sweet potato & goats cheese galette

5 more sheets of puff pastry and 5 hours to kill. it wasnt until very recently that i felt something other than contempt for puff pastry. it was always synonymous with everything i find objectionable and it always produced something substandard. but after having made an exception the other week on account of an unprecedented pastry craving, and left with 7 sheets of the stuff, it was by necessity that i was impelled to delve, albeit tentatively, deeper into this foreign world of magical pastry – pre-made, pre-packaged, and pre-destined to be crap. much to my consternation, i was proven wrong. the uses for puff pastry are as infinite as the misuses of it. yet being a deeply stubborn individual i couldnt shake my 25 year long disdain for these pale, anemic looking frozen sheets of “pastry”. the fact that they were sitting in the freezer was making me irritable and i had a persistent sense that i needed to get rid of them. sooner rather than later. one acceptable use was a tarte tatin – because with that much butter and sugar you cant really go wrong. caramelised pears could be served on a bed of durian fruits and i dont think you could go past them. but 5 stubborn sheets remained and in a manic and inspired moment of revelation i recalled a galette i had read about in ottolenghi. puff pastry yes. but mitigated by sweet potato, goats cheese, chili, garlic and thyme. it seemed to be an extremely apt use of the pastry and my time. and so here it is – the final installment in the puff pastry series entitled “puff pastry and me: a girls photographic odessy from paris to coles” – words on internet, by new moon.


couple of sheets of puff pastry (however many you have remaining or however many you wish to make)

2 sweet potatoes

1 egg lightly beaten

100ml sour cream

100g goats cheese

1 dried chilli

3 tbsp olive oil

3 garlic clove crushed

handful of thyme

salt & pepper

i also made a couple with oven roasted tomatoes, basil, mozarella, garlic and pine nuts for which you will need…

1 punnet cherry tomatoes

handful of basil

1 ball mozarella

2 cloves garlic finely sliced

handful of pine nuts

to my befuddlement, after all this, i was still left with some sheets of pastry. so i looked in the fridge to see what was leftover. cauliflower apparently. so if you have some cauliflower left over from the previous post (are you following me this closely?) put some on. give it a bit of salt, pepper, and some chili flakes and tear over some mozarella.

so first, preheat the oven to 180 degrees. cut the cherry tomatoes in half, sprinkle with salt & pepper and drizzle with some olive oil. put the sweet potatoes (in their skin) and the cherry tomatoes side by side on a baking tray and put into the oven for 50 minutes.

the cherry tomatoes should be shrivelled and the sweet potato should be soft but still slightly raw in the centre. leave potatoes until they are cool enough to touch and then peel and cut them into slices.

remove pastry from the fridge and cut into rectangles about 7-14cm. line a baking tray with baking paper and place the rectangles on the paper – with room between them to grow and do what they do. now lightly brush the pastry with the beaten egg. then spread a thin layer of sour cream around the pastries. leave a small border – untouched and unmarred by anything that will go on top. place the slices of potato on the pastry, overlapping slightly. sprinkle with salt, pepper and some dried chilli. then crumble over the goats cheese.

put these into the oven for 20-25 minutes or until pastry is golden brown.

while the pastries are cooking – stir together the crushed garlic, with some salt, pepper, thyme and the olive oil. as soon as you get the pastries out of the oven, brush them with the oil. you can also, while these are cooking, make round two. with the prepared pastry rectangles, already brushed with egg, place cherry tomatoes, slices of garlic and torn up mozarella in and around. tear over some basil. and give it a good grating of parmesan if you so desire.

or place anything you like on top – like cauliflower you prepared earlier. bake these for 20-25 minutes again.

when the tomato and cauliflower ones come out – sprinkle with some pine nuts and brush with the garlic oil.

the sweet potato needs nothing – some pine nuts always work but i didnt think necessary here. they are a bit creamy, not unlike the potatoes and cheese so if anything, try another nut maybe – almonds or even pumpkin seeds. brush them with some of the garlic oil and there you have it.


14 Responses to “sweet potato & goats cheese galette”

  1. 1 jo June 10, 2010 at 5:41 am

    in one word, delirious!!
    how do you do it snow?

  2. 2 Berry June 10, 2010 at 10:32 pm

    How do you do it indeed.
    I’ll tell you one thing: the students of Kangan Batman TAFE have got nothing on you.

  3. 3 jo June 10, 2010 at 11:42 pm

    hear hear, berry!

    the KBTers do, however, have a great midweek 2-for-1 special. the coupon for which can be found in the latest explosive edition of the Essendon gazette.

    just something to think about, moon.

  4. 4 jo June 10, 2010 at 11:45 pm

    on this joyous day let me be the first of the community to wish our esteemed friend and colleague JJ the happiest of birthdays!

  5. 5 Berry June 11, 2010 at 7:08 pm

    and let me be the second! felicitations, JJ. may your day be happy and filled with baked goods worthy of publication on this fair blog.

    • 6 JJ June 15, 2010 at 1:29 am

      my day was full of wonderful treats, the best being jo’s chocolate chip cookies inspired by m. jo even schooled me in some west side story. in the west village. while we were eating raspberry and dark chocolate ice cream. it was all very nice. gracias querida!

  6. 7 smoo June 11, 2010 at 10:17 pm

    And (somewhat belatedly?), my happiest of happy birthday wishes to JJ too. Welcome to the J’s June birthday club. If only we could all sample some special Fasting treats to celebrate.

    • 8 jo June 15, 2010 at 1:06 am

      hi, i’m here! belated as well, but no less heartfelt, i wish you a happy and wonderful birthday! it’s a great time for a birthday and i’m honored to share this week with you. coincidentally my mother, her twin sister, and my sister’s birthday fall on this week too — all J’s, oddly enough! i can only hope to share some of these ambrosial delights with all of you. this is the dream!

  7. 10 jo June 12, 2010 at 12:04 am

    snow you’re awfully quiet, what are you being so secretive about back there?!

    are you hanging out with cara again?

  8. 11 schlepseleh June 12, 2010 at 12:12 am

    hello snow, im not quiet. im just pondering things. such like, how do i wish jj a happy enough birthday. the best i have is to quote p.s. in saying “happiest birthday to you jj.” i hope its full of sweetness and softness and that that sweet softness comes in the form of a perfectly executed chocolate chip cookie from the girl who brought cookies into my frame of reference. and berry thank you but i know what those batman tafe kids can do. ive seen their cinnamon swirl buns and that baker delight-esque translucent glaze they apply to every baked product they can get their plump sticky fingers on. snow, dont be jealous in public…its unsightly.

    • 12 JJ June 15, 2010 at 1:09 am

      the chocolate chip cookies exceeded my expectations. now i’d really like to try these sweet potato pastries. always impressing me, you are!

  9. 13 jo June 12, 2010 at 2:02 pm

    for my impatience and my jealousy, i apologize.

    for my passion, i do not.

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