& Sweet Potato Galettes
This appetizer is best served warm and fresh.
3 - Sweet Potatoes
8 oz (227 gm) - Puff Pastry
1 - Egg lightly beaten
6 tbsp (90 ml) - High fat sour cream
4 oz (112 gm) - Goat Cheese
1 lb (454 gm) - Cherry Tomatoes halved
1 - Finger Chili seeded and thinly sliced
1 tbsp (15 ml) - Olive oil
1 - Garlic Clove minced
1 tbsp (15 ml) - Flat leaf Parsley chopped
Kosher Salt & Freshly Ground Pepper
1) Preheat the oven to 400F. Bake the sweet potatoes
in their skins for 35-45 minutes until slightly soft but
still firm in the middle. You can check this by inserting
a knife into the center of the potato. Remove from the
oven and let cool until easy to handle. Peel the sweet
potatoes and slice into thin rounds. 2) On a lightly floured
surface roll the puff pastry to bring to 1/16” thickness.
Cut into 3 even rectangles and prick the entire pastry
with a fork. 3) Line a small baking sheet tray with parchment
paper and transfer the pastry rectangles to the tray.
Be sure to leave at least 2 inches between each pastry
and leave to rest in the fridge for at least 30 min.
4) To assemble, remove pastry from the fridge and brush
with egg. Spread an equal thin layer of cream cheese
on each pastry leaving a 1/4 inch border. Arrange the
sweet potato slices, cherry tomatoes, goat cheese and
top with chilies. 5) Bake for 20-25 min until pastry is
cooked through and golden. While the pastry is cooking,
you can combine the garlic, olive oil, parsley and a
touch of salt. As soon as the pastries come out of the oven,
brush them with this mixture and season with freshly cracked
black pepper and kosher salt.