Sweet Potato Galettes
The recipe Sweet Potato Galettes can be made in about 1 hour and 15 minutes. For $2.92 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This main course has 856 calories, 20g of protein, and 51g of fat per serving. This recipe serves 4. 604 people have tried and liked this recipe. A mixture of coarse sea salt, parsley, goat cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Culinary Covers. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a great spoonacular score of 84%. If you like this recipe, you might also like recipes such as Potato Galettes with Crab, Shrimp, and Asparagus, Fingerling Potato Galettes With Chive Crème Fraîche And Smoked, and Twice Baked Sweet Potato Potato Skins with Pecan Streusel (akan Individual Sweet Potato Casserole).
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 60 minutes
Ingredients:
coarse sea salt and black pepper
1 large egg, lightly beaten
1 garlic clove, minced
4 ounces goat cheese
3.5 ounces sour cream or Greek yogurt
1 jalapeno, seeded and minced
1 tablespoon olive oil
2 teaspoons chopped parsley
2 tablespoons pistachios
14 ounces puff pastry, thawed
3 medium sweet potatoes
Equipment:
oven
aluminum foil
baking sheet
Cooking instruction summary:
Preheat the oven to 400. Pierce the sweet potatoes all over with a fork. Wrap in aluminum foil and bake for 35-45 minutes or until they are soft but still a bit raw in the center. Set aside until they are cool enough to handle. Peel and cut into 1/4-inch thick slices.Cut the puff pastry into four rectangles, about 4 inches by 7 inches, and place on a parchment-lined baking sheet. Prick all over with a fork. Let rest in the refrigerator while the sweet potatoes cook.Remove the puff pastry from the fridge and brush lightly with the beaten egg. Spread a thin layer of the sour cream or yogurt on the pastries, leaving a 1/4-inch border all around. Arrange the sweet potato slices on the pastry so that they overlap slightly, still leaving the border. Season with salt and pepper. Crumble the goat cheese over the top and sprinkle with the pistachios and jalapeno. Bake for 20-25 minutes or until the pastry is cooked through.While the galettes are cooking, stir together the olive oil, garlic, parsley and a pinch of salt. As soon as the pastries are out of the oven, drizzle this over them. Serve warm or at room temperature.
Step by step:
1. Preheat the oven to 40
2. Pierce the sweet potatoes all over with a fork. Wrap in aluminum foil and bake for 35-45 minutes or until they are soft but still a bit raw in the center. Set aside until they are cool enough to handle. Peel and cut into 1/4-inch thick slices.
3. Cut the puff pastry into four rectangles, about 4 inches by 7 inches, and place on a parchment-lined baking sheet. Prick all over with a fork.
4. Let rest in the refrigerator while the sweet potatoes cook.
5. Remove the puff pastry from the fridge and brush lightly with the beaten egg.
6. Spread a thin layer of the sour cream or yogurt on the pastries, leaving a 1/4-inch border all around. Arrange the sweet potato slices on the pastry so that they overlap slightly, still leaving the border. Season with salt and pepper. Crumble the goat cheese over the top and sprinkle with the pistachios and jalapeno.
7. Bake for 20-25 minutes or until the pastry is cooked through.While the galettes are cooking, stir together the olive oil, garlic, parsley and a pinch of salt. As soon as the pastries are out of the oven, drizzle this over them.
8. Serve warm or at room temperature.
Nutrition Information:
covered percent of daily need
