A gluten-free vegan Caramelized Onion and Mushroom Galette with a flaky crust and a savory filling you'll fall in love with.
With the cold days slipping by us, I'm making the best of whatever time I have to spare by baking up pies and tarts. One of my favorites among the foods I've baked up recently has been this Gluten-Free Caramelized Onion and Mushroom Galette.
Caramelized mushrooms and onions make a great stuffing for savory tarts, and in this rustic galette they are absolutely divine. I add in a dash of fresh thyme, some salt and ground black pepper, and a splosh of white wine to help the onions and mushrooms reach that perfect, sweet, brown stage, and that's pretty much all you need.
But the real star here, at least to me, is that gorgeous, golden, flaky, buttery -- and gluten-free -- crust that delivers all of that mushroomy, oniony goodness into your mouth.
I've used all-purpose gluten-free mixes quite a bit in recent months to bake up pie crusts, but some versions tend to leave me feeling less than happy. This time I devised a mix of my own with sorghum flour, rice flour, chickpea flour and cornstarch. The combination produces a dough that's got great flavor and the perfect, flaky texture you want for your pie.
The technique is pretty much the same you'd use to make any pie dough. Cut in the vegan butter, drizzle in the cold water, and mix it all up with a fork until the flour is moistened through and comes together in a dough. Don't overmoisten, but just as important, don't use too little water either because you want the dough to hold together.
Gluten-free flours don't have gluten, the glue (or protein) that gives regular dough elasticity and structure and makes it so easy to work with. As a result, you can't just slap your gluten-free dough on to a surface, roll it up, and plunk it into the pie plate or baking sheet or whatever. You do need to exercise some caution and care, like rolling the dough between layers of parchment paper. But if you're trying to avoid gluten, or just can't eat it, it's well worth the slight effort.
Don't worry if you make some small mistakes or if your galette looks rustic -- that's pretty much a given with gluten-free doughs, and when it tastes so great, why worry?
Try it, and if you do, let me know!
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Gluten-free Vegan Caramelized Onion and Mushroom Galette:
Gluten-free Vegan Caramelized Onion and Mushroom Galette
For the galette dough:
- 1 cup sorghum flour
- ¼ cup chickpea flour
- ¼ cup rice flour
- ¼ cup cornstarch
- 4 tablespoon vegan butter (very cold, cut in ¼-inch cubes)
- ½ teaspoon salt
- Ice cold water
For the filling:
- 1 teaspoon olive oil
- 4 medium onions (thinly sliced, about 4 cups)
- 2 cups crimini mushrooms (or button mushrooms, rhinly sliced)
- ¼ cup white wine (optional)
- 1 tablespoon fresh thyme (or 1 teaspoon dry)
- Salt and ground black pepper to taste
- 1 cup vegan mozzarella shreds (optional)
Make the gluten-free crust:
- Place all the flours in a bowl and mix in the salt. Add the cold butter and cut it in with a pastry cutter or with a fork, until you can still see bits of butter in the dough but they are evenly dispersed.
- Drizzle in the cold water slowly, mixing with the fork, until the dough begins to hold together. Shape it into a ball and wrap in cling wrap. Using your palms, flatten the dough into a disc and refrigerate while you make the filling.
Make the filling:
- Heat the oil and add the onions with a pinch of salt and ground black pepper. Let the onions cook over medium-low heat until they start to brown. Add the mushrooms and continue to cook a few more minutes until they soften.
- Add the wine (turn off the stove when you add alcohol and then turn it back on), and continue to cook the onions and mushrooms for another 10-15 minutes until they are a rich brown. Add thyme and add more salt and ground black pepper as needed.
Assemble the galette:
- Preheat the oven to 400 degrees.
- Roll out the galette dough between two lightly floured sheets of parchment paper to make a 10-inch round. Peel off the top parchment paper and then transfer the parchment paper with the dough on it to a baking sheet.
- If using mozzarella, sprinkle half of it in the middle, leaving a one-inch border. Pile the caramelized onions and mushrooms on top and spread them evenly over the cheese.
- Fold the edges of the dough over the filling. You don't have to be perfect here. Gluten-free dough tends to look a little craggy at the edges and that's perfectly find. If it tears a bit as you work with it, just pinch it together with your fingers and proceed.
- Brush some oil over the edges to give your crust some color. Place the galette in the preheated oven and bake 40 minutes or until lightly golden.
- Let stand for 10 minutes, then slice and serve.