A word to the wise, before I start this post. When using puff-pastry, remember to defrost the pastry before you get going. I forgot. I thought “oh well, i’ll run it under some hot water and it will be fine”… It looked fine, but when it went in the oven I could see that something was wrong. Yes, the water stuck the pastry together and it didn’t… Puff. It was thin, and it would have been so much more amazing if it had been puffy and light. So, I’m sure you won’t make the same mistake I did. Not that you would do such a silly thing anyway…
Gallettes. I’m a big fan of them, as you can do so much with a gallette, and it’s so simple. Roll out the pastry and top it with anything you like basically. This combination is my new favourite, and I had to share it. And look how pretty and colourful they look! They smell as good as they look.
Gallettes can be eaten as a starter, or as a main dish with some sort of salad or wedges alongside them. I also eat mine as a snack, warmed up the next day. Easy to store in the fridge (depending on your toppings), or roll out as much pastry as you want, when you want it.
Spicy sweet potato gallettes
1 large sweet potato (or 2/3 little ones)
250g puff pastry (I used one frozen roll- DEFROST!)
Flour for rolling the pastry
1 egg, beaten
50ml sour cream
100g goats cheese
2 tablespoons pumpkin seeds
1 red chilli, deseeded and chopped finely
1 tablespoon olive oil
1 clove of garlic, crushed
1 tablespoon chopped parsley
1. Preheat your oven to 200c. Bake the potato(es) in their skins for 35-45 minutes depending on size (until they are soft). When cool, peel and cut. Turn the oven down to about 180c
2. Meanwhile, roll out the puff pastry on a lightly floured surface so it’s about 2mm thick. Cut into “gallette” size (basically, whatever size you so wish. And shape. Mine were rectangles but they could be anything).
3. Transfer gallettes to a lightly greased baking tray. Prick them with a fork then brush with the beaten egg.
4. Spread a teaspoon or so of sour cream onto each gallette, leaving a 5mm boarder (so they can puff up). Arrange the sweet potatoes, goats cheese, pumpkin seeds and chilli onto each gallette.
5. Bake in the oven for 20-25 minutes.
6. Meanwhile put the olive oil, garlic, parsley and a pinch of salt into a small bowl/cup/jug. When the gallettes are cooked lightly drizle the olive oil mix over them.