Autumn Galette

The crust of this galette is Paleo and the toppings can be adjusted to be Paleo, as well.  Suit yourself and enjoy this delightful French pie that does equally well as an entrée or dessert, depending on your toppings.

 Crust:

1 cup blanched almond flour

1 cup tapioca flour

½ teaspoon sea salt

½ cup unsalted butter (1 stick)

1 large egg

1 teaspoon honey

Note:  do not freeze dough, but it can be kept, wrapped in wax paper for up to 5 days until ready to use.

 

Toppings:

Here’s the fun part. Once the galette crust is rolled out on parchment, you are ready to top with nearly anything that sounds good.  Don’t use soggy ingredients, as they will make the crust mushy.  So, when using most veggies, sauté or roast them first. You can make a galette savory or sweet and it works well for any meal of the day. It is a favorite at our house for a special brunch, served with a side salad. If you are using meat, you do not have to precook it.  The 40-45 minutes that the galette usually requires to cook is plenty of time to cook the meat on top.

Some of my favorite combinations are:

Caramelized onion, English cheddar and pear.

Spicy pork sausage, chard, roasted potato, sundried tomato, and egg (crack a raw egg or two on top before putting in the oven.  It will cook completely

Ham and Swiss cheese with truffle infused mustard and topped with fresh arugula (added at the end)

Plum or cherry jam, goat cheese and shaved dark chocolate topped with whipped coconut cream 

Fresh fruit such as thinly sliced pear, apple, or blueberries and raspberries.  (arrange fruit then sprinkle with cinnamon, coconut sugar, and a light squeeze of lemon.)

Directions:

Preheat the oven to 350 F.

Place the disc of chilled galette dough on a piece of parchment (that is the size of your baking pan). Roll the dough into a 12-14 inch circle with a tapioca flour-dusted rolling pin.  Slide the parchment with the dough onto the baking sheet.

Drizzle olive oil over the dough, then place your toppings on the galette leaving about 1 inch of crust at the edges, unadorned.  When all of your toppings are on the galette, gently fold just the outer edge of the crust onto the toppings making a small lip of crust around the perimeter of the galette.

Bake the galette for about 40 minutes until the crust is golden brown and the toppings are adequately cooked.

Let rest for a few minutes, slice with a pizza cutter or large knife and serve.


By Karen van Der Veer. ND

By Karen van Der Veer. ND

(Our blog isn't designed to provide specific medical advice or replace a medical professional. If you have any specific questions about your health, how to make changes responsibly, or would like to set up an appointment with our clinic, head to our Contact Us page and let us know)!

Michael Nelson