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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

Gluten-free Vegan Caramelized Onion and Mushroom Galette

Vaishali · Holy Cow! Vegan Recipes
A gluten-free vegan Caramelized Onion and Mushroom Galette with a flaky crust and a savory filling you'll fall in love with.  
5 from 4 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Main Course
Cuisine gluten-free, nut-free, Soy-free, Vegan
Servings 6 slices
Calories 254 kcal


For the galette dough:

For the filling:

  • 1 tsp olive oil
  • 4 medium red or yellow onions, thinly sliced (about 4 cups)
  • 2 cups crimini or button mushrooms, thinly sliced
  • ¼ cup white wine (optional)
  • 1 tbsp fresh thyme (or 1 tsp 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.


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


Serving: 1sliceCalories: 254kcalCarbohydrates: 38.9gProtein: 4.8gFat: 9.3gPotassium: 368.6mgFiber: 4gSugar: 5.8gVitamin C: 11.6mgCalcium: 40mgIron: 1.3mg
Tried this recipe?Let us know! Or post a photo on Instagram and tag @HolyCowVegan