Sweet Potato Galettes Recipe

Name: Sweet Potato Galettes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 sweet potatoes, about 12 oz/350 g each; 9 oz/250 g puff pastry; 1 free-range egg, lightly beaten; 6 1/2 tbsp/100 ml sour cream; 3 1/2 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

Servings: persons

3 sweet potatoes, about 12 oz/350 g each
9 oz/250 g puff pastry
1 free-range egg, lightly beaten
6 1/2 tbsp/100 ml sour cream
3 1/2 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 400F / 200C.
2
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).
3
Leave until cool enough to handle, then peel and cut into slices 18 inch/3 mm thick.
4
While the sweet potatoes are in the oven, roll out the puff pastry to about 116 inch/2 mm thick on a lightly floured work surface.
5
Cut out four 2 3/4 by 5 1/2-inch /7 by 14-cm rectangles and prick them all over with a fork.
6
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.
7
Remove the pastry from the fridge and brush lightly with the beaten egg.
8
Using an icing spatula, spread a thin layer of sour cream on the pastries, leaving a 1/4-inch / 5-mm border all round.
9
Arrange the potato slices on the pastry, slightly overlapping, keeping the border clear.
10
Season with salt and pepper, crumble the goat cheese on top, and sprinkle with the pumpkin seeds and chile.
11
Bake for 20 to 25 minutes, until the pastry is cooked through.
12
Check underneath; it should be golden brown.
13
While the galettes are cooking, stir together the olive oil, garlic, parsley, and a pinch of salt.
14
As soon as the pastries come out of the oven, brush them with this mixture.
15
Serve warm or at room temperature.
16
Reprinted with permission from Ottolenghi: The Cookbook by Yotam Ottolenghi & Sami Tamimi, copyright (C) Published by Ten Speed Press, a division of Random House, Inc.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 sweet potatoes, about 12 oz/350 g each, 9 oz/250 g puff pastry, 1 free-range egg, lightly beaten, 6 1/2 tbsp/100 ml sour cream, and more.

Yes, Sweet Potato Galettes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Potato Galettes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions