Description
This vegan caramelized onion galette (a.k.a. freeform tart) has a flaky coconut oil crust, cashew “ricotta”, and sweet caramelized onions.
Ingredients
Scale
For the Cashew Ricotta
- 1 cup raw cashews
- 1 tablespoon fresh lemon juice
- 2 teaspoons white miso
- 1 small garlic clove
- 1/4 teaspoon fine sea salt
- 1/4 cup water
For the Dough* (see note 1 below)
- 2 1/4 cups all-purpose flour, plus extra for dusting
- 1/2 teaspoon fine sea salt
- 1/2 cup refined coconut oil, at a scoopable consistency *(see note 2 below)
- 1/2 to 2/3 cup ice water
For the Caramelized Onions
- 2 tablespoons extra virgin olive oil
- 6–7 small yellow onions (about 1 3/4 pounds), thinly sliced
- 1 teaspoon dried thyme
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar
Instructions
- Start the ricotta. Place 1 cup cashews in a bowl and cover with boiling water. Soak for at least 30 minutes.
- Make the dough. In a large bowl, whisk together 2 1/4 cups flour and 1/2 teaspoon salt. Add 1/2 cup coconut oil and incorporate it into the flour by mashing with a fork until the oil is roughly the size of peas (it’s okay if some pieces are larger/smaller). Then gradually sprinkle in the ice water while tossing the mixture; stop adding water when you see large clumps forming. It’s OK if the dough looks dry and shaggy for now.
- Turn it out onto the counter. Working quickly, gather the dough with your hands and shape it into a disc, being careful not to overwork the dough. Wrap in plastic and refrigerate for 45 minutes (or up to several days). Don’t worry if the dough seems dry at this point – it will hydrate fully in the fridge.
- Meanwhile, start the onions. Heat 2 tablespoons oil in a large non-stick skillet over medium heat. Add the onions, 1 teaspoon thyme, 1/4 teaspoon salt, and lots of pepper, and toss to coat. Cover tightly with a lid and cook until the onions have released some of their liquid, about 5 minutes.
- Uncover, reduce the heat to very low, and cook until the onions are brown and pasty, stirring frequently, about 1 hour. If the onions start to get crispy, turn the heat down. If the onions look too dry, add a tablespoon or 2 of water. When they’re done, stir in the vinegar, and turn the heat off.
- Finish the ricotta. Drain the cashews and place in a food processor or Vitamix. Add 1 tablespoon lemon juice, 2 teaspoons miso, 1 garlic clove, and 1/4 teaspoon salt. Pulse until everything is broken down. Add 1/4 cup water and puree until creamy.
- Preheat the oven to 375ºF.
- Roll out the dough: Take the dough out of the fridge and rest at room temp for a few minutes before rolling. Sprinkle a bit of flour on the counter, rolling pin, and dough to prevent sticking. Roll into a rectangular-ish shape about 3/4-inch-thick and fold the dough into thirds (like folding a letter for an envelope). Roll out again, then fold again, this time meeting the 2 short ends in the middle (so it looks like an open book). Finally, roll the dough into a 1/4-inch-thick rectangle. Transfer to a parchment-lined baking sheet. If the dough start to feel wet/sticky at this point, firm it up in the fridge for a few minutes.
- Spread the ricotta on the dough in an even layer, leaving a 2-inch border, and top with the onions. Fold the border over the fillings.
- Bake until the crust is lightly golden, 50 to 60 minutes. Cool for 5 minutes before slicing.
Notes
- If making the dough from scratch is too intimidating, just use a store-bought one.
- If your oil is entirely liquid, measure it out and place it in the fridge for up to 15 minutes until it’s opaque and scoopable.
Nutrition
- Serving Size: 1/10 of the recipe
- Calories: 330
- Fat: 20.4 g
- Carbohydrates: 33.4 g
- Fiber: 2.9 g
- Protein: 6 g
