This. Is. Delicious.
If the aroma of the galette baking in the oven doesn’t make everyone in your house drool, the buttery crust totally will.
This savoury paleo galette is a warming dinner going into the colder months. I love having a slice with some soup for a hearty fall meal. Try it with my Easy Butternut Squash or Creamy Dairy-Free Tomato soup!
I like to think of a galette as a cross between a pie and a pizza. Technically, they’re rustic flat tarts made with a single crust of pastry or bread dough.
There’s really only parts to a galette: the crust and the filling.
Don’t be nervous about having to make a crust. It’s super easy and very rustic. I flatten it with my slightly wet hands to prevent sticking and then shape it with my fingers. When you fold the edges it, don’t worry if they break apart from the bottom. Just use your hands to mould it back together. The egg wash helps hold it all together by acting as a glue.
Usually, galettes have a wheat-based crust. Instead, I opted for almond flour and arrowroot starch. These two are grain-free making them a safe option for anyone on a paleo or gluten-free diet.
This is where you can get creative. There is no right or wrong filling for a galette (I shared some other tasty combinations below). If you choose to use a hearty vegetable (like a sweet potato), make sure to cut them very thin so they cook through.
I added in a delicious little layer of my Rosemary Cashew Cheese to make it super decadent. If you don’t have time to whip up the recipe this time, any store bought nut cheese will do!
Feel free to use the paleo galette crust recipe below and fill it with your favourite combinations — sweet or savoury. Need some inspiration? Try one of these:
Whatever creation to whip up, make sure to take a picture and tag me on Instagram (@katiestewartwellness) so I can see it!
A savoury paleo galette with fall harvest veggies.
20 minPrep Time
35 minCook Time
55 minTotal Time
Yields 1 pie
I used a food processor to get the sweet potatoes quite thin (about 2 mm) so they can cook through (a mandolin would work too). If you aren’t able to cut them that thin, consider roasting them beforehand. To make this vegan, substitute a flax egg for a chicken egg. To make a flax egg, mix one tablespoon ground flaxseeds with three tablespoons of water. Mix together, and let sit in your fridge for 15 minutes to set up and thicken. Add as directed for chicken egg.