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Savory Gluten-free and vegan Caramelized Onion and Mushroom Galette with a flaky, golden, gluten-free and vegan crust that'll blow your mind. #vegan, #glutenfree, #soyfree, #nutfree, #dinner HolyCowVegan.net
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5 from 3 votes

Gluten-free Vegan Caramelized Onion and Mushroom Galette

A gluten-free vegan Caramelized Onion and Mushroom Galette with a flaky crust and a savory filling you'll fall in love with.  
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: French inspired
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 slices
Calories: 254kcal
Author: Vaishali · Holy Cow Vegan

Ingredients

For the galette dough:

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)

Instructions

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.

Notes

If you make this recipe, be sure to take a photo and tag me @HolyCowVegan on Instagram. I would love to see!

Nutrition

Serving: 1slice | Calories: 254kcal | Carbohydrates: 38.9g | Protein: 4.8g | Fat: 9.3g | Potassium: 368.6mg | Fiber: 4g | Sugar: 5.8g | Vitamin C: 11.6mg | Calcium: 40mg | Iron: 1.3mg