It’s a quiet morning today. There’s a chill in the air, as I sit here wrapped in a blanket, sipping on hot coffee. And I just love it. It just feels cozy. It feels like a great day to read a book, stay in pyjamas and do some baking–so that’s exactly what I’m going to do.
These last few weeks have been non-stop movement for me: lots of meet ups and events. And it’s been wonderful. But now, the little hermit inside me wants to recharge. To do nothing. To find some quiet and stillness in my life. To stay in, and get cozy.
If you’re feeling like that too, and looking for a cozy breakfast food–something warm and hearty–I think you’ll really love this Squash, Pear + Gorgonzola Galette. I mean, just look at how pretty it is! Rustic galettes never stop looking beautiful to me.
It’s incredibly flavourful–thanks to the thyme, cheese and shallots–and makes great use of some of the seasonal produce I have hanging around. It’s also just a great option for when you’re feeling a savoury breakfast, but you are so not feeling eggs. Does anyone else get like that? I could eat eggs everyday for a month, and then, just like that, I’m over it, and I can’t touch them again for weeks.
But if you are into eggs right now, and looking for other ways to eat up squash, then check out these Squash, Feta + Arugula Mini Frittatas!
My plan for this weekend is to do a whole bunch of meal prepping, so that during the week I really don’t have to think about what I’m eating for breakfast, lunch and dinner. And this recipe is so stellar for that. It still tastes just as great on day 3 (if you can’t get it to last that long) as it does on day 1.
Other things I’m planning to make this weekend include a lentil chilli, an apple crisp (why do I have so many apples?!) and chorizo + apple stuffed acorn squash. If I don’t prep before hand, my week ends up a lot like this week, with me eating leftover Thai food four days in a row. Four days, guys. Of leftover leftovers. Not fun.
Also, back to the galette for a moment: there’s the crust. Oh yum, this crust. I mean it. It tastes just like a pie crust, only it’s grain-free. No dry, chalky texture. No reminiscing of the glory (gluten) days. This pie crust delivers. Yay for gluten-free things that don’t taste gluten-free!
Alright, I’m off to walk the dog, because she’s looking at me with these big, sad eyes and guilt tripping me to step away from the computer.
If you’re looking for other galette recipes, check out this Sweet Cherry Galette.
And if you’re looking for other autumn-y, warm breakfast options, you should try this recipe for Chai Spiced Oatmeal + Cranberry Chia Jam. Or, you should go ahead and download the Autumn Detox Ebook on the top right hand side of this page to get a whole bunch of fabulously nourishing recipes! Just sayin.
Enjoy your relaxing (or very busy) weekend, lovely humans!
Table of Contents
Squash, Pear + Gorgonzola Galette {paleo}
Ingredients
For the crust
- 11/2 cups almond flour
- 1/2 cup tapioca starch
- 1/4 tsp salt
- 6 tbsp cold butter cubed
- 1 egg cold
- For the filling
- 1/2 butternut squash peeled and cubed
- 1 pear thinly sliced
- 2 shallots quartered
- 3 tbsp olive oil
- 2 tsp fresh thyme chopped
- 1/3 cup gorgonzola
Instructions
- Place all crust ingredients, except the egg, into a food processor and blend. When it starts to come together, add the egg, and process until dough is mixed. Form dough into a ball, wrap in plastic wrap and store in the fridge for 1 hour.
- Meanwhile, in a medium mix together all filling ingredients, except gorgonzola, together. Set aside.
- Preheat oven to 375F and line a baking sheet with parchment paper. Roll out dough to about 1/4 inch thickness. Place on prepared baking sheet. Add filling onto dough, and fold edges of dough around filling.
- Bake for 40 minutes at 375F. Remove from oven, and cover crust edges with aluminum foil to prevent burning, and add gorgonzola. Return to oven and bake for another 20 minutes.
Leave a Comment