3 hours ago
Tuesday, November 5, 2013
I love this recipe.
This is from Yotam & Sami's first book "Ottolenghi", and we were served this as a passed hors d'oevres at the Ottolenghi Food & Wine dinner last month.
It's a very simple tart, but makes a big impression, in fact, it is featured as their cover recipe in the cookbook.
I served the individual galettes for a ladies luncheon (3 of my New Jersey girlfriends, nothing really that fancy!), along with my corn and red pepper soup with sliced avocado.
Everyone was very happy.
Sweet Potato Galettes: (adapted from Ottolenghi) makes 4 galettes
2 cooked sweet potatoes
1 sheet of frozen puff pastry, defrosted
sea salt & pepper
4 tsp. creme fraiche or sour cream
3 oz. of chevre (goat cheese)
handful of pepitas or pistachio nuts
1 beaten egg for brushing
1 small garlic clove, minced
fresh parsley or cilantro for garnish
Oven at 400F.
Roll out the defrosted puff pastry and cut it into 4 rectangles. Lay on a parchment lined baking sheet and brush with egg wash. Keep in the fridge until ready to bake.
Bake the sweet potatoes for about 35 minutes. You can bake them all the way thru (about 45-50 minutes), but then they may fall apart when slicing.
I find baking them to almost doneness makes them easier to slice, they will finish cooking when you bake the tart.
Let the potatoes cool, and remove the skins. The skin should come off very easily.
Slice the cooled potatoes into 1/8" skinny slices.
Spread about a teaspoon of creme fraiche on each pastry rectangle and arrange the sweet potato slices on the creme, overlapping each other.
Sprinkle with kosher or sea salt & pepper.
Next, dot each pastry with a little bit of crumbled goat cheese and sprinkle some chili flakes on top.
Place in a 400F oven for 15-20 minutes, until pastry is puffed and golden.
While the galettes are baking, make the garlic oil.
In a small bowl, add the minced garlic to the olive oil.
As soon as the galettes are done, brush the garlic oil all over the sweet potato slices.
Garnish with fresh cilantro or parsley and serve.
These can be made 2 hours ahead, and served at room temperature.
This is the Tuesday Tart.