Saturday, June 15, 2013

Sweet Potato Galettes

Sweet Potato Galettes 3

This has been a week of surprises.

First of all I discovered how incredibly easy it is to make your own sour cream.  Simply add the juice of one lemon to one cup of cream.  Stir and you will feel it begin to thicken slightly almost immediately.  Leave out on your kitchen bench for three or four hours, giving it a bit of a stir from time to time.  It will become noticeably thicker during that time.  Now line a sieve with a clean piece of muslin.  Pour the cream into the cloth-lined sieve and set over a small bowl.  Put into the fridge overnight.  The next morning you will be rewarded with beautiful thick, tangy sour cream.

Speaking of rewards, my second surprise this week came in the form of a rolling pin.  Ever since losing my rolling pin in the Christchurch earthquake, I've been making doing with a wine bottle.  Now a wine bottle does a passable job, but it does have its limitations.  For example, you can't use a wine bottle as a substitute meat tenderiser to bash the bejeezus out of a chicken breast, or to smash up a bag of cookies for a cheesecake base.  I am a huge fan of Joseph Joseph kitchen gadgets - I love the range of gorgeously stylish products, that work every bit as well as they look.  I'm so enamoured of the "form meets functionality" of their products, that I have several items in my kitchen cupboards, and have for ages been coveting the adjustable rolling pin.  So it was a wonderful surprise when I was gifted this rolling pin as a reward for my efforts at work.  (For the record, although we sell these products in my workplace, no-one is paying me to tell you this - I'm sharing this with you solely because I absolutely love these products).  Oh, and by the way, for the benefit of my New Zealand readers, you can buy Joseph Joseph products at Stevens Homewares.

Rolling Pin Collage

You'd think that two surprises in one week would be enough.  But no, surprise number three came in the form of these Sweet Potato Galettes from, you guessed it Yotam Ottolenghi.  Of course I should not have been surprised - I know well enough by now, and you will too if you've been visiting here for a while, that Ottolenghi is capable of taking a few seemingly unsurprising ingredients and turning them into a flavour and texture explosion which is so much greater than you might expect.

Sweet Potato Galettes 2

At I Heart Cooking Clubs this week we're sharing A Little Bit of Sunshine with Ottolenghi dishes in sunny hues of orange and yellow.  These gorgeous galettes seemed to fit the bill perfectly.

As usual, I've added a little bit of a personal twist to the recipe.  Flaky puff pastry is smeared with sour cream, which was homemade.  Also, remembering how well the hit of lime worked with sweet potatoes in this recipe, I couldn't resist adding some freshly grated lime zest.  I also subbed in some blue cheese instead of goat's cheese, and replaced pumpkin seeds with walnuts.

The end result is a sensation - full-on flavour, and fantastic contrasting textures.  Crisp, flaky, buttery pastry, smothered in tangy sour cream, given a bit of extra zip with a hit of lime;  softness and sweetness of the potatoes meets creamy, salty blue cheese, and crunchy walnuts;  all topped off with a bit of heat from chilli and garlic and a touch of freshness in the parsley.  Now, who wouldn't find that surprising?

Sweet Potato Galettes Recipe
Adapted from a recipe by Yotam Ottolenghi & Sami Tamimi
Makes 4
Click here for a printable copy of this recipe

2x medium sweet potatoes
250g puff pastry (I used store bought)
1x free-range egg, lightly beaten
sour cream
grated zest of 1x lime
blue cheese, crumbled
walnuts, coarsely chopped
1x red chilli, finely chopped (remove seeds if desired)
1 tablespoon olive oil
1x clove garlic, finely chopped
handful freshly chopped flat-leaf parsley
flaky sea salt & freshly ground black pepper

Preheat oven to 200 degrees C (400 degrees F).

Bake potatoes in their jackets until they soften, but are still firm in the centre - about 35 minutes.

Meanwhile, roll pastry out on a lightly floured surface to about 2mm (1/16 inch) thick.  Cut into four rectangles, approximately 7cm x 14 cm (3 in x 6 in), and prick them all over with a fork.  Place the pastry rectangles on a parchment-lined baking sheet, and rest in the fridge for about half an hour.

Once sweet potatoes are cool enough to handle, remove skins and cut into 3mm (1/8 in) thick slices.

Remove pastry from the fridge, and brush lightly with the beaten egg.  Place a spoonful of sour cream on each piece of pastry, and spread leaving a small border on all edges.  Sprinkle a little grated lime zest over each one.  Arrange sweet potato slices over the top, keeping the border clear.  Season with flaky sea salt and freshly ground black pepper.  Sprinkle a little blue cheese, walnuts and chilli over the top of each one.

