This rustic Galette is sure to please! It is a meatless main course, and is nice paired with a salad on the side. Delicata Squash are smaller than other winter squash and are tender with orange flesh. Four ounces of Delicata Squash has 3 grams of fiber and 2 grams of protein, in addition to vitamins A and C. I used two medium Delicata in the Galette. You can also substitute butternut squash for the Delicata if you can’t find it. I love the ease of making the rustic crust (no perfectionism here!) and it is fun to hear the oooo’s and aaaaa’s when you pull it from the oven! The sun dried tomatoes add delicious concentrated flavor, and the scallions and black olives add a finishing gourmet touch!
Delicata Sun Dried Tomato Galette
Directions: Preheat your oven 375º degrees.
Ingredients for the Crust:
2 1/4 Cups Superfine Almond Flour
2 Tablespoons Extra Virgin Olive Oil
1/2 Teaspoon Himalayan Pink or Sea Salt
1/4 Teaspoon Black Pepper
Mix the crust ingredients in a large bowl until it holds together. Place the crust ball onto a parchment lined baking sheet and pat out with your fingers into approximately a twelve inch round, like you would a pizza dough.
Ingredients for the Filling:
4 Cups of Peeled and Cubed Delicata Squash
3 Sun Dried Tomatoes, Soaked in Hot Water for 1 hour to soften
1/2 Cup of Pitted Black Olives
1 Tablespoon plus 2 Teaspoons Extra Virgin Olive Oil
3 Green Scallions, sliced, green parts only
1 Teaspoon Italian Seasoning
1/4 Teaspoon Himalayan Pink Salt or Sea Salt
1 Teaspoon Black Pepper
For the filling, place your peeled and cubed squash onto a parchment lined, rimmed baking pan and toss with 1 Tablespoon of Olive Oil, the Italian Seasoning, Salt and Pepper. Roast in the oven in a single layer for 20 minutes, stirring once. Remove from the oven and cool slightly. Drain the soaking water off your sun dried tomatoes and finely chop. Mound your squash into the center of the patted out galette crust and spread to within an inch and a half of the edges of the crust. Sprinkle with the sun dried tomatoes and olives. Gently fold the crust edges up and around the filling pressing a bit to keep it in place, a spatula can help here. Drizzle the filling with two teaspoons of olive oil. Bake for 20 – 25 minutes in the oven. Remove and sprinkle with green scallions. Serve and enjoy!