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Cherry Tomato & Sweet Potato Galettes Dish

Cherry Tomato
& Sweet Potato Galettes

This appetizer is best served warm and fresh.

Prep Time 1 hr Cook Time 30 min Serves 4


Cocktail Tomato

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.