Caramelized Onion Galette

This vegan caramelized onion galette – a.k.a. freeform tart – has a flaky, homemade coconut oil crust and savory cashew “ricotta”. (This post has been updated from its original November 2021 version.)

Each November, I have a goal – a duty, even! – to come up with plant-based recipes that are impressive, delicious, and substantial enough to be considered a “main course”. Let’s face it, turkey may not be the most delicious thing in the world, but it is the centerpiece, and a vegan Thanksgiving just isn’t complete without something in its place.

I’ve been making this caramelized onion galette for the holidays for several years now, and it is pretty much always my favorite thing on the table. With a flaky homemade crust, savory “ricotta”, and a layer of sweet, earthy onions, it’s absolutely irresistible. And most importantly, it meets all three of my main course criteria: hearty texture, impressive presentation, and heavy on umami. 

Besides, in my experience, anything with caramelized onions and/or enveloped in a flaky crust is an instant crowd-pleaser.

The Recipe at a Glance

This savory vegan galette has 3 elements: flaky crust, cashew “ricotta”, and caramelized onions. The recipe is a bit time-intensive, and requires patience and attention, so I would not classify it as weeknight-friendly. On the contrary, it’s a delicious way to impress people for a dinner party or during the holidays.

Key Ingredients + Substitutions

• Refined Coconut Oil: Instead of the traditional butter, this galette dough relies on coconut oil to make it rich and flaky. Be sure to use neutral-flavored “refined” (not “virgin”) coconut oil so your galette doesn’t taste like a piña colada.
• Raw Cashews: Form the base of this vegan “cheese” spread. You can substitute with blanched almonds – or even walnuts, for slightly earthier results.
• Miso: Adds a savory, “cheesy” flavor to the cashew mixture.
• Onions: Yellow onions are perfect for caramelizing since they’re quite sweet.
• Thyme: Balances the sweet onions with an earthy, wintery flavor. If using fresh thyme, you can use a whole tablespoon. You can also substitute with Herbes de Provence or Italian seasoning.

Caramelized Onion Galette Step-by-Step

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Caramelize the Onions

Truly caramelizing onions – not simply sautéing or browning – takes patience, attention, and time. One whole hour, to be exact, of low and slow cooking.

This is done in two steps: first, cook the onions covered with a lid for 10 minutes, until they start to release their moisture and become translucent. Then remove the lid and cook them gently, stirring every 5 minutes, until they’re golden, pasty, and sweet. Stir in the balsamic at the very end.

Step 2: Make the Dough

While the onions are cooking, get started on the dough.

First, combine flour and salt in a food processor, and pulse to mix. Then add the coconut oil (it has to be opaque, see notes below) and pulse a few more times to incorporate. Finally, stream in some ice water until the dough comes together. Wrap the dough in plastic and refrigerate for 1 hour, so it gets properly hydrated.

Step 3: Make the “Ricotta”

Begin by soaking cashews in boiling water to soften them. Then drain, and combine in a food processor with garlic, lemon juice, miso, salt, and water, and purée until smooth.

Step 4: Roll Out the Dough

Unwrap the dough onto a lightly floured counter and begin rolling it out with a rolling pin.

A. First, roll it out into a thick, rectangular-ish shape.

B. Then fold it into thirds, like folding a letter for an envelope. (Remember letters, lol?)

C. Roll it out again.

D. Fold it again, this time meeting the two short ends in the middle, so it looks like an open book.

Lastly, fully roll out the dough into a 1/4-inch-thick rectangle. (The folding steps help make the dough extra flaky.)

Step 5: Assemble the Galette

A. Transfer the dough to a parchment-covered baking sheet.

B. Spread the ricotta on top, leaving a 2-inch border.

C. Scatter the onions on top. (I find that using my hands results in the most even distribution.)

D. Fold the edges over the fillings.

Step 6: Bake the Galette

Bake until the dough is lightly golden, about 50 minutes.

Important Recipe Tips

Be sure to read these before getting started.

• Coconut Oil Consistency: Coconut oil changes states depending on temperature – it’s liquid when warm, solid when cold, and somewhere in between (I call this “scoopable”) at room temp. For this recipe, it needs to be scoopable. If you need to harden yours up, place it in the fridge for a few minutes. It’s okay if it’s closer to solid, but it should not be liquid.
• Incorporate the Water Gradually: Gently stream in the water when making your dough. Stop adding water when you see large clumps forming – it’s okay if the dough still looks a bit dry at that stage. If you add too much water, you’ll have a slimy dough that’s hard to roll out, and ultimately, a tough crust.
• Work Quickly: It’s very important not to warm up the dough when rolling it out because the coconut oil will melt and you’ll have a wet dough. It’s okay for the dough to be a tiny bit sticky – just sprinkle on more flour while rolling. But if you notice it getting slimy, place it back in the fridge for a few minutes to firm up.
• Be Patient With the Onions: They really do take 1 hour. You do not want them to get crispy. You want a slow softening process and a gradual transformation from white to caramel-colored. If you notice the onions browning too fast, lower the heat. If they’re drying out, add a tablespoon of water.

Make-Ahead Tips

While this galette is best served the same day as it’s made, you can prep most of it ahead of time. All 3 elements can be made in advance, then assembled and baked day-of. The cashew “ricotta” and caramelized onions can be cooked, and kept in the fridge for up to 3 days. The dough can be kept in the fridge for several days as well, or even frozen for up to 3 months; be sure to thaw it in the fridge before rolling, though.

More good news: once you master this dough, you can use it for all types of sweet and savory tarts/galettes, and even pies and quiches.

Variations

If you like the idea of a savory galette, you can experiment with swapping the onions with sautéed mushrooms or cabbage, or even asparagus. 

More Festive Recipes…

• Vegan Mushroom Bourguignon
• Tempeh Shepherd’s Pie
• Celeriac Purée
• French Savory Snack Cake

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.