Sweet Potato & Leek Paleo Galette (Grain Free + Gluten Free)
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.
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 later 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 + 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:
- Heirloom Tomatoes + Caramelized Onions + Fresh Basil
- Leek + Wild Mushroom + Oregano
- Asparagus + Garden Peas + Chives
- Caramelized Fennel + Apple + Rosemary
- Kale + Beet + Thyme
- Peaches + Raspberries + Ginger
- 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!
A savoury paleo galette with fall harvest veggies.
20 minPrep Time
35 minCook Time
55 minTotal Time
Yields 1 pie
- 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 ghee or coconut oil
- 1 egg, whisked (substitute flax egg for vegan option - see notes)
- 1 tsp apple cider vinegar
- 1 egg yolk, whisked (omit for vegan option)
- 1/3 cup Rosemary Cashew Cheese ( click here for recipe )
- 1 cup sweet potato, skin on and thinly sliced
- ½ cup leeks, thinly sliced
- ¼ cup dairy-free pesto
- Drizzle olive oil
- Sprinkle with unrefined sea salt
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- Add the almond flour, arrowroot starch, Italian seasoning, honey, sea salt, and ghee to the food processor. If you don’t have a food processor, mix together in a bowl with a pastry blender. Pulse or blend until well combined (the ghee should become tiny little balls).
- Add the whisked egg and apple cider vinegar. Pulse in the food pro or use your hands until a ball of dough forms.
- Flatten the dough onto the parchment paper. Use your hands to form into a large circle about ¼” thick.
- Gently spread the rosemary cashew cheese across the flatten dough leaving a 1” border for the crust.
- Evenly layer the sweet potatoes and sprinkle with the leeks.
- Drop dollops of pesto on top, drizzle with olive oil, and sprinkle with sea salt.
- Fold the edges over to create a crust.
- Brush the crust with the whisked egg yolk.
- Bake at 350°F for 30-35 minutes or until golden brown.
I used a food processor to get the sweet potatoes quite thin (about 2 mm) so they can cook through (a mandolin would work too). If you aren’t able to cut them that thin, consider roasting them beforehand. To make this vegan, substitute a flax egg for a chicken egg. To make a flax egg, mix one tablespoon ground flaxseeds with three tablespoons of water. Mix together, and let sit in your fridge for 15 minutes to set up and thicken. Add as directed for chicken egg.