Squash, Apple and Fennel Galette
One for your cast iron skillet. Gluten-free. Adapted from McKel Hill.
45g rice flour
45g quinoa flour
100g coconut oil, chilled
90ml ice water
¼ teaspoon sea salt
Squash (300g), sliced thinly
1 large green apple, sliced thinly
1 fennel bulb, sliced thinly
2 tbsp olive oil
1tsp dried sage, ¼tsp nutmeg
1 tbsp fresh rosemary
1 tsp salt, ½ tsp black pepper
Preheat oven to 400 degrees F.
For Crust: Form coconut oil into small balls and set aside with ice water. In large bowl combine flours. Start working in oil, adding water by the tbsp. Work crumbly dough with hands to bring it together. Chill 5-10 min but no longer as coconut oil hardens quickly!
Dust surface, hands and rolling pin and roll out carefully. Dough is delicate squeeze it back together if it tears. Place in bottom of large oiled cast iron skillet or similar, allowing 1-2” to hang over the sides.
For Filling: Combine squash, apple and fennel in a bowl with oil and seasonings. Arrange on top of crust, alternating each later or mixed together until crust is full. Fold extra crust over the top. Drizzle galette with additional olive oil and sea salt. Bake 40min at 200C or until golden brown.