Keto Italian Dandelion and Onion Galette with Fresh Mozzarella
This dish can be made with any greens. In this case it was Red Dandelion. A great dish for breakfast or brunch or as a side or main dish. Try topping with eggs, or proteins of choice.
| Servings | Prep Time |
| 8 | 1hour |
| Cook Time |
| 50minutes |
|
|
Ingredients
Keto Crust
- 1cup blanched fine almond flour
- 1/2cup coconut flour
- 1/2cup arrowroot flouryou can use tapioca, or even organic corn starch
- 1/2cup grass fed buttercold and cut in small pieces
- 1 pastured egg room temperaturedroppedin a measuring cup add enough water to make 1/4 cup
Filling
- 1 small onionsliced
- 2bunches dandelion greensCleaned and Chopped
- 1/4cup dry white wine
- 1clove garlicminced
- 2 tbsp fresh thymechopped
- 1tbsp fresh basilchopped
- good extra virgin oilive oil
- 1round good fresh mozzarella
- 1/4 cup good Parmesan grated
Instructions
Start the Filling
- Place the sliced onion and garlic into a bowl.
- Add 2 tbsp. EVOO and 1/4cup white wine and set aside
For the Crust
- in a large bowl place all the flours. Add 1/2 tsp kosher sea salt.
- Drop cold pieces of butter into the bowl. Using a pastry blender (pictured) work the dough until you reach small pea sized pieces. (NOTE* You can do this in a food processor but it doesn’t seem to work as well with keto dough)
- Make a well in the center of the dough and drop in your egg. Using your fingers gently start tossing and then squeezing until dough comes together.
- Wrap in plastic wrap and place in the fridge for 20 minutes.
For the Greens
- Clean, wash and chop the greens
- Place the onion mixture in a pan and brown for 3 to 4 minutes.
- Add the greens and sauté for 2 to 3 minutes.
- Stir in the fresh herbs and add salt and pepper to taste.
- Spread out on a tray and set aside
Working the Crust and Assembly
- Preheat oven to 325 degrees
- Keto crust is a little more difficult to work with. While thrust is cold, place it between two pieces of wax or parchment paper sprinkled with a little arrowroot (cornstarch or tapioca flour).
- Using a rolling pin roll our the dough until thin in a rectangular or circular shape. (NOTE* I will remove the paper several times during this process so as to keep the dough from sticking.) On the final roll, remove the was paper and replace with a clean sheet of parchment. Turn it over on a cookie sheet and gently remove the top layer of paper.
- Slice the fresh mozzarella and place the slices on the dough keeping 2 inches from all sides.
- Carefully spread the filling over the cheese, leaving 2 inches all around the sides.
- Using the parchment fold the dough over the filling all the way around.
- Top with parmesan. (You can also add a little mozzarella on the top. )
- Brush the dough with EVOO and sprinkle with Kosher sea salt and fresh ground pepper
- Bake for 30 to 40 minutes until cheese is melted and crust is golden. Can be served warm of room temperature
Recipe Notes
