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Make Ottoglenghi's Sweet Potato Galette
Katherine Guzman | Photo: Richard Learoyd | February 18, 2014
It's easy and tasty. What else could you ask for?
We feel bad about the difficulty level of last week's Champagne cake recipe. On top of that, you probabaly indulged in an overpriced Valentine's dinner. So we figured this week's recipe should be easy. We've lightened the load with this from Yotam Ottolenghi and Sami Tamimi's re-released first cookbook, Ottolenghi.
Sweet potatoes are Ottolenghi and Tamimi's "comfort food of choice" and this sweet potato galette, described as "spicy, sweet, and punchy, baked fresh and served warm," sounds like the perfect easy dinner to follow a tough week. The authors explain that they understand "making your own puff pastry is definitely a challenge [...] We won't hold it against you if you choose to buy your puff." We won't hold it against you either, but, if you do buy your puff pastry, Ottolenghi and Tamimi recommend to "brush it with plenty of melted butter before baking." That's the best advice we've heard all day.
See, no excuses. You have his blessing. Go forth and bake.
Sweet potato galettes
3 sweet potatoes, about 12 oz / 350 g each
9 oz / 250 g puff pastry
1 free-range egg, lightly beaten
6½ tbsp / 100 ml sour cream
3½ tbsp / 100 g aged goat cheese
2 tbsp pumpkin seeds
1 medium-hot chile, finely chopped
1 tbsp olive oil
1 clove garlic, crushed
2 tsp chopped flat-leaf parsley
coarse sea salt and freshly ground black pepper
1. Preheat the oven to 400°F / 200°C. 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 / 3 mm thick.
2. While the sweet potatoes are in the oven, roll out the puff pastry to about 1⁄16 inch / 2 mm thick on a lightly floured work surface. Cut out four 2¾ by 5½-inch / 7 by 14-cm 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 / 5-mm 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. 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.
Reprinted with permission from Ottolenghi by Yotam Ottolenghi and Sami Tamimi, copyright (c) 2013. Published by Ten Speed Press, a division of Random House, Inc.