I made the loveliest of savory galettes last night as a side dish for dinner using my almond flour pastry dough. I used portobello mushrooms, lovely purslane, shallots & garlic, truffle goat cheese & pine nuts. I mean who says that keto has to be boring! I felt like I was having a gourmet meal.
Here is the link to the pastry dough recipe. I love it because it cooks firm the way that a pie crust should.
Almond Flour Pastry Dough
Ingredients:
1 package of sliced portobello mushrooms
1 bunch of purslane
1 chopped shallot
2 cloves of garlic
1 small package of goat cheese (I found truffled goat cheese at the market)
1/4 cup toasted pine nuts
Drizzle of extra virgin olive oil
Salt & pepper to taste
2 tbsp chopped parsley
1 sprig of rosemary
1 tbsp butter
1 tsp sesame seeds for the crust
Directions:
Start by making your pie crust/pastry dough for the galette. Please follow the link to the recipe & directions on how to make this. It is super easy!
Almond Flour Pastry Dough
You will be putting the pastry dough in the refrigerator so that you can handle it while it is cold. I have made this a day or two in advance.
In a tablespoon of butter, soften your shallots & garlic of low with a pinch of salt. The salt will allow them to sweat & release their moisture. Add in the sliced portobello mushrooms & a drizzle of olive oil. Salt & pepper. Cover the pan. This will allow condensation & soften the mushrooms. Meanwhile, chop your purslane, parsley & rosemary. When your mushrooms have softened, add in the herbs you just chopped. Stir them in, turn off the heat and cover for a few minutes. Allow them to wilt a little. You don’t want to over cook them because they will be going into the oven.
You will notice that a lot of moisture has been released. You want to strain all of that excess fluid because you don’t want a watery galette. I just let it sit in a strainer for a few minutes over a bowl.
Now you can roll out your pastry dough between two sheets of parchment.
Drizzle a little bit of olive oil right in the center. sprinkle a little bit of the goat cheese around in the middle. Spoon you’re feeling right on top of that. Sprinkle a little more of the goat cheese on top of that. Then sprinkle your pinenuts. A little bit extra virgin olive oil. Finally fold the edges of your galette over the center, leaving the middle open.
I love to apply an egg wash for some gorgeous shine, and I sprinkled toasted sesame seeds on the crust. I just beat an egg and brush all over.
Bake for 45-50 minutes at 350 F, or until beautifully golden brown. Let it cool a few minutes before slicing.
Kali Oreksi.
on xenia street 