Almond Pulp Galette with Tomatoes

Almond Pulp Galette with Tomatoes

4.6 17 ratings

Prep. 40 min

Total 1 h 50 min

12 slices

Ingredients

Dough

all-purpose flour
5 oz
leftover almond pulp from homemade almond milk (see Tip)
4 oz
salt
½ tsp
unsalted butter diced, frozen
2 ½ oz
large egg
1
ice water as needed
2 - 3 tbsp
lemon
1

Herbed Cheese Filling

goat cheese crumbled
6 oz
6 oz ricotta cheese, crumbled
extra virgin olive oil
1 oz
mixed dried herbs thyme, rosemary, chives
1 tbsp
garlic powder
½ tsp
salt to taste
½ tsp
ground black pepper to taste
⅛ tsp

Roasted Tomatoes

heirloom cherry tomatoes
16 oz
extra virgin olive oil plus extra to brush
1 tbsp
salt to taste
¼ tsp
ground black pepper to taste
⅛ tsp

Assembly

everything bagel seasoning (see Tip)
fresh basil leaves to garnish

Difficulty

easy

Nutrition per 1 slice

Sodium 348 mg

Protein 10 g

Energy 925 kJ / 221 kcal

Fat 14 g

Fibre 4 g

Saturated Fat 7 g

Carbohydrates 15 g

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