Sweet Potato Beet and Goat Cheese Galette

Preheat oven to preheat for 400 degrees F (200 degrees C).

While the oven heats, add Gluten-Free All-Purpose Flour (155 g), Coconut Flour (4 Tbsp), Sea Salt (1/2 tsp), Dried Basil (1 tsp), Garlic Powder (1/4 tsp), and Onion Powder (1/4 tsp) to bowl of food processor. Pulse 4-5 quick pulses to blend ingredients.

Cube the Butter (240 mL) into 1 inch pieces.

Add pieces and pulse until you have a small crumbly texture. Gradually add in the Water (4 Tbsp) mixture comes together, do not over-blend.

Flour a clean dry surface, using Gluten-Free All-Purpose Flour (to taste) then turn the mixture out and use your hands to form a 2 inch round, flat form. Wrap the dough in plastic wrap and put in refrigerator for 20-30 minutes (or longer).

While the dough refrigerates, peel and thinly slice Sweet Potatoes (2) and Beet (1). Then slice Onions (4 Tbsp) and set aside.

After 30 minutes, roll the dough out on to your floured surface to create a thin (approx 1/8 inch-1/4 inch) 10 inch circle.

Layer the center of the dough with the sliced onions, then add a layer of sweet potatoes, then beets. Make sure to leave about 1 1/2 inch-2 inch border around the outside edge of the dough.

Sprinkle with Goat Cheese (3 2/3 Tbsp) and crushed Garlic (1 clove) then gather the edges of the dough, and fold them over the inner fillings.

Bake for about 40 minutes or until beets and sweet potatoes are soft and cooked through.

Let cool 5-10 minutes. Serve and enjoy!