Vegan Potato & Caramelized Onion Galette

“This Vegan Potato & Caramelized Onion Galette is the perfect balance of sweet, savory, creamy, and buttery. I absolutely love this dish and I know you will too. Enjoy!” ~ Liv

MAKES 6-8 Slices

INGREDIENTS

Galette:

  • 1 3/4 cup All Purpose Flour
  • 1 tbsp Organic Sugar
  • 1/2 tsp Salt
  • 1/2 cup Vegan Butter (I recommend Earth Balance)
  • 10-12 tbsps of Ice Cold Water
  • Non-dairy milk, for brushing on top
  • 2 tbsp Fresh Thyme

Roasted Potatoes:

  • 5 lbs of Gold Potatoes, about 5-6
  • 1 tbsp Olive Oil
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper

Caramelized Onions:

  • 1 large Yellow Onion, thinly sliced
  • 1/2- 1 tbsp Olive Oil
  • 1 tsp Organic Cane Sugar, can sub agave or maple syrup
  • 1/2 tsp Salt
  • 3 Cloves of Garlic

Coconut & Tofu Cream Sauce:

  • Half a block of Silken Tofu, firm will work too
  • 1/2 cup Canned Coconut Milk
  • 2 tsp Miso Paste
  • 2 tsp Lemon Juice
  • 1/2 tsp Onion Powder
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/2 tsp Red Pepper Flakes, optional

 

METHOD

Step 1:

  • Preheat oven to 375F
  • Slice the gold potatoes in thin rounds. Not paper thin.
  • Toss them in a large bowl with the olive oil. Sprinkle in the salt and pepper. Toss until coated evenly.
  • Place the potato rounds on a parchment lined baking sheet being sure not to overlap them.
  • Bake the potatoes until cooked through and slightly crispy, about 30 minutes.
  • Once done, set aside.

Step 2:

  • Make pastry dough by whisking together the all purpose flour, salt, and sugar. Add the vegan butter and cut it with 2 knives or a pastry cutter until crumbly. The butter pieces should be about pea-sized.
  • Add the ice cold water little by little until the dough comes together. You may not need all 12tbsps.
  • Once the dough comes together, wrap it in plastic wrap or a sheet of parchment and place in the fridge for 30 minutes.

Step 3:

  • For the caramelized onions, start by thinly slicing the onion and mince the garlic.
  • Heat a large pan on medium heat with the oil.
  • Add the onions, salt, and sugar. Mix together.
  • Let onions cook for 25 minutes or until golden in color and caramelized. Stir occasionally and add a few tbsps of water if onions start to dry out. Lower heat if needed.
  • After 25 minutes, add the garlic. Cook for another 2-3 minutes.
  • Turn off heat and set aside.

Step 4:

  • Make the coconut & tofu cream sauce by combining all the ingredients in to a food processor. Blend until smooth.
  • Set aside.

Step 5:

  • Unwrap the pastry dough and place on a lightly floured piece of parchment paper.
  • Roll out dough until it’s about 1/4in thick. It’s not going to a perfect circle but that’s okay because you want the edges to be rustic.
  • Once rolled out, start with a thin layer of sauce in the middle of the dough leaving roughly 2 inches clean around the edge.
  • Alternate layers of roasted potatoes, caramelized onions, cream sauce, and fresh thyme until you run out of ingredients.
  • Fold the dough up and over the edge of the filling, overlapping the dough as you go around.
  • Brush the rim with non-dairy milk and more fresh thyme.
  • Bake for 45-60 minutes until golden brown on top and bottom. The time depends on your oven so watch closely after 30 minutes.
  • Serve and enjoy!
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Guest Blogger Liv – Liv Vegan Strong

Hi! My name is Liv and I'm the creator of Liv Vegan Strong. I'm 23 years old and currently live in New York City. I went vegan almost 10 years ago and had absolutely no idea what I was doing or where to begin. See all recipes by Liv

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