Acorn Squash Galette with Caramelized Onions and Thyme

• Vegetarian
• Gluten free

• Produce

  • 1 Acorn squash (about 2/3 lb, small
  • 1/2 cup Onions
  • 1 tbsp Thyme, fresh leaves
  • 2 tbsp Thyme, fresh loosely packed leaves

• Refrigerated

  • 1 Egg, large
  • 1 Egg white (about 2 tablespoons, large

• Baking & Spices

  • 1 1/2 cups Almond flour
  • 1/4 tsp Black pepper, freshly ground
  • 3/8 cup Coconut flour
  • 1 Pinch Salt
  • 1/4 tsp Sea salt, fine

• Dairy

  • 1/4 cup Butter
  • 1 tbsp Milk
  • 2 tbsp Water or milk

Found on acleanbake.com

Description

Directions

• Preheat the oven to 350F. Get out a baking sheet that is large enough to hold a piece of parchment, and set aside.
• Make the filling: In a large mixing bowl, gently fold together all of the filling ingredients until thoroughly combined. Set aside while you make the crust dough.
• Make the crust: In the bowl of a food processor fitted with the s blade, pulse the almond flour, coconut flour, thyme, salt and pepper together several times to combine. Add the butter (or coconut oil), and pulse several times until the butter pieces (if using) are the size of small peas. While the machine is on, pour in the milk and egg white and continue to process until the dough comes together in a large ball or mass.
• Scrape down the sides of the food processor bowl to make sure all of the dough is incorporated, and then turn out the dough ball onto a large sheet of parchment paper.
• Top with another sheet of parchment, and roll into a disc about 1/4 thick. Make sure the disc fits within the width of parchment and the parchment fits on your baking sheet. If you need to make the dough disc a little thicker to make sure it fits, do so.
• Grasp the parchment firmly on both sides and, applying enough tension to keep the parchment paper as flat as possible, transfer the dough disc (with the parchment) onto the waiting baking sheet.
• Add the filling to the center of the crust, leaving about 2 empty.
• Pick up one corner of the parchment and use it to fold the empty dough over the peaches. Then rotate a few inches and do the same again, folding the crust over the peaches (overlapping the first fold slightly). Continue to repeat this motion until the entire filling has been encased in the extra border of dough.
• Make the egg wash by whisking together the egg and milk. Brush the top and side of the galette dough (all exposed dough, NOT the filling), with egg wash.
• Bake for 30-40 minutes until the crust is firm and golden.
• Allow to cool on the baking sheet for at least 10 minutes before serving.