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1
Preheat the oven to 400F / 200C.
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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).
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3
Leave until cool enough to handle, then peel and cut into slices 18 inch/3 mm thick.
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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.
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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.
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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.
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7
Remove the pastry from the fridge and brush lightly with the beaten egg.
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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.
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9
Arrange the potato slices on the pastry, slightly overlapping, keeping the border clear.
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10
Season with salt and pepper, crumble the goat cheese on top, and sprinkle with the pumpkin seeds and chile.
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11
Bake for 20 to 25 minutes, until the pastry is cooked through.
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12
Check underneath; it should be golden brown.
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13
While the galettes are cooking, stir together the olive oil, garlic, parsley, and a pinch of salt.
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14
As soon as the pastries come out of the oven, brush them with this mixture.
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15
Serve warm or at room temperature.
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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.
