Cherry Tomato & Sweet Potato Galettes

1. Preheat the oven to 400ºF. Bake the sweet potatoes in their skins for 35-45 minutes until slightly soft but still firm in the middle. You can check this by inserting a knife into the center of the potato. Remove from the oven and let cool until easy to handle. Peel the sweet potatoes and slice into thin rounds.
2. On a lightly floured surface, roll the puff pastry to 1/16” thickness. Cut into 3 even rectangles and prick the entire pastry with a fork.
3. Line a small baking sheet with parchment paper and transfer the pastry rectangles to the tray. Be sure to leave at least 2 inches between each pastry and transfer to rest in the fridge for at least 30 minutes.
4. To assemble, remove pastry from the fridge and brush with egg.
5. Spread 2 tablespoons of sour cream on each pastry, leaving a 1/4-inch border. Arrange the sweet potato slices, cherry tomatoes, and goat cheese and top with chilies.
6. Bake for 20-25 minutes until pastry is cooked through and golden. While the pastry is cooking, you can combine the garlic, olive oil, parsley, and a touch of salt. As soon as the pastries come out of the oven, brush them with this mixture and season with pepper and salt.

*Recipe courtesy of DiCiocco Farms