Savory Galette

This savory galette features a flaky almond flour crust filled with sautéed mushrooms and spinach, creating a delightful Paleo-friendly snack. Perfect for a light lunch or an appetizer, it combines rustic charm with wholesome ingredients.

Ingredients

• Almond flour - 120 grams
• Coconut oil - 30 grams
• Egg - 1 large
• Salt - 1/2 teaspoon
• Mushrooms (sliced) - 150 grams
• Fresh spinach - 100 grams
• Garlic (minced) - 1 clove
• Olive oil - 1 tablespoon
• Black pepper - to taste
• Fresh thyme - 1 teaspoon

Steps

1. Preheat the oven to 180°C (350°F).
2. In a bowl, combine almond flour and salt. Melt coconut oil and mix it with the almond flour until crumbly.
3. Add the egg to the mixture and stir until a dough forms. If too dry, add a teaspoon of water.
4. Wrap the dough in plastic wrap and refrigerate for 15 minutes.
5. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
6. Add sliced mushrooms and cook for about 5 minutes until browned. Then add fresh spinach and thyme, cooking until spinach wilts. Season with salt and black pepper to taste.
7. Roll out the chilled dough on a parchment-lined baking sheet to form a circle, about 5 mm thick.
8. Spoon the mushroom and spinach mixture onto the center of the dough, leaving a 5 cm border around the edge.
9. Fold the edges of the dough over the filling, pleating as you go to create a rustic look.
10. Bake in the preheated oven for 20-25 minutes or until the crust is golden brown.
11. Allow to cool slightly before slicing and serving.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 20 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 250 mg
• Cholesterol: 70 mg
• Total Fat: 28 g
• Saturated Fat: 10 g
• Unsaturated Fat: 18 g
• Water: 0.1 L

Health Benefits

• Rich in healthy fats from almond flour and olive oil.
• High in fiber and vitamins from spinach and mushrooms.

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