Do you see that crust? That golden, crispy-edged crust? It's all thanks to Butternut Squash Flour from Anti-Grain Foods. If you're thinking, "Butternut Squash Flour? That's news to me!" you're not alone. I thought the same thing when a reader first sent me a link to a recipe using squash flour. I ordered some about as fast as I could, and have been tinkering ever since.
I'm usually not a crust person. Even when it comes to the thin crust versus thick crust pizza debate, my vote is always for thin crust. Toppings, on the other hand... pile them on! And keep piling, until the crust isn't even visible.
That was true 100% of the time until I made this galette.
Now, I'm considering taking this crust and baking it by itself to eat straight (Anyone else thinking crackers?). With fresh sage folded into the pastry dough, it bakes into an amazing buttery and crispy miracle. The macronutrient ratio of this flour makes it behave more similarly to grain flours than other paleo flours like Almond and Coconut. Plus, it's AIP-friendly!
And, since I know you are wondering, here's the answer to the big paleo crust question (Can you pick it up and eat it?): You bet!
Now, if you totally get carried away with the toppings and fill your galette to the brim, you might want a fork. As you can tell from the picture below, I'm still a toppings-focused girl. That mega pile of bacon and sautéed swiss chard made it hard to pick up a slice of this galette, but that was more a function of topping spill over than crust flop.
The topping spill over is totally worth it. Do you know what goes with butternut squash better than sage? Sage and bacon. Adding bacon to this recipe provides a rich centerpiece that pairs well with both the herbaceous flavor of sage and the nutty flavor of winter squash. It also makes this dish satisfying enough to serve as a meal, instead of just a side dish.
Serves: 2-3 | Total Time:
- 3/4 cup butternut flour
- 2 tablespoon arrowroot flour
- 2 tablespoon coconut flour
- 2 tablespoon coconut oil
- 1/4 cup canned coconut milk, full-fat
- 1/4 teaspoon salt
- 2 tablespoons minced sage
- A few cracks of black pepper
- 4 strips of bacon
- 1/2 white onion
- 1 bunch swiss chard
- 2 cloves garlic
- Salt & Pepper
- Optional: 2 tablespoons caramelized onions (AIP option) OR 1 tablespoon Dijon mustard OR 1/4 cup shredded cheese (Primal option)
- Preheat oven to 400°F.
- Prepare filling: Cut the bacon strips into 1-inch pieces and cook in a skillet until crispy. Once cooker, remove from pan and place on a plate to cool. Dump half of the bacon grease out of the pan, leave the other half to cook the chard.
- Prepare the chard and onion: remove the stems from the chard, and chop them into 1/2-inch pieces. Dice the onion and mince the garlic. Add them to the hot skillet, and sauté until the onions are translucent. Chop the chard into small, bite-sized pieces, and add it to the skillet. Cover for 2-3 minutes, until chard is limp and vibrant green. Stir everything, and then transfer to a mesh strainer. Allow the mixture to cool for a few minutes, and then use a wooden spoon to press water out of the mixture, through the strainer (discard the liquid).
- Make the crust: Sift together dry ingredients. Toss in minced sage, and add pepper. Mix to ensure even distribution. Using a pastry cutter or a fork, cut in the coconut oil. Mixture should become a bit clumpy, but should still feel quite dry. Once the coconut oil is incorporated, pour in the coconut milk. Use a spatula (or your hands) to fold the dough together. It will start out feeling too dry, but does eventually come together. If you are unable to form a ball of dough after a few minutes of working the mixture, add 1 additional teaspoon of coconut milk to the dough at a time. Roll dough into a ball.
- Place dough ball on a Sil-Pat or piece of parchment. Use a rolling pin to roll into a thin circle, about 1/4 inch thick. If the dough cracks while you roll it, use your fingers to repair it. Once the dough is rolled out, spread optional 1 tablespoon of mustard or sprinkle optional 1/4 cup of cheese in evenly in the center of the circle (leave about 3 inches of dough around the perimeter--this will be your crust). Sprinkle the bacon over top (I save a few pieces for garnish), and then pile the chard mixture over that.
- Fold the outside edge of the crust over. This crust is more delicate than traditional pastry crust, so work carefully. I actually use the parchment/Sil-Pat to help me do this--see image below.
- Place in center of oven and bake until crust is browning around the edges, about 20-25 minutes. Allow to cool 5 minutes before slicing and serving.