Onion Galette

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www.theconsciousplantkitchen.com

This Onion Galette is a delicious healthy plant-based dinner, with a crispy olive oil pastry filled with caramelized red and white onions. It's a classic French dinner that your whole family will love.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/onion-galette/ or scan the QR code here ➡️

Prep Time15

Cook Time30

Total Time45

Servings: Slices

Calories: 540.9kcal

Author: Carine Claudepierre

Ingredients

¼ cup Olive Oil
2 large White Onion 2 pounds, sliced into thick rings
1 large Red Onion 1 pound, sliced into thick rings
½ teaspoon Garlic Powder
¼ teaspoon Dried Thyme
½ teaspoon Salt
2 teaspoons French Dijon Mustard
3 teaspoons Sugar

Galette dough

2 cups All-Purpose Flour (note 1)
1 teaspoon Salt
¼ cup Olive Oil
6-8 tablespoons Ice Cold Water (note 2)

US Customary - Metric

Instructions

Line a large baking sheet with parchment paper. Lightly oil the paper with olive oil. Set aside.
Peel onions, and cut into thick round slices.
Warm a large non-stick saucepan over medium high heat with olive oil.
When the oil is warm, add the onion round, stir and cook for about 2-3 minutes on all sides until the onion sizzle and start to change color.
Add garlic powder, dried thyme, salt, sugar, and mustard. Stir to combine.
Covet the pan with a lid reduce to medium heat and cook the onions for 5 minutes, stirring once in while. Cook until the onions are soft and tender.
Remove the lid and cook for another 5 minutes until the liquid evaporates.
Stop the heat, cover with a lid, and set aside while making the galette dough.
Preheat the oven to 400 °F (200 °C).
In a food processor or the bowl of your stand mixer, add the flour, salt and olive oil.
Blend on low-speed, add the water gradually and stop adding it when the dough forms crumbly pieces that are easy to squeeze together into a ball.
Release the crumbly pieces of dough on a lightly floured surface, gather the pieces with your hands and press them to form a dough ball. It doesn't have to be perfect, but it shouldn't be dry. If it is, add a splash of water to form a ball.
Roll the dough with a wooden rolling pin into a 10-inch disc (25 cm).
Transfer the rolled galette dough onto the prepared baking sheet.
Place the soften, cooked onion in the center of the dough using a slotted spoon to drain out any liquid left from the onion in the pan.
Fold the borders over the onion pleating the edges to make it fit.
Brush the sides of the dough with almond milk and sprinkle sesame seeds.
Bake the galette on the center rack of the oven for about 25-35 minutes at 400 °F (200 °C) until the dough is golden brown and crispy.
Release on a wooden board to serve and slice.
Serve warm with a drizzle of garlic infused olive oil, fresh chopped parsley, and a pinch of sea salt flakes.

Notes

Note 1: All-purpose 1:1 gluten-free flour should work very well.

Note 2: To make iced cold water, fill a bowl with ice cubes and cold water. Use the water from this bowl to make the dough.

Nutrition