Devices & Accessories
Almond Pulp Galette with Tomatoes
Prep. 40 min
Total 1 h 50 min
12 slices
Ingredients
Dough
-
all-purpose flour140 g
-
almond pulp from homemade almond milk (see Tip)115 g
-
salt½ tsp
-
unsalted butter diced, frozen70 g
-
large egg1
-
ice cold water as needed2 - 3 tbsp
Herbed Cheese Filling
-
lemon½
-
170 g ricotta cheese, crumbledgoat's cheese crumbled170 g
-
extra virgin olive oil30 g
-
mixed herbs, dried thyme, rosemary, chives1 tbsp
-
garlic powder½ tsp
-
salt to taste½ tsp
-
ground black pepper to taste⅛ tsp
Roasted Tomatoes
-
cherry heirloom tomatoes450 g
-
extra virgin olive oil1 tbsp
-
salt to taste¼ tsp
-
black pepper, ground to taste⅛ tsp
Assembly
-
extra virgin olive oil to brush
-
everything bagel seasoning
-
fresh basil leaves to garnish
Difficulty
easy
Nutrition per 1 slice
Sodium
348 mg
Protein
10 g
Calories
925 kJ /
221 kcal
Fat
14 g
Fibre
4 g
Saturated Fat
7 g
Carbohydrates
15 g
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