Savory Galette with Caramelized Onions and Pumpkin
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Additional Time
2 hrs
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Total Time
4 hrs
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Servings
8 slices
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Calories
159 kcal
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Course
Main Course, Appetizer
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Cuisine
North American, French
Savory Galette with Caramelized Onions and Pumpkin
Description
The Savory Galette combines a lightly tangy, gluten-free dough with a rich filling of caramelized onions and pumpkin puree. The crust's use of plain yogurt and olive oil yields a moist dough that, when chilled and rolled, forms a sturdy yet tender pastry. Slowly caramelizing onions in butter and brown sugar brings out their natural sweetness, complementing the earthy pumpkin. The filling is seasoned with flaky sea salt and coarse black pepper, then optionally lightened with crème fraîche or Greek yogurt for creaminess and tang.
The dough is chilled prior to rolling out to improve handling. The filled galette is baked at a high temperature to crisp the crust edges while keeping the interior moist. This tart can be sliced and served warm or at room temperature as a main dish or side, pairing well with simple salads.
For a vegan option, plant-based yogurt can replace dairy yogurt in the crust. The recipe allows for flexibility in the flour used, with cornstarch suggested to achieve the desired texture in the gluten-free crust.
Ingredients
Gluten free galette crust:
- 1½ cups gluten-free flour 188 g or 1¾-2 cups of cornstarch
- ¾ tsp. kosher salt
- ⅓ cup PLAIN yogurt full-fat
- 3 Tbsp. extra-virgin olive oil
Caramelized onion and pumpkin galette filling:
- 2 onion
- 1 tablespoon butter
- 1 pumpkin puree 375 ml, canned
- ¼ cup crème fraîche optional, or Greek yogurt
- sea salt to taste, flaky
- black pepper to taste, coarse
Instructions
- In a large bowl, whisk together gluten free flour and salt.
- In a small bowl, whisk together yogurt and oil.
- Make a well in the center of the dry ingredients, and add in wet mixture. Mix it in with a fork. Finish working the dough with your hands - you should end up with a rough dough that comes together in one piece.
- Shape dough into a 1-inch-thick disc. Chill in the fridge for at least 2 hours.
- Slice the onion into half-moons. Heat pan to medium heat. Add butter, and wait until it’s fully melted. Add onions and cook until they change colour, about 10 minutes. Lower heat and add brown sugar. Continue cooking until onions turn golden brown, an additional 15-20 minutes.
- Mix pumpkin puree with caramelized onions. Season with salt and pepper. Taste and correct seasonings.
- OPTIONAL: Add in yogurt or creme fraiche.
- When ready to bake, preheat the oven to 400°F. Cover a working area with parchment paper.
- Roll the dough out on the prepared piece of parchment paper into a large circle (about 12-inches wide and ⅛-inch thick). Transfer parchment paper with the dough onto a baking sheet.
- Top the galette dough with the pumpkin and onion mixture, leaving about 1-½ inches around the edges empty. Fold the edges inward over the filling, letting them overlap. Drizzle with olive oil. Chill in freezer for 10 minutes.
- Brush the edges with egg wash. Sprinkle with sliced almonds.
- Bake galette in 400°F oven for 40-50 minutes, until the crust is golden brown.
- Let the gluten free savory galette cool slightly on the baking sheet before serving.
Notes
- Use plant-based yogurt instead of dairy yogurt in the crust to make the galette vegan friendly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 2mg | 1% |
| Sodium | 189mg | 8% |
| Potassium | 159mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 7568IU | 151% |
| Vitamin C | 4mg | 4% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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