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.