INFO:

RECIPE 👇🏾🍅✨ Crust ¾ cup whole wheat flour ½ cup almond flour ½ tsp salt ⅓ cup cold butter, cubed 1-2 tbsp ice water (add gradually) 1 tbsp apple cider vinegar 1 egg In a bowl, mix whole wheat flour, almond flour, and salt. Add cold butter cubes and combine. Add apple cider vinegar & gradually add ice water, a tablespoon at a time, until the mixture resembles pea-sized crumbles. I use an electric mixer, makes life easy. Form the dough into a ball, wrap in plastic & store in the fridge for 10-15 min if you want a more flaky crust - but if you’re short on time, all good! Filling 3-4 medium tomatoes, sliced and patted dry ½ cup creamed goat cheese 1 tbsp olive oil Salt and pepper, to taste Fresh herbs (such as thyme, rosemary, or basil), chopped Preheat the oven to 400°F (200°C). In a small bowl, mix half of the chopped herbs with the goat cheese until combined. Roll out the dough on a floured surface into a circle (about ¼-inch thick.. again, about). Place the rolled dough on a parchment-lined baking sheet. Spread the herbed goat cheese mixture over the centre of the dough, leaving a border. Arrange tomato slices on top, and fold the dough edges over the filling. Whisk 1 egg and brush the dough edges with the egg wash. Bake for 35-40 minutes, until the crust is golden and tomatoes are softened. Sprinkle remaining herbs on top & enjoy! Xx …