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–+ servings

Sweet Potato & Feta Galette

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A delightful blend of creamy ricotta, earthy sweet potatoes, and tangy feta encased in crispy puff pastry, drizzled with sweet and spicy pistachio-hot honey.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 pieces
Course: Appetizer, Main Course
Cuisine: Mediterranean
Calories: 340
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 1 sheet puff pastry (250 g), thawed
  • 120 g ricotta cheese
  • 1 tbsp olive oil
  • to taste salt & pepper
  • 1 large sweet potato (approx. 250 g), peeled and thinly sliced
  • 100 g crumbled feta cheese
  • 1 tsp dried thyme
  • 1 egg (for egg wash)
  • 2 tbsp hot honey (or mix 2 tbsp honey + 1⁄2 tsp chili flakes)
  • 40 g pistachios, roughly chopped
  • Flaky sea salt (optional)

Method
 

Preparation
  1. Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
  2. Roll out the puff pastry onto the tray. Spread the ricotta evenly over the center, leaving a 4 cm border around the edges. Season the ricotta with salt and pepper.
  3. Arrange the sweet potato slices in overlapping circles on top of the ricotta. Then sprinkle dried thyme and crumbled feta cheese over the sweet potato.
  4. Fold the edges of the pastry inward to create a rustic border. Brush the exposed pastry with egg wash to give it a golden color when baked.
Baking
  1. Bake the galette in the preheated oven for 35–40 minutes until the pastry is golden and the sweet potatoes are tender.
  2. Once baked, remove from the oven and let it cool for about 5 minutes. Drizzle generously with hot honey and scatter the chopped pistachios over the top.
  3. If desired, sprinkle flaky sea salt before slicing and serving warm or at room temperature.

Nutrition

Serving: 1gCalories: 340kcalCarbohydrates: 32gProtein: 7gFat: 20gSaturated Fat: 5gSodium: 300mgFiber: 3gSugar: 5g

Notes

This galette can be served warm or at room temperature, and pairs well with fresh salad or roasted vegetables. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in an oven at 180°C (350°F).
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