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–+ servings

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.
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Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Servings: 8
Course: Apppetizer, Main Dish, Side Dish
Ingredients Method Notes

Ingredients
  

Keto Crust
  • 1 cup blanched fine almond flour
  • 1/2 cup coconut flour
  • 1/2 cup arrowroot flour you can use tapioca, or even organic corn starch
  • 1/2 cup grass fed butter cold and cut in small pieces
  • 1 pastured egg room temperature droppedin a measuring cup add enough water to make 1/4 cup
Filling
  • 1 small onion sliced
  • 2 bunches dandelion greens Cleaned and Chopped
  • 1/4 cup dry white wine
  • 1 clove garlic minced
  • 2 tbsp fresh thyme chopped
  • 1 tbsp fresh basil chopped
  • good extra virgin oilive oil
  • 1 round good fresh mozzarella
  • 1/4 cup good Parmesan grated

Method
 

Start the Filling
  1. Place the sliced onion and garlic into a bowl.
  2. Add 2 tbsp. EVOO and 1/4cup white wine and set aside
For the Crust
  1. in a large bowl place all the flours. Add 1/2 tsp kosher sea salt.
  2. 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)
  3. 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.
  4. Wrap in plastic wrap and place in the fridge for 20 minutes.
For the Greens
  1. Clean, wash and chop the greens
  2. Place the onion mixture in a pan and brown for 3 to 4 minutes.
  3. Add the greens and sauté for 2 to 3 minutes.
  4. Stir in the fresh herbs and add salt and pepper to taste.
  5. Spread out on a tray and set aside
Working the Crust and Assembly
  1. Preheat oven to 325 degrees
  2. 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).
  3. 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.
  4. Slice the fresh mozzarella and place the slices on the dough keeping 2 inches from all sides.
  5. Carefully spread the filling over the cheese, leaving 2 inches all around the sides.
  6. Using the parchment fold the dough over the filling all the way around.
  7. Top with parmesan. (You can also add a little mozzarella on the top. )
  8. Brush the dough with EVOO and sprinkle with Kosher sea salt and fresh ground pepper
  9. Bake for 30 to 40 minutes until cheese is melted and crust is golden. Can be served warm of room temperature

Notes

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