Smoked Salmon Galettes
For the Galettes
- 1 cup oats processed to flour
- 1/2 cup low FODMAP plain flour
- 120 grams salted butter
- 1 tbsp water
For the Filling
- 6 tbsp ricotta
- 3 pieces smoked salmon
- 1 tbsp mixed herbs
- 1 tbsp chilli flakes
Preheat the oven to 180 degrees Celsius fan forced.
In a large mixing bowl, combine the oat flour, plain flour and salt.
Chop the cold butter into small cubes and add it to the dry mixture. Using your fingers in rubbing motions, work the butter into the flour. Add the water and continue to combine until a dough forms.
Turn the dough out onto a floured surface and knead the dough until smooth.
Divide the dough into 3, and roll them out on grease proof paper until they are around half a centimetre thick.
Place 2 tbsp of ricotta onto each galette and smooth it around. Top this with a piece of smoked salmon, some mixed herbs and chilli flakes.
Fold the sides of the galette over slightly so the fillings will remain inside.
Bake the galettes in the oven for around 10 minutes or until the galette crusts are golden brown.