This Vegan Potato & Caramelized Onion Galette makes me so happy. This recipe is amazing fresh out of the oven but it also makes delicious leftovers that you can eat any time of the day! I ate this one night for dinner with a nice side salad. Then, I ate the leftovers with fresh fruit and a cup of hot coffee for breakfast. Yum! This idea came to be because I wanted to make scalloped potatoes but needed to make it a little more interesting for ya?! So, I decided to put it all in a flaky pastry dough. The idea was right but the recipe wasn’t perfect yet. I originally made this with cashew cream sauce but that ended up being too sweet when paired with the caramelized onions. I quickly changed the sauce recipe which ends up being nut-free! If you avoid nuts, this is for you!

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!

Love this recipe? Be sure to try out my Vegan Breakfast Galette!

Ingredients

Servings: 6-8 Slices

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:

• 1.5 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

Instructions

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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