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Squash, Pear + Gorgonzola Galette {paleo}

Author: Tisha Riman | The Nourished Mind

Ingredients

For the crust

  • 11/2 cups almond flour
  • 1/2 cup tapioca starch
  • 1/4 tsp salt
  • 6 tbsp cold butter cubed
  • 1 egg cold
  • For the filling
  • 1/2 butternut squash peeled and cubed
  • 1 pear thinly sliced
  • 2 shallots quartered
  • 3 tbsp olive oil
  • 2 tsp fresh thyme chopped
  • 1/3 cup gorgonzola

Instructions

  • Place all crust ingredients, except the egg, into a food processor and blend. When it starts to come together, add the egg, and process until dough is mixed. Form dough into a ball, wrap in plastic wrap and store in the fridge for 1 hour.
  • Meanwhile, in a medium mix together all filling ingredients, except gorgonzola, together. Set aside.
  • Preheat oven to 375F and line a baking sheet with parchment paper. Roll out dough to about 1/4 inch thickness. Place on prepared baking sheet. Add filling onto dough, and fold edges of dough around filling.
  • Bake for 40 minutes at 375F. Remove from oven, and cover crust edges with aluminum foil to prevent burning, and add gorgonzola. Return to oven and bake for another 20 minutes.