Do This

Crust

1. In a food processor, combine the almond and tapioca flours, salt, thyme, garlic granules/powder, red pepper and butter. Pulse until coarse.
2. Add 1 egg and pulse again until dough comes together.
3. Wrap dough in parchment and place in fridge for 1 hour (up to overnight).

Filling

1. In a large pan, over medium-low heat, melt butter. When butter starts to make a sizzling sound, add onions, salt, thyme and pepper. Stir, cover and cook until soft and tender, about 10-15 minutes. Stir occasionally.
2. When onions are cooked, remove from heat. Add butternut, cheese and stir; set aside.

Assemble Galette

1. Preheat oven to 375.
2. Roll out dough between parchment – you want it thick enough to hold the filling and fold up the sides.
3. Place filling in the middle, leaving 2 inches empty from the edge. If you’re worried that there’s too much filling, don’t use it all. Save as a side dish or eat with your morning eggs.
4. Gently, fold the sides up, using the parchment to help guide you and avoid cracking.
5. Take the remaining egg, add a splash of water and beat to make egg wash. Brush the outside dough with the egg wash and gently sprinkle with sea salt and black pepper.
6. Leave the galette on parchment and transfer to a baking sheet. Bake 35-40 minutes – the crust should be golden. Let cool 10-15 minutes and serve.