Veggie Galette with Paleo Crust


Sounds fancy, huh? The good news is, it only sounds + tastes fancy. A galette is basically a freeform pie. The crust is made in a similar fashion to pie crust, but you only need one round and almost zero skills. What’s even better news is that galettes are supposed to look rustic if you will, so if yours looks a little wonky or lopsided it will pass for intentionally imperfect and truly what’s better than the freedom to be imperfect?!


I had a bunch of veggies kicking around that I wasn’t sure what to do with but knew if I didn’t do something soon they’d be a heap of food waste in the compost and I’m not OK with that. I tossed around a few ideas but kept coming back to trying a galette. It’s been a long time since I’ve made one and I’ve never attempted a grain free version, so I thought what better time than now to try?! It’s a little bit pizza, a little bit pie, and a whole lotta delicious. My husband and I may or may not have polished off the whole thing ourselves in one sitting but since it was grain free, veggie packed, and low FODMAP friendly I didn’t feel so bad about that (and neither did my gut).


My favorite thing about this dish is that you can make it sweet or savory and use just about any ingredient you have available. It was important to me to move through the yellow squash, kale, and mushrooms first so that’s what I used in this recipe, but you can use anything you’d like from heirloom tomato, to butternut squash, to berries or apples.


Following low FODMAP closely/in the elimination phase? Below are examples of low FODMAP servings of some of my favorite veggies, including the veggies I used, to add to your galette.


Yellow Squash – low FODMAP at 1/2 cup serving


Kale – low FODMAP at 1 cup serving


Mushrooms – OYSTER mushrooms are low FODMAP at 2 cups


Ricotta Cheese – low FODMAP at 2 tbsp serving

I used ricotta cheese in this recipe because I tolerate it in small amounts. A low FODMAP serving is 2 tbsp so if you do tolerate lactose then it is an excellent addition. If you do not but would like to add cheese, I recommend goat cheese or vegan ricotta. You do not need to add cheese if you do not want. It certainly doesn’t break the dish, but I think it makes the dish!


Ingredients


For the Crust

1 1/2 cups almond flour


1/2 cup tapioca flour


6 tbsp butter, cold


1 egg


1/4 tsp salt


For the Filling

2 tbsp garlic infused olive oil


1/2 medium yellow squash (about 1 cup)


1 cup kale, chopped


1/2 cup oyster mushrooms


4-8 tbsp ricotta cheese


salt + pepper to taste


optional: red pepper flakes to taste

  1. Prepare your dough about 1 hour prior to cooking time

  2. Combine almond flour, tapioca flour, salt, and butter in a food processor with dough attachment.

  3. Pulse until combined, mixture will start to look like little pearls.

  4. Add in egg and continue to pulse until dough forms.

  5. Roll into a ball, wrap in cling wrap and chill for 1 hour.

  6. While dough chills pre-heat oven to 375. Sautee your kale + mushrooms in 1 tbsp of garlic infused olive oil until kale is wilted and mushrooms have softened.

  7. When dough is chilled, roll out on a parchment lined surface, dusting with additional flour to prevent sticking. Remember this is freeform so you don’t have to create a perfect circle!

  8. Drizzle garlic infused olive oil over crust + brush with pastry brush, or spread evenly around dough with the back of a spoon.

9. Line up squash in rows of three along the dough being careful to leave about 1/2″ – 1″ of dough edge to fold over when finished


Note: I’m using more than 1/2 cup of yellow squash due to my known personal tolerance for it so yours may not look quite as full until you add your additional veggies.


10. Add your sauteed kale + mushrooms over top of the squash and drizzle with additional garlic infused olive oil if desired.

11. Add a few dollops of ricotta or cheese of choice if using.

12. Finish off with salt, pepper, and red pepper flakes.

13. Fold the dough edge over the veggies. If dough starts to crumble, simply press back together on top of the veggies. It should look something like this when you’re done:



14. Bake at 375 for 45 mins to 1 hour or until crust is golden brown.

15. Cut like a pizza, but eat with a fork! This is more like a pie than a pizza and due to the lack of gluten can be flaky and difficult to pick up.





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