Slightly sweet and creamy butternut squash, tart apples and fragrant fennel are wrapped into a rustic gluten-free and vegan galette, sprinkled with fresh rosemary, drizzled with extra-virgin olive oil and baked to perfection. Simply garnish with fresh sage, black pepper and sea salt or add a soft-cooked egg on top and serve with a nice green salad.
- ½ cup brown rice flour
- ½ cup quinoa flour
- ¼ cup cornstarch
- 8 tablespoons coconut oil, chilled
- 6 tablespoons ice water
- ¼ teaspoon sea salt
- 1 half large butternut squash, prepared below
- 1 large green apple, sliced thinly
- 1 fennel bulb, sliced thinly
- 2 tablespoons olive oil
- 1 teaspoon dried sage
- 1 tablespoon fresh rosemary
- 1 teaspoon sea salt
- ¼ teaspoon freshly ground nutmeg
- ¼-½ teaspoon fresh ground black pepper
- Preheat oven to 400° F. In a large mixing bowl combine all flours.
- Set the water and coconut oil aside. Using your hands, create small balls or chunks of the chilled coconut oil, you’ll be working this into the flour and gradually adding in the ice cold water 1 tablespoon at a time. At this point, the dough will look very crumbly. Work your hands into the dough bringing it together- use a pastry scraper to help get the dough off the countertop. Chill for 5-10 minutes in the refrigerator, no longer as coconut oil hardens very quickly and you still want the dough to be pliable.
- Add a dusting of flour (brown rice or any kind) to a clean countertop, your hands, the rolling pin and spread the dough out and using a rolling pin. If the dough tears (which it will, it’s very delicate), simply squeeze it back together, remember this dough is delicate.
- Place the rolled dough round into the bottom of a well greased (with coconut oil) cast iron skillet, making sure to leave about 1-2 inches of the crust- enough to reach up the sides of the pan, you have the option to fold over the side crust or leave it as on the sides. The cast iron will serve as the serving dish. Set aside.
- Peel the butternut squash, cut in half, and remove the seeds inside. Slice the squash in half again, so you’re left with 4 large pieces, then thinly slice each quarter. Slice the green apple and fennel. In a large mixing bowl gently combine all sliced filling ingredients with olive oil and seasonings.
- Arrange the sliced butternut squash, sliced apple, and sliced fennel bulbs alternating each layer or simply mix it all together very rustic looking. Repeat until the entire crust is full. Next gently fold the edges of the crust on top of the sliced filling. Drizzle entire galette with additional olive oil and sea salt.
- Bake for 40 minutes or until crust is golden brown.
Recipe credit: Nutrition Stripped