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Sweet Potato Galettes From 'Ottolenghi'

[Photograph: Richard Learoyd

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.

Reprinted with permission from Ottolenghi: The Cookbook by Yotam Ottolenghi and Sami Tamimi. Copyright 2013. Published by Ten Speed Press, a division of Random House. All rights reserved. Available wherever books are sold.

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