Ingredients
3 small sweet potatoes (about 750g)
2 sheets butter puff pastry, just thawed
2 Tbsp olive oil
2 cloves garlic, crushed
1 leek, thinly sliced
1 Tbsp thyme leaves
1 free-range egg, lightly beaten
3 cup almond meal
Sea-salt flakes and freshly ground black pepper, to season
2 Tbsp maple syrup
¼ cup pistachios, toasted, roughly chopped
1 long red chilli, deseeded, finely chopped
Micro herbs, to serve
GINGER AND LIME SOUR CREAM
100g sour cream
Zest and juice of 1 lime
2 tsp finely grated ginger
Method
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Preheat oven to 180° fan- forced (200°C conventional). Line an oven tray with baking paper. Roast sweet potatoes in skins for 30-35 minutes, until softened but still slightly raw in centre (insert a small knife to check).
Set aside until cool enough to handle, then peel and cut into 3mm slices. -
Line a large oven tray with baking paper. Join pastry sheets to form a 20 x 30cm rectangle, trimming excess pastry. Gently place pastry on prepared tray and fold a 2cm border all around. Prick centre of pastry (not the border) all over with a fork and refrigerate until needed.
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Meanwhile, heat half of the oil in a large non-stick frying pan over medium heat. Add garlic, leek and thyme and cook for 4-5 minutes, or until softened. Set aside to cool slightly.
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Lightly brush pastry with egg, and sprinkle with almond meal. Arrange potato in overlapping lines on top, keeping border clear. Spoon leek mixture over and season. Bake for 20-25 minutes, until golden brown and pastry is cooked through.
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Put remaining oil and maple syrup in a small bowl, season and whisk to combine. Remove galette from oven and brush with syrup mixture. Sprinkle with pistachios and chilli.
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For ginger cream, put sour cream, zest, juice and ginger in a small bowl. Season and whisk to combine.
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Cut galette into pieces and serve drizzled with ginger cream and garnished with micro herbs.
