Mushroom & Ricotta Keto Galette


Step 1Mince the onion and garlic, and slice the mushrooms.

Step 2In a frying pan, add half of the butter and the sliced mushrooms and cook until browned and crisped. (Mushrooms contain about 30% water, so putting them on the tart raw and then baking will result in a runny and not as tasty result.)

Step 3While the mushrooms are cooking, melt the rest of the butter in a small saucepan and then finely chop the onion and the garlic, adding to the butter and sautéing until soft.

Step 4In a bowl, place the ricotta, gouda, thyme leaves, eggs and butter mixture from the saucepan and stir briskly until creamy and combined. Set aside.

Step 5Preheat oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). To make the dough, 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.

Step 6Stir and then add almond flour, seasonings and egg and mix well until a soft dough forms.

Step 7Roll out between sheets of baking paper until very thin, in a rough circle. Set aside.

Step 8Spoon over the base of the dough in a circle, leaving a 2-3 cm (about 1 inch) border around the edges.

Step 9Scatter the mushrooms over the top and then fold and roll the edges into a rough crust around the filling. Bake for 25 minutes.

Step 10Drizzle with olive oil and garnish with additional thyme prior to serving. Store in the refrigerator, covered for up to three days, but note that the base will start to go soft.