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Improved Galette Dough:

1¼ Cup – Otto’s Natural Cassava Flour

½ Cup – Organic Gemini’s TigerNut Flour

½ Cup – Gold Nugget Ghee (Chilled and cubed small)

1 – Pasture Raise Egg

2 Tbsp – Maple Sugar

3 Tbsp – Ice Water

½ Tsp – Garlic Powder

1 Tsp – Dried Parsley Flakes

1 Tsp – Dried Tarragon Leaves (Crushed)



1 Cup – Shredded Chicken

1 Stalk – Leek (Julienned)

1 – Small Yellow Onion (Sliced Thin)

4 – Shallots (Sliced Thin)

5 – Cloves of Garlic (Minced)

¼ Cup – Rainbow Carrots (Coined Thin)

5 – Fresh Mushrooms (Sliced Thin)

1 Tsp – Fresh Thyme Leaves

1 Tsp – Fresh Sage (Minced)

2 Tbsp – Dry White Wine

¼ Cup – Grass-Fed Parmesan Cheese (Optional)

½ Cup – Kite Hill Almond Ricotta

¼ Tsp – Ground White Pepper

To Taste – Salt and Fresh Ground Pepper

Kasandrinos Extra Virgin Olive Oil – For Cooking


1.) To make the dough for Paleo Rustic Chicken and Leeks Galette, put all of the dough ingredients in a food processor with the exception of ¼ Cup of Cassava Flour. Pulse ingredients together until the butter has been incorporated. 5-10 short pulses. Now add the rest of the flour and pulse until ball forms. Roll into a disk, wrap in plastic wrap and refrigerate for half and hour to an hour.

2.) While the dough is refrigerating, in a skillet over medium heat, drizzle 2 tbsp of olive oil, toss in garlic, onions and shallots. Cook until slightly golden brown. Next, add mushrooms, and carrots and leeks. Cook until soft. Add thyme, sage, spices and chicken.

3.) Cook for another minute, remove from heat and put in a mixing bowl and cover. Preheat your oven to 400°F. Remove the dough from the fridge and roll it out in a circular format over plastic wrap. The plastic wrap makes it easy for the dough to be transferred to a cookie sheet. Roll it to about 1/8 inches thick.

4.) Transfer the dough to a greased cookie sheet. Toss the filling with parmesan cheese if you choose and spread an even layer on the dough. Leave a 3 inch border without filling to fold over. Gently fold the edges over. If you like a golden crust, brush it with an egg wash (1 egg whisked with 3 tsp of water). Bake the Paleo Rustic Chicken and Leeks Galette for 30-40 minutes.

3.) Once the crust is golden brown, remove it from the oven. Let it cool for 5 minutes. To serve the Paleo Rustic Chicken and Leeks Galette, top it with a generous amount of almond ricotta. This gives the galette a change in texture, temperature and moisture. There you have it!


Recipe by Between Two Forks