فطيرة البطاطا الحلوة مع زبدة الطحينة

American

1. To make the galette, preheat the oven to 200°C, gas mark 6, and line a baking tray with baking paper.
2. Slice the sweet potatoes into rounds and spread on the baking tray.
3. Drizzle well with 2 tbsp olive oil and season well with the salt and pepper.
4. Place the garlic on a piece of aluminium foil, drizzle with 2 tsp olive oil and cover completely with the foil.
5. Place both the sweet potato and garlic in the oven and roast for 20-30 minutes or until tender.
6. Remove the sweet potato and garlic from the oven and allow to cool completely.
7. Into a medium-sized bowl, squeeze the garlic cloves out of their skins.
8. Add the oil from the foil to the garlic.
9. Use a blender or mash the cloves with a fork until it reaches a smooth consistency. Grate the Parmesan and stir it in. Set aside.
10. Preheat the oven to 200°C, gas mark 6.
11. Lightly flour a clean work surface and roll out the defrosted puff pastry to a 2½mm thickness. Cut off the edges of the pastry to form a rough circle and place on a lined baking tray.
12. Prick holes into the pastry using a fork and evenly spread the roasted garlic paste on the base of the pastry, leaving a 5cm border.
13. Arrange the sweet potatoes over the garlic paste and crimp the pastry border over the edges to form a circle.
14. Whisk the egg and brush the edges of the pastry with it and sprinkle 1 tbsp of sesame seeds over.
15. Place the galette in the oven for 20-25 minutes or until crisp and golden brown.
16. To make the tahini butter, in a small bowl, whisk together the butter, lime, tahini, soya sauce and sesame oil. Adjust the seasoning.
17. Serve the galette with a sprinkling of the remaining sesame seeds and the tahini butter.

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