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This Mushroom and Caramelized Onion Galette is one of my favourite recipes to make. Perhaps I love it so much because I learned how to make galettes from my Dad who decided to pick up the hobby of making pizzas, pies and galettes in recent years. He’s also an excellent example that you can, at any age, develop new talents! In this recipe, you’ll first prep your dough. I’ve included a recipe for making your own gluten-free flour. However, I shall warn you that it is much easier to work with all-purpose or whole wheat flour. The gluten-free flour can be finicky and can easily fall apart but it still does the job and if you’re sensitive to gluten or celiac, definitely give it a try! Also, you’ll notice that the recipe calls for Earth Balance vegan baking sticks. You can substitute this for another vegan butter, if you like. I find Earth Balance holds up better than using virgin coconut oil though. After making the dough, you’ll want to refrigerate it for at least 20 minutes before rolling it out. The filling in the recipe includes a variety of mushrooms and caramelized onions…. mmmm!! Get creative and try your own filling. I highly recommend making sweet galettes made with either apples, pears, and plums. I hope you’ll enjoy this savoury recipe!
Mushroom and Caramelized Onion Galette
This savoury plant-based galette is one of my all-time favourite recipes to eat and entertain with!
- 1 1/4 cup all purpose flour or whole wheat flour*, plus extra for rolling
- 1/2 cup Earth Balance vegan cooking and baking sticks
- 1/2 tsp pink himalayan salt
- 4 - 5 tbsp ice cold water, as needed
- 2 tbsp grapeseed oil
- 2 cups chanterelle mushrooms, sliced
- 2 cups cremini mushrooms, sliced
- 2 cups vidalia onions, sliced into rings
- 1 clove garlic, minced
- 1 tsp pink himalayan salt
- 1 thyme sprig
- In a large bowl, whisk together the flour and salt. Add in vegan baking sticks and stir until the mixture clumps. Add ice water 3tbsp at a time and mix with a pie cutter/blender until dough holds together. Add additional ice water, 1 tbsp at a time, as needed until dough forms into a ball.
- Press the dough into a disk and wrap in plastic wrap. Refrigerate for at least 20 minutes to 1 hour.
- Remove the dough from the refrigerator and unwrap it. Dust a piece of parchment paper large enough to roll your dough out with flour. Roll dough using a rolling pin into approximately a 12-inch circle with 1/8-inch thickness. Transfer the dough and parchment paper to a baking sheet. Set aside.
- In a large pan, add 1 tbsp grapeseed oil over medium heat. When the oil starts to shimmer, add the onions and stir continuously until softened and starting to caramelize, for about 18-20 minutes. Remove onions from the pan and set aside.
- In the large pan, add another 1 tbsp grapeseed oil over medium heat. When the oil starts to shimmer, add the sliced mushrooms, garlic and salt. Cook for 8 minutes, tossing occasionally, until the mushrooms are tender. Remove mushrooms from heat and combine with the onions. Set aside.
- Preheat oven to 375 degrees Fahrenheit.
- Add the mushroom and onion mixture in the centre of the dough. Leave approximately a 2-inch border all around.
- Gently fold the crust over the mushrooms and onion, overlapping the edges as much as possible.
- Place in the oven to bake for 45-50 minutes, or until the crust is golden.
- Let the galette cool for at least 20 minutes before serving.
- Garnish the galette with a sprig of thyme.
- You can make this recipe gluten-free. However, I find it is much more difficult to work with the dough.
- 3/4 cup brown rice flour
- 1/4 cup potato starch
- 2 tbsp white rice flour
- 2 tbsp tapioca flour
- 1/2 tsp xanathan gum (for binding)
- 1. In a large bowl, whisk the flour ingredients together.