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Sweet potato galettes from Ottolenghi: The Cookbook (page 181) by Yotam Ottolenghi and Sami Tamimi

  • sour cream
  • parsley
  • sweet potatoes
  • red chiles
  • pumpkin seeds
  • puff pastry
  • hard goat cheese

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Notes about this recipe

  • raybun on June 12, 2017

    Oh my! This was gorgeous, I made it for a picnic and everyone loved it. Definitely a repeat recipe here. I baked & sliced the sweet potatoes the day before to save time and it was perfect.

  • MmeFleiss on January 14, 2015

    I didn't bother rolling my puff pastry thinner but otherwise followed the recipe as written. Relatively simple work for the amazing results that I got. I would probably cut the puff pastry into bite-sized squares if I were to serve it at a party.

  • Queezle_Sister on January 01, 2014

    Prepared this dish using commercial puff pastry (which I rolled out to be thinner, as suggested in the recipe). The combination of sour cream, sweet potato, and goat cheese was wonderful! I didn't have the hot pepper, and in place I sprinkled some chili powder on the sweet potatoes. They were not at all spicy, though, and I think next time I would either use more chili powder or something stronger. I also didn't trust my pumpkin seeds (which are now chicken food), and so substituted pine nuts. The final step is brushing on oil that has sat with crushed garlic and contains parsley. For me, this was somewhat difficult - the parsley is difficult to distribute. Next time I would prepare the garlic oil, brush that on the pastries, and then sprinkle on the parsley. Definitely an impressive appetizer for new year's eve, and enjoyed by all.

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Reviews about this recipe

  • Serious Eats

    Because of the tang of the sour cream, bright bite of the gremolata topping, and saltiness of the cheese, these galettes tasted surprisingly light.

    Full review