Ingredients
- 3 sweet potatoes, about 12 oz
- 9 ounce puff pastry
- 1 ounce free-range egg, lightly beaten
- 6 1/2 tablespoon sour cream
- 3 1/2 tablespoon aged goat cheese
- 2 tablespoon pumpkin seeds
- 1 tablespoon medium-hot chile, finely chopped
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- 2 teaspoon chopped flat-leaf parsley
Preparation
Baking Directions:
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 1/8-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 ¾ by 5 ½-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 for 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 ¼-inch border all around.
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 come out of the oven, brush them with this mixture.
Serve warm or at room temperature.
