Savory slices of sweet potato are layered over spinach-laced sour cream atop a flaky puff pastry crust. Crumbled feta cheese and chopped walnuts garnish the top.
It’s like a reinvented pizza gone wild. Only prettier.
I swear I need a chaperone to get me through the produce department.
The sight of all the veggies makes my head spin and I always think I’m not buying enough. I came home with not one but three bags of sweet potatoes splitting at the seams and a long list of recipe ideas in my head.
I didn’t take into account that maybe my family doesn’t like them quite as much as I and so who’s going to help me eat them all when they get sick of them?
I blame it all on Yotam Ottolenghi, the vegetable wizard who inspires me to eat more veggies and gave me the idea for this galette.
I veered way off from his original recipe by adding finely chopped spinach to the sour cream “sauce” and topping it with feta and nuts instead of goat cheese and pumpkin seeds.
This is one of those recipes you can make ten times over, different every time and all the versions would be equally delicious.
You can make it with Parmesan or Romano, a different nut – sliced almonds, pecans or pine nuts – whatever you have on hand or are in the mood for.
There are so many different ways you can serve it too. As a meatless meal, cut up into little squares for appetizers or as a side dish. It would even be good for brunch.
Or a midnight snack.
- 4 sweet potatoes, about 2 pounds total
- flour, for dusting the work surface
- 1 frozen puff pastry sheet, thawed
- 1 egg, beaten
- ⅔ cup sour cream
- ½ cup finely chopped fresh baby spinach
- 2 cloves garlic, minced
- ½ cup crumbled feta cheese
- 1 tablespoon olive oil
- a big handful or two of chopped walnuts
- salt and fresh black pepper
- Preheat the oven to 400 degrees F. Wash, dry and pierce the sweet potatoes a few times with a fork. Wrap them in foil and bake until fork tender but not mushy about 35 - 45 minutes. Alternately, you can microwave them 4 - 6 minutes each, depending on their size.
- Cool them off for a few minutes then refrigerate them for 20 minutes or longer.
- Meanwhile, on a lightly floured work surface unfold the puff pastry. Roll it out with a floured rolling pin to a 9 x 12-inch rectangle.
- Line a large baking sheet with parchment paper and place the pastry on it. Pierce it all over with a fork and then brush lightly with egg.
- In a small bowl mix the sour cream, spinach, and garlic together. Spread it over the bottom of the puff pastry, leaving a 1 - inch border.
- Peel and slice the sweet potatoes into ⅓ inch thick slices and lay them, slightly overlapping in rows over the puff pastry leaving a 1-inch border.
- Season all over with salt and pepper. Drizzle with olive oil and sprinkle the feta over it.
- Bake 25 - 35 minutes, until the pastry is golden brown underneath and puffy around the edges.
- Sprinkle the nuts over top and cut into squares to serve. Eat hot or at room temperature.
©Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved