If a galette could be a sleeping bag...

...I'd climb right in this one and snuggle down for the winter...What??

Oh hey guys! Anybody here in the mood for comfort food that doesn't add "comfort" to your waist? This rustic galette (emphasis on rustic) adheres to most paleo guidelines with the exception of some raw sheep's milk fontina and butter in the crust - although it would be equally delicious without cheese and you could sub ghee or coconut oil for the butter! It would be a great addition to a Thanksgiving table, but has also served for clients as an easy dinner or even breakfast alongside eggs and greens. Most importantly it's easy and the "rustic" part means it can look thrown together and it seems intentional (kinda like my hair most days).

Sure to impress the heck out of whoever you're spoiling, without any serious effort on your end. So what are you waiting for? Get outta here and get your galette on!



Caramelized Onion, Fennel & Apple Galette 


1 1/2 c almond meal

3 TBS organic/pastured butter, cut into cubes

2 TBS honey

1/4 tsp salt

1/8 tsp baking soda

Cold water (1-4 TBS)

1 egg, beaten


2 TBS olive oil

1 small bulb fennel, thinly sliced

1 small apple, thinly sliced

1 small onion, thinly sliced

2 ounces fontina cheese, shredded

1/2 tsp sea salt

1/8 tsp black pepper

1/8 tsp red pepper flakes

1 Rosemary sprig

1. Preheat oven to 350 degrees. Place both almond meal and cubed butter in the freezer for at least 30 minutes. 

2. Once chilled, combine almond meal and butter with honey, salt & baking soda. Cut the fat into the almond meal using a pastry cutter or in a food processor until it is evenly distributed, but still visible.

3. Add ice water one tablespoon at a time, until the dough begins to come together. Gather together with your hands and shape into a disk. Wrap in plastic wrap and chill in the fridge for 30 minutes.

4. While dough is chilling, heat olive oil in a large skillet over medium-low heat. Cut fennel, apple, and onion into small, thin slices and add to pan (If crowded, you may want to split them among two pans).

5. Allow the ingredients to sit in the pan as they begin to brown, stirring only occasionally as to allow for caramelization. Add remaining spices/herbs.

6. When the filling has caramelized, remove from heat and take out rosemary sprig before adding half of the fontina, stirring as it melts/evenly distributes.

7. Remove dough from fridge and roll out between two pieces of parchment/plastic wrap (if it gets sticky, lightly dust surface or dough with tapioca/arrowroot starch).

8. Roll dough to 1/8 inch thick and transfer to parchment-lined baking sheet. Spread filling in center of galette dough, leaving 1 ½ inch border around the edges. Sprinkle with the remaining fontina and then fold the edge over the filling (center will be open).

9. Brush the dough with beaten egg and bake for around 25 minutes or until crust is golden and cheese is melted.

Serves 6-8