I love making plant-based versions of classic French recipes, like my Almond Croissant Cookies and French Crepes, but I wanted to explore more of the classic French savory recipes from my roots and apply the same twists: dairy-free, egg-free, and if possible, healthier. This onion galette is a delicious re-creation of the tarte a l’oignon that I love to make when days are getting shorter and colder.
Ingredients and Substitutions
You need only very simple ingredients for this recipe, I bet you have all of them in your fridge and pantry!
White Onion – These provide a sweet and mild flavor when caramelized. You can also use yellow onions for a similar taste, or shallots for a sweeter, fancier profile. Red Onion – Red onions bring sweetness and color. Use sweet onions or more white onions if unavailable. Olive Oil – Extra-virgin olive oil richness and helps develop a crispy crust. You can also use avocado oil or grapeseed oil for a lighter taste. Garlic Powder – Garlic the dish with a mellow garlic flavor. And let’s be honest, you’d be disappointed if a French dish didn’t have garlic, right? You can also use fresh minced garlic (use half the amount for a stronger punch). Dried Thyme – Adds an earthy, herby touch. For an even Frencher taste, you can use herbes de Provence or dried rosemary for a slightly different taste. French Dijon Mustard – Mustard adds some zing to the onions. You can also use English mustard or even American mustard (if it’s all you have). Sugar – Sugar helps caramelize the onions. You can use any type of unrefined sugar like coconut sugar or liquid alternatives like maple syrup or coconut nectar. All-Purpose Flour – This is the base of the pastry. It should work fine with 1:1 gluten-free flour. Ice Cold Water – This ensures the dough stays flaky. Almond Milk – I use it for brushing the crust to make it brown. You can use any plant-based milk like soy milk or oat milk. Sesame Seeds – Sesame seeds make the crust look good and add a subtle taste. You can also use poppy seeds.
How to Make Onion Galette
This recipe is not complicated but you have to make two things to have it perfect. The dough and the caramelized onions. I’ve included all the steps in the recipe card below but here are a few pictures of key steps.
Serving Suggestions
Once you’ve cooked this galette, you can serve it on its own, or along with another dish.
Garnish – Serve the galette with a drizzle of garlic-infused olive oil, a sprinkle of sea salt flakes, and some chopped parsley for more colors and taste. Side Pairing – This galette pairs beautifully with a simple arugula salad or a bowl of roasted vegetables, like my Roasted Cauliflower Salad or with a soup like my Vegan Broccoli Cheddar Soup or Vegan Potato Soup.
Expert Tips
While all you need is in the recipe card below, here are a few more tips for a perfect galette that didn’t fit in the card!
Chill the Dough Before Rolling – Resting the dough in the fridge for 15-20 minutes relaxes the gluten and makes it easier to roll without shrinking. No need to do that with gluten-free flour. Use a Heavy Baking Sheet or Pizza Stone – Preheating the baking surface in the oven ensures a crisp bottom crust. Work Quickly with the Dough – Olive oil-based doughs can dry out if exposed to air for too long, so roll and fold it efficiently. Avoid Overcrowding the Galette – Too much filling can make the crust soggy and difficult to fold. Spread the onions evenly in a thin layer for balanced texture. Add a Pinch of Sugar to the Dough – A small amount of sugar in the dough can enhance browning and create extra crispiness. Let the Galette Rest After Baking – Allow the galette to cool slightly before slicing to prevent the filling from spilling out. Serve with a Simple Sauce – A drizzle of balsamic glaze or tahini dressing pairs beautifully with the savory onions.
More Savory Baking Recipes
