Why have your veggies plain when you can layer them into a galette, warm them, and top them with caramelized onions! This savory galette is a pizza of sorts (just with a fancier name) and contains mostly zucchini and tomato. Sprinkle with some dairy-free ricotta to really up the deliciousness.
Savory Veggie Galette With Caramelized Onions [Vegan]
For the Dough:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon salt
- 12 tablespoons vegan butter, chilled and cut into pieces
- 1 tablespoon apple cider vinegar
For the Filling:
- 1/2 tablespoon olive oil, plus more for drizzling
- 1 tablespoon vegan butter
- 1 large yellow onion, peeled and sliced
- 2 tablespoons non-dairy milk
- 2 tablespoons dijon mustard
- 2 heirloom tomatoes, sliced
- 2 medium zucchini, sliced
- 1/2 cup vegan Ricotta-style cheese
- Fresh thyme
- Sea salt and black pepper
- First, prepare the dough. Combine all-purpose flour, whole wheat flour, and salt in a food processor and pulse to combine. Add in vegan butter and pulse until mixture turns into a coarse meal with a few small pieces of butter remaining.
- Transfer mixture to a large bowl and drizzle with apple cider vinegar and 1/4 cup of ice water. Mix with a fork until a shaggy dough comes together, then lightly knead until no dry spots remain. Don’t over-knead! carefully pat into a disk and wrap in plastic. Chill in the refrigerator for 2 hours.
- While the dough chills, prepare the caramelized onions. Combine vegan butter and extra virgin olive oil in a medium skillet and melt together over medium heat. Add in the sliced onions, season with sea salt and black pepper, and reduce to a simmer. Slow-cook the onions for about 40 minutes, stirring occasionally until the onions become tender and golden brown. Remove from heat and let cool.
- Once the dough has chilled, remove it from the refrigerator and preheat oven to 400°F.
- Roll out the dough onto a lightly-floured sheet of parchment paper into two 7 by 9-inch rectangles, then carefully transfer the parchment to a baking sheet. Spread 1 tablespoon mustard onto the dough, leaving a 1-inch border around the edges. For each galette, layer 3 rows of sliced zucchini down the dough, top with sliced tomatoes, and scatter with caramelized onions. Crumble up the non-dairy Ricotta-style cheese then sprinkle it and fresh thyme leaves over the tops, along with a drizzle of olive oil. Lightly season with sea salt and black pepper.
- Fold up the edges of the dough up and over the filling, overlapping as needed, then brush with non-dairy milk.
- Bake galette, rotating once, for about 35 minutes or until crust is golden brown and cooked through. Remove from heat and let cool slightly on the baking sheet.
- Slice and serve warm, with an additional sprinkle of Ricotta- style crumbles, sea salt and black pepper, and fresh thyme, if desired.
Though best when fresh, store leftover galette in an airtight container in the refrigerator for 2-3 days. Reheats nicely in both the microwave or oven (bake at 350°F for 5-7 minutes).