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.