Description
Adapted from Jennifer's Way Kitchen by Jennifer Esposito
Ingredients
Units
Scale
Gluten-Free Piecrust:
- 3 cups gluten-free baking flour
- 1 1/2 teaspoons xanthan gum
- Pinch of salt
- 1/2 cup cold unsalted butter
- 3-4 tablespoons iced water
Filling:
- 2 tablespoons olive oil
- 3 shallots, thinly sliced
- 1 cup fresh peas
- 2 tablespoons Sage, chopped
- 2 teaspoons maple syrup
- 1 butternut squash, peeled, cut into 1/4-inch slices, then cut into thin squares
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
Instructions
- In a food processor, combine all ingredients for the GF pie crust. If the dough is still a little dry, add more iced water one tablespoon at a time until the dough comes together. Wrap in clingfilm and refrigerate while preparing the filling.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Coat a large cast iron skillet with olive oil over medium heat. Add the shallots, peas, sage, and maple syrup and stir to coat.
- Cook until the onions are caramelized then add the butternut squash, turmeric, and cinnamon. Cook until slightly tender, about 10 minutes. Remove the skillet from the heat and set aside.
- Roll out the chilled pie crust on a floured surface into a 12-inch circle, about ¼-inch thick.
- Spoon the filling onto the center of the dough, leaving a 2-inch border of bare crust. Fold the edges of the crust over the filling, leaving the filling in the center visible. Brush the edges with olive oil.
- Bake the galette for 35 minutes, until the edges are golden. Remove and let sit for 10 minutes. Serve warm.
- Galette can be stored in the refrigerator for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Dish
