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1
For the pastry: Combine flour and salt in a large bowl. Add in chopped and chilled butter with a pastry blender until butter is the size of peas.
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2
Whisk together ice water, sour cream, and lemon. Add to flour-butter mixture with a wooden spoon. Stir until large clumps form, then use hands to bring dough together in a ball. Do not overwork! Add more water or flour if necessary. Cover dough ball with plastic and freeze for 20 minutes.
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3
For the filling: In a bowl, mix together all the cheeses. Add salt and pepper to taste. Set aside.
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4
Combine the garlic and olive oil together. Toss with the sliced sweet potatoes. Add salt and pepper to taste.
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5
Preheat oven to 400F. Get the dough out of the freezer, and flour a work surface and rolling pin. Roll out the dough to a large circle, approximately 12 inches in diameter.
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6
Spread the ricotta mixture over the pastry, leaving a 2 inch border all the way around. Arrange the sweet potatoes in concentric circles on top of the mixture. Fold the pastry dough over the sweet potatoes, crimping to form a crust.
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7
Transfer galette to a baking sheet lined with parchment. Brush the crust with a beaten egg. Bake for 30-40 minutes. Allow to sit for 5 minutes before serving. Garnish with the sliced basil. Enjoy immediately or at room temperature.
