Berry & Almond Galette

Ingredients

• 2 1/2 tbsp (20 g) whole wheat flour
• 1 1/3 tbsp (8 g) almond flour
• 1/4 tsp (1 g) baking powder
• 3/4 tsp (4 ml) extra-virgin olive oil
• 1/2 cup (120 g) plain Greek yogurt, 2%
• 3 1/2 tbsp (50 g) cottage cheese, 2%
• 1 (50 g) large egg
• 2 1/2 tsp (13 ml) honey
• 1/2 tsp (2.5 ml) vanilla extract
• 2/3 cup (95 g) mixed berries
• 1 3/4 tsp (6 g) sliced almonds

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Method

1. Heat the oven to 350°F (180°C). Rub the flour, almond flour, baking powder and oil together, work in just enough yogurt, a spoonful at a time, for a soft dough and chill it 10 minutes.
2. Pat it out with floured fingers into a rough 6-inch (15 cm) round on a lined baking sheet. Do not tidy the edge.
3. Blend the cottage cheese with the rest of the yogurt, the egg, honey and vanilla and spread it over the middle, leaving a 1-inch (2.5 cm) border. Pile the berries on, fold the bare edge up over them in loose pleats, scatter the sliced almonds and bake 25–28 minutes, until golden and set.