Sweet Potato Galettes

Cover recipe- Ottolenghi: The Cookbook, Sweet Potato Galettes: September 2013

If there’s one thing I’m really good at, it’s spending a lot of time making recipes that are good enough for my boyfriend and I to eat for dinner but probably not special enough to serve at say, a dinner party or holiday table. Not that we have any of those coming up. Except for ALL THE HOLIDAY FESTIVITIES  that currently seem like they’re a lifetime away, but somehow will end up being tomorrow in the blink of an eye. And then I’m going to wake up the morning of, pulling my hair out because I have no idea what to cook. Please tell me I’m not alone in this.

If there’s one man whose recipes I’ve learned I can turn to in this time of need, it’s Yotam Ottolenghi. His name is kind of a buzzword these days, given the insane success of his last two cookbooks, Plenty and Jerusalem, and rightfully so. He always manages to combine flavors, spices, and herbs, in a surprising yet jaw-droppingly delicious way, so that you’re always left wanting just one more bite. Ottolenghi’s first cookbook, Ottolenghi: The Cookbook, hasn’t gotten as much time in the spotlight as his latter two, mostly likely because a US version wasn’t released until this past month. I’ve had the UK version for a few years now and have loved everything I’ve made from it, but was re-captivated by it when I saw the cover for the new version, which features a bold and in your face photo of Ottolenghi’s Sweet Potato Galettes. How could I not try my hand at such a gorgeous savory tart? Read my notes below to see what I thought of this recipe.

Print Recipe

Sweet Potato Galettes

Yield: 4 galettes

Prep Time: 15 min

Cook Time: 1 hour


3 medium sweet potatoes
14 ounces puff pastry, thawed
1 large egg, lightly beaten
3.5 ounces sour cream or Greek yogurt
4 ounces goat cheese
2 tablespoons pistachios
1 jalapeno, seeded and minced
1 tablespoon olive oil
1 garlic clove, minced
2 teaspoons chopped parsley
coarse sea salt and black pepper


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.


*I used Dufours Puff Pastry, which is perfect because it is folded so that if you cut along the creases, the rectangles are the perfect size! Plus it's the best puff pastry I've ever tasted.
*If you want to speed up the cook time for the sweet potatoes, microwave them instead of baking them. Just pierce them, wrap them in a damp piece of paper towel, and microwave them for 4 minutes/side.
*The original recipe called for pumpkin seeds rather than pistachios, but pistachios were what I had on hand.
*For more of a handheld party appetizer, I think these would be great cut into smaller squares!

The results:

These galettes are amazing and definitely worthy of a fancy dinner or holiday party (but are not too complicated for a weeknight either, especially if you plan ahead a bit!).  The caramelized sweet potato coins practically melt into the buttery puffed pastry and tangy goat cheese, while a bit of minced jalapeno on top adds just a hint of spice. Ottolenghi recommends that you serve them as a starter, but to be honest they were filling enough to be a complete meal for us!

Did this recipe deserve the cover spotlight?

I have made many many recipes from this cookbook before and while they have all been delicious, this is definitely in my top two (along with these Butternut, Carrot and Goat Cheese Tartlets). This fact alone qualifies it for the cover spotlight, in my opinion!