Low-Carb Roasted Tomato Galette

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

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

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

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

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

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

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

Step 8Slice 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.

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

Step 10Store 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.