Tomato and Zucchini Galette
Almond Ricotta Gnudi
November 16, 2021
Pulse pistachios in a food processor until coarsely ground.
Add flour, salt, sugar and hemp seeds to combine.
Add butter just until a coarse meal forms then gradually add 1/2 cup iced water until the dough comes together. Form into a ball wrap in plastic and chill for at least 30 min.
Preheat oven to 400F.
Mix the filling together and add to the centre of the dough. Leave 2.5" for the fold.
Fold the dough around the filling and slightly brush the folds with flax + water (egg replacer) and cover with flax seeds
Cook for about 40 min or until brown. Serve with olive tapenade if you would like.
Ingredients
Directions
Pulse pistachios in a food processor until coarsely ground.
Add flour, salt, sugar and hemp seeds to combine.
Add butter just until a coarse meal forms then gradually add 1/2 cup iced water until the dough comes together. Form into a ball wrap in plastic and chill for at least 30 min.
Preheat oven to 400F.
Mix the filling together and add to the centre of the dough. Leave 2.5" for the fold.
Fold the dough around the filling and slightly brush the folds with flax + water (egg replacer) and cover with flax seeds
Cook for about 40 min or until brown. Serve with olive tapenade if you would like.
