Caramelised Onion Zucchini Galette
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.
Equipment
- oven
- Stove
Ingredients
- 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
- turmeric
- chili
- 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
- chili
- salt
- 1 tsp maple syrup
Instructions
- 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
Notes
- 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