Go Back

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.