Sweet Potato & Leek Paleo Galette (Grain Free + Gluten Free) | KSW Blog

Sweet Potato & Leek Paleo Galette

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!

What’s A Galette Anyways?

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.

Crust

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.

Filling

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!

Sweet potato, leek, and pesto in a paleo galette made with almond flour and arrowroot starch.

Sweet & Savoury

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:

Savoury

Tomatoes + red onions + pesto
Mushrooms + chicken + spinach
Potato + rosemary
Bell peppers + caramelized onions + thyme

Sweet

Peaches + Cashew Cream
Raspberry + Lemon
Apple + Maple Syrup + Cinnamon
Blueberry + Pecans + Nutmeg
Fig + Honey + Cardamom
Rhubarb + Strawberries + Hazelnut Butter

Whatever creation to whip up, make sure to take a picture and tag me on Instagram (@katiestewartwellness) so I can see it!

Print Recipe

Ingredients

For the Crust:

1 ½ cups almond flour
½ cup arrowroot starch
1 tbsp Italian seasoning
2 tsp honey or coconut sugar
½ tsp unrefined sea salt
1/3 cup cold coconut oil
1 egg whisked (sub flax egg for vegan – see Notes)
1 tsp apple cider vinegar
1 egg yolk whisked (omit for vegan option)

For the Filling:

1/3 cup Rosemary Cashew Cheese see Notes for store-bought option
1 cup sweet potato skin-on and thinly sliced
½ cup leeks thinly sliced
¼ cup dairy-free pesto
Drizzle of avocado oil
Sprinkle of unrefined sea salt

Instructions

Preheat:

Preheat your oven to 350°F and line a baking sheet with parchment paper.

Make the crust:

In a food processor (or bowl with a pastry blender), combine the almond flour, arrowroot starch, Italian seasoning, honey (or coconut sugar), sea salt, and cold ghee (or coconut oil). Pulse or blend until the mixture resembles coarse crumbs.
Add the whisked egg and apple cider vinegar. Continue to pulse (or mix with your hands) until a dough ball forms.
Transfer the dough to the lined baking sheet and flatten it into a large circle about ¼” thick using your hands.

Assemble the galette:

Spread the rosemary cashew cheese evenly over the dough, leaving a 1-inch border around the edges.
Layer the sweet potato slices evenly on top of the cheese, followed by a sprinkle of the sliced leeks.
Add dollops of pesto, then drizzle with olive oil and a light sprinkle of sea salt.
Fold the edges of the dough over the filling to form a rustic crust.
Brush the crust edges with the whisked egg yolk for a golden finish (skip this step for vegan version).

Bake:

Bake for 30–35 minutes or until the crust is golden brown and the veggies are tender.

Notes

Sweet Potato Tips: To ensure even cooking, slice sweet potatoes as thinly as possible (around 2 mm). A mandolin or food processor works best. If thicker, consider roasting them for a few minutes before assembling the galette.
Store-Bought Cashew Cheese: Thin it with a splash of water in a blender until it’s just thicker than a cream sauce—smooth enough to spread, but not runny.