yotam Ottolenghi