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Almond Pulp Galette with Tomatoes

Almond Pulp Galette with Tomatoes
4.6 17 ratings
Prep. 40 min
Total 1 h 50 min
12 slices
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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
Calories 925 kJ / 221 kcal
Fat 14 g
Fibre 4 g
Saturated Fat 7 g
Carbohydrates 15 g

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