For your ~fancier~ gatherings, this vegan french onion galette is a stunning, yet simple appetizer that is sure to impress in looks and flavor. From the flakey pastry crust, to the sweet and sumptuous center, I assure you, this beauty will quickly become your most-requested dinner party staple.
Tips for creating the perfect flakey pastry crust:
- Keep that butter chilled! Whether you are kneading the dough with your hands, or pulsing it in the food processor, be sure to keep the butter chilled. If the butter begins to soften, put the dough in the fridge or the freezer for a few minutes and allow it to firm back up.
- Never allow the dough to become homogeneous. The butter should remain chunky, with bits incorporated evenly throughout the pastry dough. The dough is going to feel quite crumbly, but these chunky bits of butter is what makes the dough come out delicate and flakey.
- Don’t roll your dough too thick, or too thin! It is recommended to roll a uniform ⅛” thickness for the best end result. That way it will stay crispy, without burning before the filling can cook.
French Onion Galette
This pastry creation is rustically beautiful in looks, and packed full of flavor. Use my French Onion style filling, or make it your own with other veggies, herbs, and spices. Either way, when this beauty pops out of the oven, you'll feel transported to a local bakery in the French countryside without having to leave your own kitchen.
Equipment
- Food Processor (Optional)
- Rolling Pin
- Pastry brush
Ingredients
- 1 cup all purpose flour plus more for kneading
- 1 tablespoon coconut sugar
- 3 teaspoons kosher salt divided into 2 tsp and 1 tsp
- 1.5 sticks *unsalted vegan butter, or ¾ cup chilled and broken into chunks
- 1 large yellow onion julienned
- 7 cloves garlic roughly chopped
- ¼ cup *vegan feta cheese
- 2-3 tbsp olive oil
- 3 tbsp dijon mustard any mustard will do
- 1 bunch arugula lightly dressed with lemon juice, olive oil, salt and pepper
- 2 tablespoons fresh rosemary herbs de Provence also works here
- ½ lemon juiced
Instructions
- Heat the olive oil in a skillet on medium heat, then add onion and saute for 5-6 minutes or until pieces begin to turn a light golden color. Add the garlic and saute for an additional 2 minutes. By the end, the onion should begin to turn a deeper golden brown and caramelize. This is how you create sweetness!Once this has happened, transfer the filling into a separate bowl to cool. Reserve the pan for future use.
- Preheat your oven to 375° F. Combine the flour, sugar, and 2 teaspoons of salt in a food processor. Then, add the chilled butter in chunks, and pulse 15-20 times, until butter is well incorporated, but still crumbly. Be careful to not over process! The butter should stay chilled and somewhat chunky in the mix. This is how you create a flaky, delicious crust.
- Scoop out the crumbly dough and place it onto on a clean, lightly-floured surface. Knead it with your hands for 1-2 mins. Use additional flour if dough remains sticky.
- With a rolling pin, roll out dough into a circular shape, about 10 inches in diameter. Carefully pick up your masterpiece and place it on a baking tray lined with parchment paper.
- Now it's time to assemble your galette. First, spread the mustard evenly around the center of the chilled dough, leaving about 2 inches of dough around the edges untouched as this will be where you will fold.
- Next, grab your onion filling and sprinkle it over the mustard base. Top the filling with the crumbled plant based feta and a pinch of ground black pepper.
- Finally, slice around the bare border, from the edge of the dough to the filling, leaving about 2 inches between each slice. Fold the flaps over the galette filling, overlapping each edge. Use a pastry brush to lightly coat the crust with olive oil.
- Bake the galette for 50-55 minutes, or until the crust is golden brown.
- While the galette is baking, use the same skillet and reheat, adding another tbsp of olive oil. Once oil is hot, add the rosemary, and stir constantly for 1-2 mins. Then take the rosemary infused oil off of the heat and allow it to cool, combine the arugula, lemon juice, and oil in a small bowl. Season to taste with salt and pepper.**This step is optional- you can simply dress your arugula with olive oil and lemon juice.
- Once the galette is done, let it cool for 10-15 mins. Then top it with your fresh arugula salad, slice it up pizza style, and enjoy!
Notes
Do NOT be intimidated by the “homemade pastry dough” aspect of this recipe. If you have a fridge and a food processor (or hands!), I assure you that producing a beautiful, flakey crust is achievable for all. Be prepared to impress yourself!
If you have the plastic blade attachment for your food processor, use it! It is a bit gentler on the dough. If not, the metal blade works too, but you will not need to pulse the dough as many times as you would with the plastic blade.
If you do not have a food processor, never fear! Your hands will also work. Just whisk the dry ingredients in a mixing bowl until well combined, then add the butter chunks and smoosh it all together with your fingers until combined but still a bit crumbly. Then proceed to the next steps!
*Ingredients used to make your life easier:
- Violife Just Like Feta Block, found at Whole Foods or Publix
- (Unsalted) Earth Balance Vegan Buttery Sticks found at Whole Foods, Kroger, or Target
Did you make this? Comment below and let me know what you think. Don’t forget to follow @sunnyandspiced on Instagram for more travel eats and plant based recipes.
s & S