Before chefs like Yotam Ottolenghi, Heidi Swanson and finally Hugh Fearnley’s conversion to veggie, there have been very few chefs that have written cookbooks which i would call truly inspiring for a meat-free cook.
The popular assumption in most restaurants pretty much clarifies. Not only are there usually only two choices of dishes (at a stretch) but also the popular assumption that in the absence of meat all ‘they’ must eat is carbs, Pasta, Pizza or Risotto (if your lucky) and smothered in cheese at that. It almost like the average restaurant feel that they are doing you a favour by even offering an option. I sympathise with this – i really do. So for all my veggie friends out there i have come tried to come up with a recipe that i feel meets the comforting requirements of these winter months, with no sacrifices.
Completely unintentionally when making this recipe i encountered that i had bought two different varieties of Sweet Potato so i alternated the colours when arranging them on my Pastry Base. Do not be alarmed in thinking i was silly enough to confused a Sweet Potato with a Spud, i haven’t been at the Wine just yet. It’s good food that just got better!
For the pastry
- 150g white spelt flour
- 100g unsalted butter
- 50ml creme fraiche
- 50ml water
- 1/4 tsp sea salt
- 1 egg + a little water, or a couple of tbs of milk (to glaze the pastry)
For the Filling
- 2 large sweet potatoes
- 100g soft goats cheese
- 4 tbs garlic oil (or e v olive oil)
- 2 tbs fresh thyme leaves
- 4 tbs creme fraiche, to serve
Add the flour and salt to a bowl with the butter and mix well until the pastry takes on a sandy texture. Add the sour cream and water to the bowl and mix well, until the dough comes together in a ball (if the mixture is too wet add a little extra flour and work it into the dough) knead the dough for a minute or two before wrapping in clingfilm and popping in the fridge to relax for half an hour.
To prepare your sweet potato cut them into disks, about 1cm thick. Add them to a bowl with 1 tbs of the garlic oil, half the thyme leaves and salt and pepper. Use your hands to gently give the sweet potato a coating in the oil.
Pre-heat your oven to 180 degrees celsius. Mix the grated garlic and creme fraiche in a small bowl, season with a generous pinch of slat and set aside.
Gently roll out the pastry in a circle shape on a floured surface, you want it to be about the thickness of a pound coin. Transfer the pastry to a baking tray lined with greaseproof paper – don’t worry if the pastry is a little larger then the dish because the edges will get folded over. Leave roughly two inches in from the edge of your pastry and carefully spread over the creme fraiche mixture. Overlap the sweet potato on top to make a circle tucking little blobs of the soft goats cheese between every other layer drizzle with the remaining oil, scatter over the remaining thyme leaves before folding up the edges of the galette, gently pleating the overlapping layers.
Brush the pastry with the egg wash, so it is glossy, then put the galette in the oven and cook for 30-35 minutes turn once halfway through cooking, to achieve even cooking.