Sweet potato and stilton galette

1. Preheat the oven to 200˚C, gas mark 6. Prick the sweet potatoes; bake on a baking tray for 35-40 minutes, until softened but still firm in the middle. Meanwhile, make the pastry (using the method below).

2. While the pastry is chilling, reduce the oven to 180˚C, gas mark 4, and preheat a flat baking sheet. When cool enough to handle, peel the sweet potatoes and cut into 0.5cm slices. Roll out the pastry on parchment to 0.3cm thick. Spread the crème fraîche over it, leaving a 4cm border. Arrange the sweet potato slices on top, slightly overlapping, keeping the border clear. Season, crumble over the stilton and sprinkle with the pumpkin seeds and chilli. Bring the pastry up around the filling and brush the exposed pastry with the beaten egg. Slide the galette, on its parchment, onto the hot baking sheet and bake for 35-45 minutes.

3. In a bowl, mix the oil, garlic, parsley and a pinch of salt. Brush this on the galette when it’s cooked, then leave to cool on a wire rack. Serve warm or cool, with a green salad, if liked. 

SHORTCRUST PASTRY

1. Put 225g plain flour in a food processor with ½ tsp fine sea salt and 110g chilled, cubed unsalted butter. Pulse until it resembles breadcrumbs (it’s important not to overwork the dough, so pulse in short, sharp bursts).

2. Add 3-5 tbsp ice-cold water, still pulsing, until it starts to come together into a ball. Tip out, bring together with your hands and briefly knead until it’s smooth and firm (again, be careful not to overwork it)

3. Shape into a flat disc, wrap in cling film and chill in the fridge for 20 minutes. This relaxes the gluten in the flour and prevents it from shrinking during cooking.