Paleo Butternut Squash Mushroom Galette
A beautiful crisp crust filled with a savory vegetable filling, this galette is the most elegant of comfort foods!
Galettes are beautiful and delectable whether they are savory or sweet. They have a rustic but elegant style. This recipe has a wonderful combination of vegetables and herbs wrapped in a flaky crust. It's one of those meals that is simple but makes a statement! And they are lovely to eat any time of year.
How to Make a Paleo Butternut Squash Mushroom Galette
I won't get into every detail of the recipe here, but there are a few items to note. There are basically three elements to this recipe: the crust, the roasted butternut squash, and the mushroom onion filling.
Prepare Ahead
You can cut down the time spent on this recipe by preparing everything prior. Measure all the crust ingredients and have it ready to mix. Cut the butternut squash and sage, as well as the mushrooms, onions, garlic and thyme. Measure the oil and salt.
Once the ingredients are prepped, the rest is pretty simple. I typically start with cooking the mushroom onion mixture, as that will need to cook for 20-25 minutes until the mushrooms are soft and the water from the mushrooms has evaporated.
Once the mushroom filling is in the pan and has started cooking, combine the butternut squash with the oil, sage, and salt, and place that in the oven. That will also need to roast between 20-25 minutes.
While the vegetables are cooking, prepare the paleo pie dough. By the time the dough is made, rolled out, and has egg wash brushed on it, the vegetables should be finished. Remember to monitor the mushroom filling as it will require occasional stirring.
Assembling a Paleo Butternut Squash Mushroom Galette
Once everything is ready to assemble, start by spreading out the butternut squash over the dough. Leave about a 2" border around the the galette for folding. Then place the mushroom onion filling over the squash and spread it out.
Shaping the Galette
Finally, start folding over the edges of the galette. It's best to do this by handling the parchment paper, using your whole hand to gently fold over the parchment so the edge of the galette folds over. You want to keep the middle part uncovered, so the aim is to only fold the edges. Fold a section at a time, overlapping one section over another. You may have 6-8 folds by the time it is finished.
Due to the delicate crust and lack of gluten, the crust will likely break in parts. Do not worry as they can be mended, using a little water if needed. Mend any major cracks, particularly around the sides to keep any filling from spilling out. The galette will look homemade and rustic, but that's part of the charm!
When the galette is shaped, add egg wash to the crust and place in the oven for baking.
When the crust is baked and nicely browned, remove from the oven and let rest for about 5 minutes. Cut into 4 pieces and serve while still warm. If desired, garnish the middle with more herbs. Enjoy!
Storage
It's best to eat the galette the same day it is made. However it can be stored in the refrigerator for up to 2 days. When ready to eat leftovers, place the galette on a sheet pan and put in the oven for approximately 15 minutes at 350°F.
Paleo Butternut Squash Mushroom Galette
Equipment
- parchment paper
Ingredients
- 1 paleo almond flour pie crust
- 2 cups butternut squash, chopped in 1/2" pieces
- 3 tbsp olive oil, divided
- 1/2 tsp salt, divided
- 1 tbsp fresh sage
- 8 oz mushrooms, thinly sliced any type
- 2 cloves garlic, minced
- 1 red onion, thinly sliced
- 4-5 sprigs fresh thyme
- ground pepper
- egg wash one egg plus 1 tsp water whisked
Instructions
- Preheat the oven to 400°F.
- Gather and measure ingredients for galette crust. Chop the butternut squash into 1/2" pieces. Wash the mushrooms and thinly slice. Thinly slice the red onion. Mince the garlic. Chop the sage and remove leaves from thyme.
- Heat a medium sized skillet on the stove using medium heat. Add 2 tbsp of the olive oil. When oil is hot, add minced garlic and stir for about 20 seconds. Add the onions, mushrooms, 1/4 tsp of salt, and a little ground pepper. Cook for 20-25, minutes stirring occasionally. Once the water from the mushrooms has cooked out, add the fresh thyme.
- Place the butternut squash in a bowl and add the remaining 1 tbsp of olive oil, sage and remaining 1/4 tsp salt. Stir to coat. Place on a parchment lined sheet pan and roast in the oven for 20-25 minutes until soft.
- While monitoring and still occasionally stirring the mushrooms, make the galette dough. See link above for instructions on combining ingredients for the dough (you can eliminate the coconut sugar). Once the dough is made, roll it out between two pieces of parchment, creating a circle about 12" in diameter. Remove the top piece of parchment and discard. Slide the rolled out dough onto a flat sheet pan. Make the egg wash by whisking an egg with 1 tsp of water and brush onto the rolled out dough. (This helps prevent a soggy crust.) Keep the egg wash for brushing at the end.
- When the vegetables are finished cooking, remove the butternut squash from the oven and turn off the heat for the mushrooms and onion mix.
- Transfer the butternut squash onto the rolled out dough. Spread evenly throughout, keeping about a 2" border around the edges. Add the mushroom and onion mixture over the top of the squash and spread out.
- Fold over one section of the galette border. It's easiest to do this by placing your hand under a portion of the parchment paper and gently folding over. Leave the center uncovered. Continue folding over sections of the edges, slightly overlapping with the previous fold. Continue folding sections until the entire galette is shaped. Because the crust lacks gluten, it will likely break in places. Simply mend broken pieces with your fingers, using a little water if necessary. It is fine having some broken pieces on the top as the baked finished product will look elegantly rustic. Brush the dough with more of the egg wash.
- Place the galette in the oven (still at 400°F) and bake for about 22-26 minutes. The crust should be lightly browned. Remove from the oven and let rest for 5 minutes.
- Cut the galette into 4 pieces and serve while hot. Garnish with additional herbs if desired and add salt and pepper to taste.