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Caramelized onion galette cut into slices, on parchment paper.

Caramelized Onion Galette

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  • Author:
  • Prep Time: 30
  • Cook Time: 1 hour 40 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 8-10 slices 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


This vegan caramelized onion galette (a.k.a. freeform tart) has a flaky coconut oil crust, cashew “ricotta”, and sweet caramelized onions.



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
  • 67 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


  1. Start the ricotta. Place 1 cup cashews in a bowl and cover with boiling water. Soak for at least 30 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Preheat the oven to 375ºF.
  8. 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.
  9. 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.
  10. Bake until the crust is lightly golden, 50 to 60 minutes. Cool for 5 minutes before slicing.


  • 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.


  • Serving Size: 1/10 of the recipe
  • Calories: 330
  • Fat: 20.4 g
  • Carbohydrates: 33.4 g
  • Fiber: 2.9 g
  • Protein: 6 g

Keywords: cashew, thanksgiving, galette, tart, caramelized onions

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