Strawberry and Blueberry Galette
Strawberries and blueberries add fiber, vitamin C, and anthocyanins, while cottage cheese and almond flour make the crust more filling and protein-rich. Agar-agar helps the berry layer hold its shape without a runny filling. Full cooling gives the galette a clean slice and firm crust.
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Inventory: Oven
364
Servings: 10 (1 serving ≈ 149 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)
Mix almond flour (400 g), cold butter (90 g), cottage cheese (300 g), erythritol (30 g), and salt (1 g). Knead a soft dough and shape it into a circle about 33 cm wide on parchment.
Chop strawberries (300 g) and combine them with blueberries (300 g), agar-agar (7 g), and erythritol (22,5 g). Put the filling in the center, leaving a free edge, fold the dough over the berries, and brush the edge with egg yolk (18 g).
Bake the galette at 180 °C for 35 minutes until golden. Cool it completely before slicing so the berry layer can set.
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