Low-Carb Roasted Tomato Galette

Ingredients makes 6 servings

• Dough:
• 1 cup almond meal (100 g/ 3.5 oz)
• 1 ¹/₂ cups shredded low-moisture mozzarella (170 g/ 6 oz)
• 1 heaped tbsp cream cheese (30 g/ 1.1 oz)
• 1 large egg
• 1 tsp onion powder
• ¹/₂ tsp garlic powder
• 1 tsp Italian seasoning
• Filling:
• 250 g cherry tomatoes on the vine (8.8 oz)
• 2 tbsp freshly chopped basil
• 2 large eggs
• ¹/₂ small red onion (30 g/ 1.1 oz)
• ³/₄ + 1 tbsp ricotta cheese (200 g/ 7.1 oz)
• ¹/₂ cup gouda, grated (57 g/ 2 oz)
• ¹/₂ cup shredded low-moisture mozzarella (57 g/ 2 oz)
• 1 tbsp extra virgin olive oil (15 ml)

Instructions

1. Preheat oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Prepare all the ingredients.

2. Melt mozzarella and cream cheese in a microwave safe bowl on high for 1 minute. Remove and stir, then microwave for a further 30 seconds.

3. Stir and then add almond meal, seasonings and egg and mix well until a soft dough forms.

4. Roll out between sheets of baking paper until approx. ¹/₂ cm (¹/₄ inch) thick, in a rough circle. Set aside.

5. Thinly slice the basil leaves. In a bowl, place the ricotta, gouda, mozzarella, basil and eggs and stir until creamy and combined.

6. Spoon over the base of the dough in a circle, leaving a 2-3 cm (1 inch) border around the edges.

7. Fold and roll the edges into a rough crust around the filling.

8. Slice the red onion into thin slices, approx. ¹/₂ cm (¹/₈ inch). Drizzle the tomato trusses with olive oil. Scatter the onion slices over the top and then place the tomatoes on to the top.

9. Bake for 25 minutes (If you want the base to be super crisp, use a pizza stone). Garnish with basil leaves prior to serving.

10. Store in the refrigerator, covered for up to three days, but note that the base will start to go soft. Reheat in the oven or a microwave over or eat cold.