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
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.
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.
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.
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.
For ginger cream, put sour cream, zest, juice and ginger in a small bowl. Season and whisk to combine.
Cut galette into pieces and serve drizzled with ginger cream and garnished with micro herbs.