Sweet Potato Galettes 1

Bake in the oven until the pastry is golden and cooked through - about 20 to 25 minutes.

Meanwhile, mix together olive oil, parsley and garlic, and brush pastries with the mixture as soon as they come out of the oven.

Sweet Potato Galettes 4

Serve warm or at room temperature.

Two of these per person, accompanied by a simple salad, make a delicious light meal, or serve one per person as an appetiser.  And if you're lucky enough to be enjoying some real sunshine and summer weather where you live, these would make sensational picnic food.

If you would like to get to know Yotam Ottolenghi a little better, then do go and visit my friends at I Heart Cooking Clubs and see what they've all cooked up ...

IHCC Ottolenghi Leek Badge resized

... or check out Ottolenghi: The Cookbook and Ottolenghi's other great titles available from Amazon USA, Amazon UK or Fishpond NZ.

          Ottolenghi: The Cookbook

I will also be sharing this post at See Ya In the Gumbo hosted by the delightful Michelle at Ms. enPlace.

See Ya in The Gumbo Badge


  1. That rolling pin is very clever! And the galettes look wonderful.

  2. I've really been wanting to make these galettes so I'm glad they were such a delicoius surprise! and that rolling pin is super cool and super useful!

    1. Joanne, I definitely recommend you make these galettes - they are right up your alley.

  3. They were good, weren't they. I like your variation with the blue cheese and walnuts. But right now, I have rolling pin-envy....

    1. Thanks, Zosia - they sure were good. I can understand your envy :-)

  4. So many wonderful surprises! Sounds like a lovely week, Sue. I must say I love the idea of using a wine bottle, although I can understand it's limitations;-) Your new rolling pin looks really nice and I love that it comes with the guides. Helps take the guesswork out of rolling the dough.

    These galletes look so pretty! I think what makes Ottolenghi's food so special is that it has just the right combination of flavors and textures. This recipe looks incredible. I just love all the components. Will have to try it soon!

    1. I've always had a bit of a phobia about pastry - normally always buy the ready-rolled stuff, but this rolling pin made rolling it out, and getting all my galettes exactly the same size, an absolute breeze. I think I may go pastry-nuts all of a sudden. Reckon, I'll still stop short of making my own pastry though!

      I think you'd really like these, Kim, and you are exactly right - it's that genius of just the right combinations of flavours and textures and makes Ottolenghi's food so wonderfully unique.

  5. I think I need this rolling pin, being a horrible judge of distance, thickness, and all things measurable. You've summed up YO's dishes very well: taste and texture explosions. The galletes look like a fine example and they are absolutely gorgeous!

    I've made Mexican Crema similarly. Buttermilk & lemon juice left to sit at room temp long enough to make you uncomfortable. Delicious. Now why have I never applied this to making sour cream?

    1. Michelle, in that case you definitely need this rolling pin.

      And now you're got me wanting to try Mexican Crema!! You can also make the sour cream using 1 cup of cream and 1/4 cup of buttermilk (instead of lemon juice). It is a little disconcerting leaving it sitting out on the bench though, isn't it - you can't help but feel that this is not going to end well, but it does :-)

    2. Oh it definitely ends well. I just for the life of me can't figure out why when I NEEDED sour cream and didn't have any, I didn't think to do this. Sigh. My leaps are more like bunny hops. Anyhoo...thank you for linking, Sue!

  6. Sue, you Sweet Potato Galettes look amazing. What a delicious-sounding recipe. I've shared them on my FB page and I've pinned them as well :)

  7. I'm so sorry, that should read 'your Sweet Potato Galettes' not 'you'! And I love Joseph Joseph products too :)

  8. Lovely galettes! I could eat it all by mysef! And homemade sour cream sounds good to me! Fantastic rolling pin, have not seen one with removable rings before and with measurements too! How cool!

  9. Ottolenghi is a wonder and your galettes sound wonderfully delicious, lots of flavour and texture. I'd never have thought to use sour cream in something like this, so there is always something to learn. Incidentally, you can make creme fraiche even easier than sour cream by adding a spoonful of buttermilk to single cream and leaving overnight, then just use the last spoonful to make the next batch.

    That rolling pin looks brilliant, I shall have to look out for it. Did the earthquake get as far as Nelson? Or did you live in Christchurch when it happened?

  10. I love everything about these tarts--so pretty and I love the blue cheese. That rolling pin is very cool--functional and fun to look at. ;-)

  11. these look so amazing - i love the versatility of sweet potatoes

  12. I'm going to try these this weekend and even offer some to my regular customers!

  13. So yummy, +1! And that rolling pin is really cool!



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