This scalloped sweet potato galette is an excellent vegetarian side dish for your feasting table. Serve thin slices drizzled with tahini butter and extra sesame seeds to finish.
| Created by | Spinneys |
| Cuisine | American |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 226 |
| Fat | 19.4g |
| Saturates | 7.8g |
| Protein | 5.3g |
| Carbs | 9.4g |
| Sugars | 1.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the galette, preheat the oven to 200°C, gas mark 6, and line a baking tray with baking paper.
Slice the sweet potatoes into rounds and spread on the baking tray.
Drizzle well with 2 tbsp olive oil and season well with the salt and pepper.
Place the garlic on a piece of aluminium foil, drizzle with 2 tsp olive oil and cover completely with the foil.
Place both the sweet potato and garlic in the oven and roast for 20-30 minutes or until tender.
Remove the sweet potato and garlic from the oven and allow to cool completely.
Into a medium-sized bowl, squeeze the garlic cloves out of their skins.
Add the oil from the foil to the garlic.
Use a blender or mash the cloves with a fork until it reaches a smooth consistency. Grate the Parmesan and stir it in. Set aside.
Preheat the oven to 200°C, gas mark 6.
Lightly flour a clean work surface and roll out the defrosted puff pastry to a 2½mm thickness. Cut off the edges of the pastry to form a rough circle and place on a lined baking tray.
Prick holes into the pastry using a fork and evenly spread the roasted garlic paste on the base of the pastry, leaving a 5cm border.
Arrange the sweet potatoes over the garlic paste and crimp the pastry border over the edges to form a circle.
Whisk the egg and brush the edges of the pastry with it and sprinkle 1 tbsp of sesame seeds over.
Place the galette in the oven for 20-25 minutes or until crisp and golden brown.
To make the tahini butter, in a small bowl, whisk together the butter, lime, tahini, soya sauce and sesame oil. Adjust the seasoning.
Serve the galette with a sprinkling of the remaining sesame seeds and the tahini butter.
