Butternut Squash & Leek Galette

Butternut Squash & Leek Galette

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 2


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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