The combination of flavors here is amazing! I needed a little bigger crust for this one as I had so much veggies mixture I couldn't fold up the edges into that galette shape. But it was amazing!
1 cup small cauliflower florets
1 c thinly sliced butternut squash (I cut mine in discs)
1 c fresh shitake mushrooms
4 sprigs fresh thyme (I often cheat and use dried herbs but trust me it's worth the fresh this time)
2 small onions thinly sliced
3/4 c your choice of flour ( I used almond)
1 1/2 Tbs tahini
Optional - 1/3 c feta
Bring small saucepan of water to a boil. Add squash, mushrooms, cauliflower and 2 sprig thyme, cover and return to boiling 5-7 min. Remove veggies but reserve water. In a separate pan add a bit of olive or avocado spray and add onions. Continue to stir and brown until caramelized. Add a bit of veggie stock as needed if they begin to stick.
Preheat oven to 400. Add onions to blanched veggies. Let cool 10-15 min. In medium bowl stir together flour and salt. Rub tahini into flour with a fork until it resembles course sand. Stir in 1/3-1/2 cup reserved cooking liquid to form dough. Cool 10 min.
Line baking sheet with parchment and roll out dough to 10-12 inch circle. Spread veggie mix in center of disk leaving 2 inch border. Fold dough up and around vegies to create a raised, pleated edge. I doesn't have to look pretty. Trust me it will taste amazing. Sprinkle with feta if using. Bake about 35 min until crust is golden and browned. Garnish with more thyme. Cut and serve. YUM!