Detta Lökgalette is a delicious healthy plant-based dinner, with a crispy olive oil pastry filled with caramelized red and white onions. It’s a classic French dinner that your whole family will love.
I love making plant-based versions of classic French recipes, liksom min Mandelcroissantkakor och French Crepes, but I wanted to explore more of the classic French savory recipes from my roots and apply the same twists: dairy-free, egg-free, and if possible, healthier.
This onion galette is a delicious re-creation of the tarte a l’oignon that I love to make when days are getting shorter and colder.
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Lökgalette
Innehållsförteckning
- ¼ kopp Olivolja
- 2 Large Vit lök - 2 pounds, sliced into thick rings
- 1 Large Rödlök - 1 pound, sliced into thick rings
- ½ tesked Vitlökspulver
- ¼ tesked Torkad timjan
- ½ tesked Salt
- 2 teskedar French Dijon Mustard
- 3 teskedar Oraffinerat rörsocker
Galette dough
- 2 koppar Heltäckande mjöl - (anteckning 1)
- 1 tesked Salt
- ¼ kopp Olivolja
- 6-8 matskedar Iskallt vatten - (anteckning 2)
Instruktioner
- Klä en stor bakplåt med bakplåtspapper. Smörj lätt med olivolja. Ställ åt sidan.
- Peel onions, and cut into thick round slices.
- Warm a large non-stick saucepan over medium high heat with olive oil.
- When the oil is warm, add the onion round, stir and cook for about 2-3 minutes on all sides until the onion sizzle and start to change color.
- Add garlic powder, dried thyme, salt, sugar, and mustard. Stir to combine.
- Covet the pan with a lid reduce to medium heat and cook the onions for 5 minutes, stirring once in while. Cook until the onions are soft and tender.
- Remove the lid and cook for another 5 minutes until the liquid evaporates.
- Stop the heat, cover with a lid, and set aside while making the galette dough.
- Värm ugnen till 200 °C.
- In a food processor or the bowl of your stand mixer, add the flour, salt and olive oil.
- Blend on low-speed, add the water gradually and stop adding it when the dough forms crumbly pieces that are easy to squeeze together into a ball.
- Release the crumbly pieces of dough on a lightly floured surface, gather the pieces with your hands and press them to form a dough ball. It doesn't have to be perfect, but it shouldn't be dry. If it is, add a splash of water to form a ball.
- Roll the dough with a wooden rolling pin into a 10-inch disc (25 cm).
- Transfer the rolled galette dough onto the prepared baking sheet.
- Place the soften, cooked onion in the center of the dough using a slotted spoon to drain out any liquid left from the onion in the pan.
- Fold the borders over the onion pleating the edges to make it fit.
- Brush the sides of the dough with almond milk and sprinkle sesame seeds.
- Bake the galette on the center rack of the oven for about 25-35 minutes at 400 °F (200 °C) until the dough is golden brown and crispy.
- Release on a wooden board to serve and slice.
- Serve warm with a drizzle of garlic infused olive oil, fresh chopped parsley, and a pinch of sea salt flakes.
Anmärkningar
Kostrådgivning
Ingredienser och ersättningar
You need only very simple ingredients for this recipe, I bet you have all of them in your fridge and pantry!
- Vit lök – These provide a sweet and mild flavor when caramelized. You can also use yellow onions for a similar taste, or shallots for a sweeter, fancier profile.
- Rödlök – Red onions bring sweetness and color. Use sweet onions or more white onions if unavailable.
- Olivolja – Extra-virgin olive oil richness and helps develop a crispy crust. You can also use avocado oil or grapeseed oil for a lighter taste.
- Vitlökspulver – Garlic the dish with a mellow garlic flavor. And let’s be honest, you’d be disappointed if a French dish didn’t have garlic, right? You can also use fresh minced garlic (use half the amount for a stronger punch).
- Torkad timjan – Adds an earthy, herby touch. For an even Frencher taste, you can use herbes de Provence or dried rosemary for a slightly different taste.
- French Dijon Mustard – Mustard adds some zing to the onions. You can also use English mustard or even American mustard (if it’s all you have).
- barn – Sugar helps caramelize the onions. You can use any type of unrefined sugar like coconut sugar or liquid alternatives like maple syrup or coconut nectar.
- Heltäckande mjöl – This is the base of the pastry. For a gluten-free version, use my guide till glutenfri konvertering.
- Iskallt vatten – This ensures the dough stays flaky.
- Mandelmjölk – I use it for brushing the crust to make it brown. You can use any plant-based milk like soy milk or oat milk.
- Sesamfrön – Sesame seeds make the crust look good and add a subtle taste. You can also use poppy seeds.
How to Make Onion Galette
This recipe is not complicated but you have to make two things to have it perfect. The dough and the caramelized onions. I’ve included all the steps in the recipe card below but here are a few pictures of key steps.
Combine the dough ingredients in a food processor and process until it becomes crumbly and can form a dough ball.
Roll the dough with a rolling pin and place it on a large baking sheet.
Slice the onions and pour them into a frying pan with olive oil and cover the pan with a lid.
Add all the spices, sugar, herbs and cook them until they are soft and caramelized.
Pour the caramelized onions over the pan and fold the edges inwards to form a round pie.
Bake the onion galette for about 25-35 minutes at 400 °F (200 °C).
Betjäningsförslag
Once you’ve cooked this galette, you can serve it on its own, or along with another dish.
- Garnering – Serve the galette with a drizzle of garlic-infused olive oil, ett stänk av havssaltflingor, och lite hackad persilja for more colors and taste.
- Side Pairing – This galette pairs beautifully with a simple arugula salad or a bowl of roasted vegetables, like my Rostad blomkålssallad or with a soup like my Vegansk broccoli- och cheddarsoppa or Vegansk potatissoppa.
Carines tips
While all you need is in the recipe card below, here are a few more tips for a perfect galette that didn’t fit in the card!
- Chill the Dough Before Rolling – Resting the dough in the fridge for 15-20 minutes relaxes the gluten and makes it easier to roll without shrinking. No need to do that with gluten-free flour.
- Use a Heavy Baking Sheet or Pizza Stone – Preheating the baking surface in the oven ensures a crisp bottom crust.
- Arbeta snabbt med degen – Olive oil-based doughs can dry out if exposed to air for too long, so roll and fold it efficiently.
- Avoid Overcrowding the Galette – Too much filling can make the crust soggy and difficult to fold. Spread the onions evenly in a thin layer for balanced texture.
- Add a Pinch of Sugar to the Dough – A small amount of sugar in the dough can enhance browning and create extra crispiness.
- Let the Galette Rest After Baking – Allow the galette to cool slightly before slicing to prevent the filling from spilling out.
- Serve with a Simple Sauce – A drizzle of balsamic glaze or tahini dressing pairs beautifully with the savory onions.
Can we use wheat flour or any other flour instead of all purpose flour? If yes, what will be the amount to use and will it have the same kneading process??
Tack
All-purpose flour is wheat flour. Gluten-free all-purpose flour should also work fine.