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.
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
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!
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.