A single look at the cover of Yotam Ottolenghi and Sami Tamimi's Ottolenghi cookbook, and I knew there was one recipe I couldn't miss—the sweet potato galettes. I love sweet potatoes in general, so I admit it was an easy sell. Pair those garnet spuds with a blanket of sour cream, buttery puff pastry, and a few goat cheese crumbles, and I'm even more on board. But it was the final gremolata-like mixture brushed atop the finished galettes that ultimately sold me. Not only does the sauce add a pop of color, but it also brings fresh contrast to the richness of the pastry.
Why I picked this recipe: Just take a look at the book's cover. How could you not want to make this dish?
What worked: Because of the tang of the sour cream, bright bite of the gremolata topping, and saltiness of the cheese, these galettes tasted surprisingly light.
What didn't: It's really hard to spread sour cream on top of an egg-washed piece of puff pastry. It helps to get a super thin layer going, and then gradually add more. I also only needed around 2 sweet potatoes to fill the pastry.
Suggested tweaks: If you want galettes that are as deeply caramelized as the ones pictured, you'll need to bake them for at least five extra minutes. They're cooked through in 20-25 minutes, but they're barely more than golden brown at that point. You could use any small seed in place of the pumpkin, if you like.
About the author: Kate Williams is a freelance writer and personal chef living in Berkeley, CA. She is a contributor to The Oxford American, KQED's Bay Area Bites, and Berkeleyside NOSH. Follow her @KateHWiliams.