Korean Paleo Galette

Paleo Crust Ingredients: (Can substitute for store-bought pie crust)

  • 2 cups almond flour
  • ¼ teaspoon of sea salt
  • 2 tablespoons coconut oil, melted
  • 1 egg
  • 1 sprig rosemary
  • 1 tablespoon fresh sage
  • 2 tablespoons thyme

Filling Ingredients:

  • ½ red onion, sliced
  • 2 cups zucchini, sliced
  • 1 cup mushrooms
  • 2 tablespoons rosemary and thyme, chopped
  • 2 cups bok choy
  • 1 egg, for egg wash

Sauce:

  • ½ cup tomato sauce
  • 1 tablespoon K-Mama sauce

Instructions:

  1. Add flour and salt to a food processor and pulse until a chunky dough is formed.
  2. Add coconut oil and egg, and mix until a ball forms.
  3. Place in the fridge for at least 1 hour while you prep the veggies.
  4. Place a large skillet over medium-high heat and add a tablespoon of coconut oil.
  5. Next, add in red onion and cook on medium-low until translucent and golden.
  6. Add squash, mushrooms, and spices. Cover and cook until veggies are tender.
  7. Add bok choy and saute for about 2 minutes, or until it cooks down in size.
  8. Preheat oven to 425 degrees.
  9. Remove the dough from the fridge and roll out on a lightly floured surface.
  10. Spread a thin layer of sauce over the dough.
  11. Add veggies.
  12. Fold in the edges of the galette so they are slightly overlapping.
  13. Crack egg into a small bowl and scramble.
  14. Spoon egg wash over the dough to help it turn a nice golden color while baking.
  15. Transfer to the oven and bake for 25-30 minutes.
  16. When it has turned a nice golden color, transfer to oven, slice, and enjoy!

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