Apple & Butternut Squash Galette with Chai Buckwheat Crust and Coconut Caramel Drizzle (Gluten-Free)
Total Time
2 hrs 55 mins
Prep Time
2 hrs 20 mins
Cook Time
0 hrs 35 mins
Rating
4.8 out of 5 stars
(172)
Ingredients
1 galette
- Rustic Pie Crust:
- 1 cup buckwheat flour
- 1/2 cup almond flour
- 1/2 cup tapioca starch
- 4 tbs coconut sugar (+ 1 tbs for sprinkling)
- 1 chai tea bag
- 1/2 tsp sea salt
- 1/2 tsp ground cinnamon
- 1 egg, beaten + (1 egg and 1 tbs water for egg wash)
- 1/4 cup ice cold water
- 6 tbs butter, thinly sliced
- Butternut Squash & Apple Filling:
- 1 cup cubed butternut squash, cooked & mashed
- 2 tbs milk of choice (I used vanilla almond milk)
- 3 tbs coconut sugar
- 2 tbs butter, melted
- 1 tsp tapioca starch
- 1/4 tsp cloves
- 1/4 tsp sea salt
- 3 apples, peeled and diced
- 2 tbs coconut sugar
- 1 tsp lemon juice
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp sea salt
- 1 batch coconut caramel sauce (find recipe below)
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Preparation
Step 1
Start by preparing your rustic pie crust for refrigeration.
Step 2
To prepare your crust, in a large mixing bowl combine buckwheat, almond, and tapioca flours; coconut sugar, the contents of one chai tea bag, salt and cinnamon.
Step 3
Stir to combine.
Step 4
Stir in beaten egg.
Step 5
Gradually pour in ice cold water and mix until a dough begins to form.
Step 6
Cut in sliced butter until evenly distributed throughout dough (not melted and blended but evenly dispersed sliced of butter throughout).
Step 7
Form dough into a smooth ball, cover, and refrigerate for at least 2 hours.
Step 8
While your dough is chilling, you can prepare your galette filling.
Step 9
To prepare the butternut squash, mash cooked butternut squash with milk, sugar, butter, tapioca starch, cloves and sea salt. Set aside.
Step 10
To prepare apple filling, in a saucepan over medium heat combine peeled and diced apples, sugar, lemon juice, cinnamon, nutmeg, ginger and salt. Cover and cook over medium heat for 10-12 minutes or until apples are soft and beginning to caramelize.
Step 11
To make your galette, preheat oven to 400°F.
Step 12
Place a cast iron skillet, cake pan or cookie sheet in the oven to warm up as you prepare your galette.
Step 13
On a floured surface, place your rustic pie dough. Sprinkle liberally with flour (I use tapioca).
Step 14
Using a rolling pin (or your hands), roll/flatten dough out into large disc about 1/2″ thick.
Step 15
Remove warmed skillet, pan or sheet from the oven.
Step 16
Carefully and gently place your rustic pie crust onto your pre-heated pan of choice.
Step 17
Spoon your apple filling, followed by your butternut squash filling into the center of your dough disc.
Step 18
Using your fingers, gently fold the edges of your pie crust toward the center, slightly covering your filling, and working around the entire circumference of the dough until you have a round galette. Keep in mind that this need not be perfect, as this is a rustic pie.
Step 19
Combine 1 egg with 1 tablespoon of water, whisk until frothy. Using a pastry brush, brush the edges of your galette. Sprinkle with 1 tbs coconut sugar.
Step 20
Place your galette into the oven and bake for 35 minutes or until the pie is golden and the edges are beginning to brown.
Step 21
Let cool for at least 10 minutes before slicing.
Step 22
Drizzle with coconut caramel (recipe below) before serving.
Step 23
Enjoy!
Step 24
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Chef's notes
This rustic pie makes for the perfect autumn dessert!
If you’re on the fence about giving it a go, might I recommend that you do? You’ll thank me later.
