A galette is a French free-form pastry that is incredibly easy to make that can be sweet or savory. Here, a simple buttery crust is filled with caramelized onions seasoned with thyme. It pairs wonderfully with a side of veggies and a dollop of cashew cream.
Caramelized Onion Galette [Vegan]
For the Dough:
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 teaspoon salt
- 6 tablespoons vegan butter, cut into pieces and chilled
- 5 tablespoons ice cold water
For the Filling:
- 2 tablespoons vegan butter
- 3 medium onions, thinly sliced
- 1 teaspoon ground thyme
- Salt and pepper, to taste
- Non-dairy milk, for brushing
- In a bowl, combine the flour with salt. Rub the butter into the flour until it resembles coarse meal. Add water slowly to the flour and stir until just incorporated; gently knead to form a dough. Flatten the dough into a disk, wrap in plastic wrap and refrigerate for 1 hour.
- In a skillet, melt the butter and add the onions and thyme; cook over moderately high heat, until softened, about 10 minutes. Reduce the heat to low and cook until lightly browned and reduced in volume, about 10-15 minutes longer.
- Season with salt and pepper. Let cool.
- Set a pizza stone on the bottom rack of the oven and preheat the oven to 375°F.
- Line a baking sheet with parchment. On a lightly floured work surface, roll out the dough into a 12-inch round disc and transfer onto the baking sheet.
- Spread the onions on the round, leaving a 1 1/2-inch border. Fold the edge of the dough up and over the filling and brush the edge with the non-dairy milk.
- Bake the galette on the stone for 40 minutes or until the dough is nicely browned on the bottom.
- Transfer the galette to the top shelf and bake for about 5 minutes longer, until the top of the crust is browned. Transfer the galette to a rack and let cool slightly. Serve warm.
Adapted from Food and Wine.