Skip to content

Sweet Potato Galettes

November 1, 2015



My last post, Crunchy Butternut Squash from Yotan Ottolenghi, was a hit. So… I’m back in his cookbook because I love the way he combines simple ingredients to create dishes that are memorable and delicious. For this seasonal stunner start with store-bought puff pastry, add a layer of sour cream, then top with sweet potatoes and goat cheese crumbles. After these come out of the oven brush them with a gremolata of olive oil, garlic and parsley. The result …..a gorgeous savory tart. Ideal for a Fall appetizer or a light lunch paired with greens.

Sweet Potato Galettes

Makes 6 galettes 

3 sweet potatoes  (I only needed 2)

9 oz puff pastry

1  egg, lightly beaten

6 1/2 tablespoons sour cream

3 1/2 tablespoons aged goat cheese

2 tablespoons pumpkin seeds

1 medium-hot chile, finely 
chopped, (I sprinkled crushed red pepper)

1 tablespoon olive oil

1 clove garlic, crushed

2 teaspoons chopped flat-leaf parsley

Coarse sea salt and freshly 
ground black pepper

Preheat the oven to 400 degrees. Bake the sweet potatoes in their skins for 35 to 45 minutes, until they soften up but are still slightly raw in the center. Leave until cool enough to handle, then peel and cut into slices 1/8 inch  thick.

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 for at least half an hour.

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. Cook until the pastry is golden brown arounf the edges and underneath.

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.


You can keep the pastry in one sheet, layer the potatoes, bake and slice (like a flatbread)

Choose potatoes that are similar in diameter.

The sour cream is a little slippery to spread on the egg wash, so I dabbed it on.

Adapted from: Yotan Ottolenghi






No comments yet

Leave a Reply