Almond Pulp Galette with Tomatoes

Almond Pulp Galette with Tomatoes

4.5 6 ratings

Prep. 40 min

Total 1 h 50 min

12 slices

Ingredients

Dough

all-purpose flour
140 g
almond pulp from homemade almond milk (see Tip)
115 g
salt
½ tsp
unsalted butter diced, frozen
70 g
large egg
1
ice cold water as needed
2 - 3 tbsp

Herbed Cheese Filling

lemon
½
goat's cheese crumbled
170 g
170 g ricotta cheese, crumbled
extra virgin olive oil
30 g
mixed herbs, dried thyme, rosemary, chives
1 tbsp
garlic powder
½ tsp
salt to taste
½ tsp
ground black pepper to taste
⅛ tsp

Roasted Tomatoes

cherry heirloom tomatoes
450 g
extra virgin olive oil
1 tbsp
salt to taste
¼ tsp
black pepper, ground to taste
⅛ 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

Energy 925 kJ / 221 kcal

Fat 14 g

Fibre 4 g

Saturated Fat 7 g

Carbohydrates 15 g

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