Butternut Squash & Leek Galette
For the Filling:
- 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 400ºF. 4. 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.
- 9.To make a rustic galette, fold the edges of the dough inwards.
- 10.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.
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