If my free time were an abundant resource, maybe I wouldn’t feel like I should be doing something productive all the time. I would never call myself a workaholic, but I definitely always feel like I should be working towards something.
I think this feeling comes from a place of scarcity. If I don’t work for myself in my free time, then I’m never going to make enough money to get ahead. If I don’t carve out time to write every day, then I’m never going to write a book. If I don’t exercise every day, I’m never going to get back in to those pants. If I don’t blog everyday, then readers will leave and never come back. The list goes on and on.
My inability to turn things off needed to stop. And then I lost my job.
Finding myself laid off for the first time in my adult life, I found a way to unwind in a way I didn’t even realize needed unwound. I went through fear and insecurity and was dragged out the other side by grace. I realize now that most of the things on my to-do list deserve little more than a big “so what?” if they don’t get done.
I used to struggle with sitting in an office, wearing clothes with buttons, and spending a defined amount of time on work every day. Now I do those things with the appreciation of getting up in the morning and having a reason to wash my face. The work I do is by no means going to save the world, but I like it, and it might make someone’s day a little easier.
With my new attitude, I spent an entire day watching television (Game of Thrones. Season 6. Still thinking about it.) over the long weekend, and not for one moment did I feel guilty or as though I should be doing something more productive.
Granted, I also thought about my plan to dedicate a day to television for at least a week in advance, basically gearing up to give myself permission to do nothing. I reasoned I was actually being productive by “batching” my tasks. Why spread my television watching out across 10 Sunday nights when I could just knock it out in one day?
Now that my television binge is out of the way, here I am with what seems to have become my obligatory once-a-month blog post. A sweet potato galette may call to mind more of an autumn dish, especially in this season of our summer abundance, but sweet potatoes actually remain in season all year. I like their savory applications, and it’s really hard for me to not like something baked atop puff pastry, so here we go.
I wildly adapted the instructions given in the original recipe. Instead of baking the sweet potatoes to almost done, letting them cool, and then slicing them to bake again atop the puff pastry, I sliced them from the get go and baked the whole thing at once. The result is a slightly al dente texture, but as long as you slice the potatoes thin (I used a mandoline), you should be fine.
Considering the measurements with a healthy dose of skepticism is also in your best interest. Depending on the size of your potatoes, you might need only one. Perhaps you prefer a thinner or thicker layer of sour cream. I would never argue against adding more goat cheese. As instructed, I brushed the puff pastry with a lightly beaten egg, but you can omit this step if you do not care about getting a dark crust. Most importantly, enjoy!
Sweet Potato Galette
- 1 sheet puff pastry
- 2 medium-size sweet potatoes
- 3 tablespoons olive oil, divided
- salt and black pepper
- red pepper flakes
- 1 egg, lightly beaten
- 1/3 cup sour cream
- 3 tablespoons goat cheese
- 1 clove garlic, minced
- 2 tablespoons fresh parsley, chopped
- Roll out the puff pastry to approximately a 9 x 13 rectangle. I suggest rolling out the pastry directly onto a lightly-floured piece of parchment paper or silicone baking mat layered on top of a baking sheet.
- Place the rolled out puff pastry street in the refrigerator to rest and chill for 30 minutes.
- Thinly slice the sweet potatoes and toss them with a tablespoon of olive oil and as much salt, black pepper, and red pepper flakes as you like.
- Remove the chilled puff pastry from the refrigerator and brush it with the lightly beaten egg.
- Spread the sour cream over the puff pastry crust, leaving 1/4-1/2 inch border.
- Layer the sweet potatoes over the sour cream and sprinkle the entire galette with the goat cheese.
- Bake at 400 degrees F for 20-25 minutes until the pastry is cooked through and the bottom and sides are golden brown.
- While the galette bakes, stir together the remaining 2 tablespoons of olive oil with the minced garlic clove and the fresh parsley. Brush this mixture over the galette immediately after it comes out of the oven.