Divine! This Caramelized Onion & Butternut Squash Galette is swoon-worthy and so adaptable to a variety of savory fillings. Make a few and keep them in your freezer – you’ll be happy you did.
Caramelized Onion & Butternut Squash Galette
GLUTEN, GRAIN & SOY FREE, PALEO FRIENDLY
VEGAN & DAIRY FREE WHEN MADE WITH COCONUT OIL & VEGAN CHEESE
1½ cups almond flour
½ cup tapioca flour
½ teaspoon sea salt
½ teaspoon thyme
¼ teaspoon garlic granules/powder
¼ teaspoon red pepper flakes
6 tablespoons cold butter chopped
1 medium-large butternut squash, peeled, cubed small, roasted
3 tablespoons butter
2 large onions, halved, sliced thin
1½ teaspoons salt
1 teaspoon thyme
½ teaspoon red pepper flakes
½ cup shredded cheese (we use raw swiss or cheddar)
- In a food processor, combine the almond and tapioca flours, salt, thyme, garlic granules/powder, red pepper and butter. Pulse until coarse.
- Add 1 egg and pulse again until dough comes together.
- Wrap dough in parchment and place in fridge for 1 hour (up to overnight).
- 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.
- When onions are cooked, remove from heat. Add butternut, cheese and stir; set aside.
- Preheat oven to 375.
- Roll out dough between parchment – you want it thick enough to hold the filling and fold up the sides.
- 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.
- Gently, fold the sides up, using the parchment to help guide you and avoid cracking.
- 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.
- 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.
Quick Tip: You can easily change out fillings and the galette freezes well. It was a big hit at a get together – everyone who tried it was in love (g-free and not).
Recipe inspired by Bakerita.
I tried this recipe and the output is outstandingly yummy!
Thank you for the recipe
Thank you – and I totally agree! But what I really love are the endless veggie possibilities… You could replace the butternut squash with any squash (winter or summer) or potatoes.