Sweet potato galettes with spinach salad
Lena from „Mein leckeres Leben“ has prepared a new recipe for you in time for Mother’s Day!
And this is how the galettes succeed:
Ingredients
For the dough:
- 250 g spelt flour
- 50 g fine rolled oats
- 120 g butter
- 3-4 tablespoons natural yogurt
- 2 tablespoons cold water
- ½ tsp salt
For the filling:
- 200 g cream cheese or ricotta
- 2 organic eggs
- 150 g Parmesan or mountain cheese
- 1 organic lemon, grated
- salt, ground pepper
For the topping:
- 2 slightly smaller sweet potatoes
- 1 red bell bell pepper
- 1 clove of garlic
- 1 tablespoon maple syrup
- 2-3 tablespoons olive oil
- salt, pepper from the mill
Also:
- 1 tablespoon milk
- 50 g Parmesan or mountain cheese
- 50 g almonds or hazelnuts
PREPARATION
- For the dough, knead flour with oat flakes, salt and butter in pieces to a crumbly dough (best with a food processor). Then add the yogurt and water and knead just until a smooth dough is formed. Cover the dough and chill for about 20 minutes.
- Peel the sweet potatoes and cut into thin slices. Cut bell bell pepper into small cubes or strips. Finely chop the garlic clove. Mix everything in a large bowl with olive oil, maple syrup, salt and pepper.
- For the filling, finely grate the cheese and mix it with cream cheese, eggs, lemon zest, salt and pepper.
- Divide the dough into 8 pieces and roll out each piece on a lightly floured work surface (about 12-15 cm in diameter) and place the dough circles on two baking sheets lined with baking paper. Spread each in the center with 2 tablespoons of the cream (leave 3-4 cm border all around). Spread the marinated sweet potatoes on top. Gently fold the edge over the filling.
- Brush the edges of the pastry with a little milk and top/sprinkle with grated cheese and almonds.
- Bake the galettes at 180°C hot air for about 25 minutes until golden brown.
- Serve lukewarm and with a fresh salad if desired.
A spinach salad with balsamic mustard dressing goes wonderfully with this. For this, mix 1 tsp Dijon mustard with 2 tsp honey, salt, pepper, 5 tbsp aceto balsamico and 5 tbsp extra virgin olive oil well or shake in a glass. Mix the fresh spinach with the dressing.