This Paleo Butternut Squash and Leek Galette is filling and nutritious, and it’s exclusively made with grain-free ingredients!
Apart from pumpkin, butternut squash is one of my favorite squashes. I love using it to make soup or puree. And lately, I’ve been using it in galettes like this one.
A galette simply refers to a free-form tart, so it doesn’t have to look perfect. This galette is unbelievably simple to bring together, and it’s rustically beautiful.
For the filling, the cubed butternut squash and leek go amazingly well together—in terms of both color and flavor. I started off by sautéing the butternut squash and chopped leek in a skillet. Then I added a generous portion of minced garlic to intensify the flavor.
As for the crust, I combined almond meal, tapioca starch, unsweetened shredded coconut, salt, melted coconut oil, cold water, and egg in a large bowl. Next I mixed the ingredients until a dough formed. I then rolled the dough out to ¼” thickness, placed the filling in the middle, gently folded in the sides of the crust, and baked it.
You can make this galette for a simple lunch or dinner. And if you prefer, you can always experiment with the filling ingredients to match your tastes. For an extra savory touch, try adding sliced yellow onions!
Butternut Squash and Leek Galette Recipe
For the filling:
- 2 T coconut oil
- 2 cups butternut squash, cubed
- 1 cup leeks, chopped
- 4 garlic cloves, minced
- 1 t salt
For the crust:
- 1 cup almond meal
- ½ cup tapioca starch
- 4 T unsweetened shredded coconut
- 1 t salt
- 3 T coconut oil, melted
- 2 T cold water
- 1 egg, whisked
- Heat up the coconut oil in a large skillet. Add the diced butternut squash and leeks. Sauté the vegetables until butternut squash is tender.
- Add in minced garlic, and stir for 30 seconds or until fragrant. Then remove skillet from heat. Set aside.
- Preheat oven to 400°F.
- Combine almond meal, tapioca starch, shredded coconut, and salt in a large bowl. Mix well.
- Add in melted coconut oil, water, and egg. Mix to combine.
- Flour your hands with tapioca starch, then shape the dough into a ball.
- Sprinkle a piece of parchment paper or a silpat with tapioca starch, and place dough on top. Using a tapioca starch-covered rolling pin, roll the dough out into a ¼” thick circle.
- Place the butternut squash filling in the middle of the dough. Spread it out, leaving 2” of space between the filling and the edges of the dough.
- To make a rustic galette, fold the edges of the dough inwards.
- Together with the parchment paper, transfer the dough onto a baking tray. Bake for 20 to 25 mins until the edges of the dough are golden brown.
- Serve immediately.
- Remember, a galette doesn’t have to look perfect. If the edges break when folding, simply use wet fingers to press the dough together again. In fact, the more rustic the galette, the better.
- The recipe serves two, but you can double or triple it to feed larger crowds.
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