- 3 sweet potatoes, about 12 ounces each ( not to large, the thin ones are best)
- 9 ounces puff pastry ( purchase one box Pepperidge Farm Puff Pastry)
- 1 free-range egg, lightly beaten
- 6 1/2 tablespoons sour cream or mascarpone, at room temperature
- 4 ounces ( 4 tablespoons ) goat cheese, chilled and crumbled
- 2 – 3 tablespoons pumpkin seeds ( salted)
- 1 medium jalepeno, finely chopped
- 3 tablespoon olive oil
- 1 clove garlic, crushed
- 2 teaspoons chopped flat-leaf parsley
- ½ teaspoon fresh chopped rosemary
- Coarse sea salt and freshly ground black pepper
Preheat the oven to 400°F 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, but thinly.
While the sweet potatoes are in the oven, roll out the puff pastry on a lightly floured work surface. Cut out four 2 3/4 by 5 1/2-inch rectangles and prick them all over with a fork, or create one large round pastry circle, using a pie tin as your template. 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.
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 1/4-inch 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.
While the galettes are cooking, stir together the olive oil, garlic, parsley, rosemary and a pinch of salt. As soon as the galette comes out of the oven drizzle with mixture.
I often will crumble the goat cheese after the galette comes out of the oven.