Christmas is nearly here and one is often hard pushed to find time to get supper on the table while ones focusing on other matters more festive.Here´s a simple seasonal supper that is on the table within the hour.The sweet potatoes can be baked in advance or even the day before,so all you have to do is assemble the galettes and pop them in the oven.The term galette typically refers to a free form tart or dough creation that is made with a crispy, flaky pasty crust. These tarts are not moulded in tart pans. Instead, the filling is placed directly on top of a sheet of rolled out puff pastry and the edges of that pastry are folded up and around the filling. The tart becomes crisp during baking and as a whole, manages to be both rustic and elegant at the same time, and is easier than pie.Sometimes there is a vegetarian in the house and this would be my suggestion for a summer vegetarian option.Sweet and spicy,baked fresh and served warm or at room temperature, this is the sort of starter that even carnivores wouldn´t turn their nose at.The generous creme fraiche base and the lightness of the flaky pastry carry the sweet potato without the risk of carbfest.Serve with a tomato and onion salad and a concoction that doubles up as a garnish for the tart and a dressing for the salad.
Sweet potato galettes
3 sweet potatoes,weighing about 350g each
250g puff pastry
1 free range egg lightly beaten
100ml creme fraiche
100g hard goats cheese
1 medium hot chilli,finely chopped
2 tbsp olive oil
1 garlic clove,crushed
1tbsp chopped flat leaf parsley
Flr de sal and black pepper
Pre-heat the oven to 200C/gas mark 6
Wrap the sweet potatoes in foil and bake in the oven for 35-45 minutes until they soften up but are still slightly raw in the centre (check by inserting the tip of a small knife).
leave until cool enough to handle,then peel and cut into slices 3mm thick.
While the sweet potatoes are in the oven,roll out the pastry to about 2mm thick on alightly floured work surface. Cut out four 7x 14cm rectangles and prick them all over with a fork. Line a baking sheet with baking parchment,place the the pastry rectangles on it,well spaced apart,and leave to rest in the fridge for at least half an hour.
Remove the pastry from the fridge and brush lightly with beaten egg.Using a palette knife,spread a thick layer of creme friache on the pastry rectangles leaving a 5mm border all round.Arrange the potato slices on the pastry,slightly overlapping,keeping the border clear.Season with salt and pepper,crumble the goats cheese on top and sprinkle with the chilli.Bake for 20-25 minutes or until the pastry is cooked through and golden brown.Whilst the galettes are cooking mix together the olive oil, garlic,parsley and a pinch of salt,As soon as the pastries come out of the oven,brush them with this mixture.Serve warm or at room temperature with a tomato and red onion salad.Dress the salad with the remaining parsley mixture.