Sweet Potato & Sage Galette

1] Combine flour, paprika, salt, finely chopped sage

2] Add cubed cold butter & blitz in a food processor or pinch with your fingers to rub the butter into the mix, until the mixture resembles sand/breadcrumbs

3] Pour in cold milk, bring dough ball together with your hands

4] If its too crumbly, add a tiny splash more milk. If it’s too wet, add a dusting of flour. Use a floured surface if that helps

5] Shape into a large circle & wrap in parchment paper. Refrigerate for 1 hour minimum

6] Finely slice leeks, sautè in olive oil for 12-15 minutes until softened

7] Peel sweet potato & slice into thin rounds. Drizzle in olive oil & syrup. Sprinkle with cumin seeds & toss to coat evenly in a bowl

8] Remove dough from the fridge, roll out into a circle on your baking paper/sheet

9] Place cooled leeks into the centre, followed by grated cheese

10] Layer potatoes in a circle to cover the cheese, leaving a 2 inch border around the edges

11] Fold over the edges & brush with excess maple syrup marinade

12] Transfer to a baking tray, bake for 35-40 minutes at 180c until the potatoes are tender & pastry is golden

13] In the meantime, sizzle sliced chillis & garlic in olive oil until just crispy. Add half your chopped parsley, leave the remaining aside

14] Remove galette from oven, sprinkle with remaining parsley & drizzle with the oil

15] Slice into 4-6 pieces & enjoy!