Layers of potatoes, caramelized onion, and creamy coconut milk and tofu sauce tucked away in a buttery, flaky crust- This Vegan Potato & Caramelized Onion Galette is absolute heaven! Surprisingly easy to make but a very impressive appetizer or main course to bring to a gathering.
What is a Galette?
A galette is a French pastry similar to a pie or a tart. It is essentially one sheet of pastry dough wrapped over a filling of choice. A lot of times they are sweet and filled with fruit and sometimes they are savory.
Galette dough requires butter so the switch to make this a vegan galette was quite simple. I recommend and used Earth Balance Vegan Butter.
This savory vegan galette is very simple to whip up but you need a few things to help you out-
- A food processor or blender.
- A large baking tray, I used a pizza pan
- A sharp knife to cut the potatoes into rounds, no mandoline is needed
- All Purpose Flour
- Cold Vegan Butter
- Canned Coconut Milk
- Silken Tofu
- Caramelized Onions
I don't recommend substituting anything in this vegan potato galette. I tested it multiple times and this yielded the best results. You can always add extra vegetables though. I think mushrooms would be a good addition.
Tips & Tricks
Be sure the vegan butter and the water for the galette dough are cold. We want this dough to be flaky and buttery and the cold butter and cold water will help with that.
Alternate between layers and use all the sauce! I recommend alternating the filling by starting and ending with the cream sauce.
Don't focus on making it look perfect because galettes are supposed to look homemade and rustic. That's what makes them beautiful!
Frequently Asked Questions
Both doughs are very similar however I wouldn't suggest using store-bought dough for this recipe because homemade galette dough is so simple to throw together and tastes amazing.
Of course not! The sauce is thickened and coats the potatoes to create the most delicious buttery soft potatoes and is not a gooey mess at all! See photo for reference.
Simply pull the edges and fold them over the filling. The crust should overlap and not be perfect. Remember, the galette is supposed to look rustic and homemade.
Yes, simply wrap the dough in cling wrap and store in the fridge.
I haven't personally tried it but I think it would work. I would recommend trying this with a gluten-free all-purpose flour but keep in mind that it'll probably require way less water and will be a little bit harder to fold. Give it a try and let me know how it goes!
More Recipes You Might Like:
Vegan Potato & Caramelized Onion Galette
- 1 ¾ cup All Purpose Flour
- 1 tablespoon Organic Sugar
- ½ teaspoon Salt
- ½ cup Cold Vegan Butter I recommend Earth Balance
- 10-12 tablespoons of Ice Cold Water
- Plant Milk for brushing on top
- 2 tablespoons Fresh Thyme
- 1.5 lbs of Gold Potatoes about 5-6
- 1 tablespoon Olive Oil
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 2 medium Yellow Onions thinly sliced
- 1-2 tablespoons Olive Oil
- 1 ½ teaspoon Organic Cane Sugar or Agave
- ¾ teaspoon Salt
- 3 Garlic Cloves
Coconut Tofu Cream Sauce:
- Half a block of Silken or Soft Tofu
- ½ cup Canned Coconut Milk
- 2 teaspoons Miso Paste
- 2 teaspoons Lemon Juice
- ½ teaspoon Onion Powder
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- ½ teaspoon Red Pepper Flakes
- Preheat oven to 375F.
- Potatoes: Slice the gold potatoes in rounds. No need to make them 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, about 30 minutes. Once done, set aside.
- Pastry Dough: 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 12 tablespoons. Once the dough comes together, wrap it in plastic wrap or a sheet of parchment and place in the fridge for 30 minutes.
- Caramelized Onions: Start by thinly slicing the onions 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 25-30 minutes or until golden in color and caramelized. Stir occasionally and add a few tablespoons of water if onions start to dry out. Lower heat if needed. Add the garlic and cook for another 2-3 minutes. Turn off heat and set aside.
- Coconut & Tofu Cream Sauce: combine all the ingredients in to a food processor or blender. Blend until smooth. Set aside.
- Lightly floured a piece of parchment paper. Roll out dough until it's about ¼in 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. Start with the sauce and end with the sauce, use all of it!
- 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 minutes or until golden brown on top and bottom. I like to broil it for 4-5 minutes after the baking time to finish it off. Top with thyme and enjoy!
Everything about this recipe is perfect. I've made it twice now (had to do something with the other half of that silken tofu!) and it's been divine. I haven't had to adjust any measurements of any ingredients, everything is perfect as is. Amazing work, Liv! I'm impressed 🙂
This comment made my day!! Thank you so much for this kind review. I'm so happy you enjoyed 🙂
This was fun to make and came out great. I like how the sauce absorbed into the potato making it quite firm, great for packing slices in a lunch box. Used a bit of red pesto and some nutritional yeast in the sauce, and added dried thyme to the pastry as I had no fresh. Can't wait to try it tomorrow at my mother in law's birthday tea.
The added pesto and nutritional yeast sounds delicious! I use dried thyme instead of fresh all the time. Hope you all enjoy 🙂
Glad you enjoyed! 🙂
Truly a masterpiece! Thank you so much, and well done <3
Thank you! 🙂
Ann Bonner says
Lovely recipe I used Alpro coconut yoghurt as I forgot to get the coconut cream. I had roast veggies with it.
Thank you for sharing! Good to know coconut yogurt works well in this recipe 🙂