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Onion Galette (Dairy-Free, Egg-Free)

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This rustic onion galette features a flaky olive oil crust filled with caramelized red and white onions, all without dairy or eggs. It’s a plant-based, savory tart perfect for dinner or a special occasion.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: French
  • Diet: Vegan

Ingredients

  • ¼ cup olive oil
  • 2 large white onions (about 2 pounds), sliced into thick rings
  • 1 large red onion (about 1 pound), sliced into thick rings
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried thyme
  • ½ teaspoon salt
  • 2 teaspoons French Dijon mustard
  • 3 teaspoons unrefined sugar
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ⅓ cup olive oil
  • ½ cup ice-cold water (added gradually)
  • 2 tablespoons almond milk (for brushing)
  • 1 tablespoon sesame seeds

Instructions

  1. Line a large baking sheet with parchment paper and lightly grease with olive oil. Set aside.
  2. Heat olive oil in a large non-stick pan over medium-high heat. Add sliced onions and cook 2–3 minutes per side until beginning to soften.
  3. Add garlic powder, thyme, salt, mustard, and sugar. Stir well. Cover and cook over medium heat for 5 minutes, stirring occasionally.
  4. Uncover and continue cooking for another 5 minutes until most liquid evaporates. Remove from heat and set aside.
  5. Preheat oven to 400°F (200°C).
  6. In a food processor or bowl, mix flour, salt, and olive oil. Gradually add ice water until crumbly dough forms. Gather dough into a ball on a floured surface.
  7. Roll dough into a 10-inch round and transfer to prepared baking sheet.
  8. Spoon onion mixture into the center, leaving a border. Fold the edges over the filling, pleating as needed.
  9. Brush exposed crust with almond milk and sprinkle with sesame seeds.
  10. Bake for 25–35 minutes until crust is golden and crisp. Let cool slightly before slicing and serving.

Notes

  • Use a mix of red and white onions for balanced flavor and color.
  • Make sure to cook off excess onion liquid to prevent a soggy crust.
  • The dough can be made a day ahead and refrigerated.
  • Brush with any plant-based milk if almond milk isn’t available.

Nutrition

Find it online: https://savorymomskitchen.com/onion-galette-dairy-free-egg-free/