Sweet Potato Galettes with Fresh Herbs, Applewood Bacon and Goat Cheese

I was intrigued by these fantastic looking puff pastry tarts the minute I saw in my new Ottolenghi cookbook and couldn’t wait to give them a try……………

I wasn’t disappointed – they’re simple to put together with purchased puff pastry and are extremely versatile. I served them with a simple green salad but they would also be delicious as an appetizer or accompanying grilled steak, chicken or pork. The original recipe did not call for bacon or rosemary but we think they made a wonderful addition. If you’re ready for an impressive, unique, delicious fall recipe for lunch, brunch or dinner give these delicious Sweet Potato Galletes with Fresh Herbs, Applewood Bacon and Goat Cheese a whirl.

Sweet Potato Galettes with Fresh Herbs, Applewood Bacon and Goat Cheese

Ingredients

1 large sweet potato
1/2 of a 17 ounce package puff pastry (1 sheet)
4 tablespoons sour cream
1 cup crumbled goat cheese (4 ounces), divided
3 strips applewood bacon, cooked and crumbled
1 tablespoons coarsely chopped rosemary
2 teaspoons chopped parsley
2 tablespoons extra virgin olive oil
1 small clove crushed garlic clove
2 tablespoons hulled and toasted pumpkin seeds
extra fresh chopped herbs for garnishing, if desired

Directions

1. Preheat oven to 400˚ Bake the sweet potatoes in their skins for 35-40 minutes, until they soften up fut are still slightly firm in the center (check by inserting a small knife). Cool completely then peel and cut into very thin slices.

2. While the sweet potatoes are baking, unfold the puff pastry on a floured surface. Cut in half lengthwise and then cut each rectangle in half widthwise – you will have four squares. Put the rectangles on a baking sheet lined with parchment paper and leave to rest in the fridge for half an hour.

3. Take them out and score all around the edge with a sharp knife being careful not to cut through the dough, leaving a 1/2 inch border. Spread a thin layer of sour cream within the scored lines. Arrange 4 potato slices on each pastry rectangle on top of the cream.  Sprinkle half of the goats cheese over the potatoes along with the bacon. Season with salt and pepper and bake for 20-25 minutes or until the underneath is golden brown.

4. While they are baking, mix the olive oil, garlic, rosemary, parsley and a pinch of salt. Place in microwave for 10 seconds to infuse oil with flavors.

5. As soon as galettes come out of the oven, sprinkle them with other half of goat cheese and the pumpkin seeds, then brush them generously with the oil mixture. Sprinkle with extra chopped fresh herbs. Serve warm or at room temperature.



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