- 4 sweet potatoes
- 1 small log good quality goat’s cheese, about 300g/11oz
- One packet frozen puff pastry
- 200g/7oz tub crème fraiche
- ½ lemon, juice only
- 1 tablespoon sunflower seeds
- 1 tablespoon pine nuts
- 1 teaspoon smoked paprika
- 1 teaspoon chopped parsley
- 1 egg, beaten
- 50g/2oz pesto
- 200g/7oz mixed leaves, washed
- Cherry tomatoes, quartered
- ½ tablespoon cumin seeds, toasted
- ½ tablespoon sesame seeds, toasted
- Preheat the oven to 180°C/350ºF. Prick the sweet potatoes with a fork and place on a baking tray in the oven. After 15 minutes, flip over the potatoes and bake for another 15 minutes, or until soft when pierced with a knife.
- Leave the potatoes to cool, then chill in the fridge.
- Remove the rind from the goat’s cheese and beat until smooth. Reserve for later use.
- Roll out the puff pastry sheet and cut into 6 rectangles. Place on lined baking trays.
- Prick the pastry with a fork, leaving a 1cm frame around the edges. Place a tablespoon of the crème fraiche of each pastry sheet. Spread it out all over the pastry, excluding the 1cm frame. Place any leftover crème fraiche in a bowl and mix with the juice of a half a lemon. Reserve for later use.
- Peel and slice the sweet potatoes and place on top of the crème fraiche. Sprinkle with the sunflower seeds, pine nuts, paprika and chopped parsley.
- Brush the edges of the pastry with the beaten egg and bake in the oven for 25 minutes.
- Quenelle the goat’s cheese or roll into marble sized balls. Place five quenelles or balls on top of each galette and return to the oven for a further five minutes.
- Remove the galettes from the oven and cool for a couple of minutes.
- To serve, drizzle with the pesto and top with the mixed leaves. Drizzle the crème fraiche over the mixed leaves and garnish with a couple of cherry tomato quarters. Sprinkle with the toasted sesame and cumin seeds for extra zing.
For a different flavour, replace the crème fraiche with ricotta and use sliced tomatoes instead of the sweet potatoes.