This Caramelised Onion Zucchini Galette is a perfect summer meal with beautifully crunchy pastry and thick flavourful filling. You can eat it warm or cold, it will be equally delicious. Cut it in wedges, serve as an apetizer or take it to a summer picnic in the park.
We’ve been “galetting” a lot at our place lately, both, sweet and savoury and I’m finally posting the promised recipe for the savoury one. I made two versions, zucchini and tomato. Loved them both.
I love galettes for they’re the easiest pie to make. Once you learn how to make the pastry, you just switch the filling with whatever you like.
Easy and delicious flaky buttery pastry
This is my go-to pastry dough recipe. I use it for galettes and pies, sweet and savory. It is super easy to make, you can even make it in a food processor. Although I usually make it with my hands. I wrote a post with a step by step recipe to making the pastry so feel free to check it out – Rustic Vegan Strawberry Galette – vegan and refined sugar free
Assembling This Caramelised Onion Zucchini Galette
This is the fastest way for you to get the process:
- Roll out the pastry in between two pieces of parchment paper
- spread the prepared tofu filling
- Spread the caramelised onions on top of tofu
- Then arrange the zucchini
- Now fold the ends as pictured
- You can go with round or rectangular shape
- The edges do not need to be very neat, on contrary, I like it a bit messy 🙂
- Bake on 190C or 375F on ventilated mode for 33 minutes or until golden
For more galette goodness
If you have any questions don’t hesitate to ask in comments. Also if you happen to try this recipe, or any other recipe from my blog I would love to know how you liked it 🙂
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Caramelised Onion Zucchini Galette
- 2 cups spelt flour not whole – it’s better to use sifted, we call it T-850
- 1/2 tsp salt
- 1/2 cup coconut oil well chilled / measured melted and then left to cool / use a knife to cut it in small pieces
- herb provencal
- For tofu filling
- 1 block of tofu – around 250grams
- 3 tbsp nutritional yeast
- 1 tbsp extra virgin olive oil
- 1 tbsp ground almonds
- 3 pinches of salt
- 1/2 tbsp tapioca starch or 1 tsp arrowroot
- powdered or fresh garlic
- ground coriander
- freshly ground pepper
- 3 tbsp cream – almond or soy or any other mild tasting one
- 1 large zucchini sliced very thinly and seasoned with salt pepper and olive oil
- For caramelized Onions
- 1 large onion
- 1 tbsp Shoyu
- pinch of thyme
- 1 tsp maple syrup
- Sift flours and the rest of dry ingredients into a bowl
- Scrape or cut the coconut oil using the knife into tiny bits or pop it in a food processor and puls.
- Add dry ingredients
- Using your fingers crumble the flour and bits of coconut oil together
- When you have the oil and flour crumbled together, add ice cold water
- Knead the dough very gently only to get it into a ball shaped dough
- Now that you have successfully gotten a ball shape, wrap it up in a cling foil and place in the freezer to chill for about 15 minutes
- In mean time prepare the filling – slice the zucchini into thin slices, season with oil, salt and pepper
- Caramelise the onions: saute them on olive oil with addition of spices and herbs until very soft and brown, add maple syrup and saute a bit longer
- Prepare the tofu: crumble it in a bowl and add the rest of the ingredients. Mix well.
- After 15 minutes have elapsed, place the dough on 1 piece of floured parchment paper and gently flatten it.
- Sift some flour on top and cover with second piece of parchment paper
- Gently roll out the dough, we want it pretty thin
- When nice and evenly rolled out, carefully remove the top paper
- Spread the tofu filling, top with caramelised onions and arrange the zucchini on top as in the picture gallery.
- Gently fold the ends of pastry and place into the oven warmed to 190C or 365F.
- Bake for 33 minutes or until nice and golden
- You can use a mix of buckwheat and rice flour or spelt and rice flour for a slightly different taste
- I made this galette with tomatoes instead of zucchini and it was equally amazing