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Sweet potato, mushroom and spinach galettes
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2 small sweet potatoes, peeled
1 red onion, cut into thin wedges
1 x ½ tsp honey
1 pinch chilli flakes
1 tbsp thyme leaves
2 tbsp olive oil
5 tbsp soured cream
215g sheet Cooks’ Ingredients frozen puff pastry, defrosted
1 egg, lightly beaten
150g chestnut mushrooms, quartered
70g goat’s cheese with rind, torn into small pieces
1. Preheat the oven to 200°C, gas mark 6. Cut the potatoes into 0.5cm slices and toss them in a bowl with the red onion, honey, chilli and half each of the thyme and olive oil; season. Arrange the vegetables on a baking sheet lined with baking parchment. Roast for 10-15 minutes until the potatoes are just tender.
2. Meanwhile, cook the spinach according to pack instructions. Strain, then squeeze out as much water as possible and put in a bowl. Stir in the soured cream and season.
3. Unroll the pastry sheet and cut it into 4 equal rectangles, then transfer to a baking sheet. Arrange the spinach on the pastry, leaving a 0.5cm border around the edge. Brush the border with the beaten egg.
4. Arrange the sweet potato and onion over the spinach and bake for 15 minutes. Remove from the oven and scatter with the mushrooms, cheese and remaining thyme. Drizzle over the remaining olive oil and bake for a further 15 minutes. Serve immediately.
Typical values per serving:
This recipe was first published in December 2011.