Autumn Galette
Crust: 1 cup blanched almond flour1 cup tapioca flour½ teaspoon sea salt½ cup unsalted butter (1 stick)1 large egg1 teaspoon honeyNote: do not freeze dough, but it can be kept, wrapped in wax paper for up to 5 days until ready to
Crust: 1 cup blanched almond flour1 cup tapioca flour½ teaspoon sea salt½ cup unsalted butter (1 stick)1 large egg1 teaspoon honeyNote: do not freeze dough, but it can be kept, wrapped in wax paper for up to 5 days until ready to