Chicken, Bacon and Eggplant Galette
Almond flour and flaxseed meal make the crust lower in carbs and more filling, while chicken breast, bacon and cheese add protein and fat. Eggplant, leek and sun-dried tomatoes create a vegetable filling without a heavy carb base.
For the crust
Mix almond flour (150 g), flaxseed meal (20 g), psyllium (5 g), salt (2 g), and black pepper (1 g). Add eggs (100 g) and soft ghee (15 g), then knead into a firm dough and let it rest for 5 minutes so the psyllium absorbs moisture.
For the filling
Cut the chicken breast (150 g) into small pieces. Slice the bacon (100 g), dice the eggplant (130 g), cut the leek (80 g) into rings, and chop the sun-dried tomatoes (40 g).
Heat the remaining ghee (15 g) in a skillet and fry the chicken breast with bacon for 5 minutes. Add the eggplant and leek, cook for another 5 minutes, then stir in the sun-dried tomatoes and remove from heat.
Assembly
Roll the dough on parchment into a circle about 4 mm thick. Place the filling in the center, leaving a 4-5 cm border, sprinkle with hard cheese (50 g), and fold the edges of the dough over the filling.
Bake the galette at 180°C for about 32 minutes, until the crust is golden and the cheese has melted.
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