Potato Galette with Caramelised Onions (Vegan)

If you love potatoes as much as I do, this potato galette is for you. Double carbs, yes please – crispy, creamy potatoes wrapped up in pastry is about the best thing ever.

The pastry shell is crisp and crunchy, the perfect foil for potatoes. Slice the potatoes as thinly as you possibly can for the best results (no need to peel). If you have a food processor, there’s a good chance it came with a shredding/slicing attachment. The slicing attachment is ideal for this recipe.

While this feels a bit fancy, it’s really easy to make. Caramelised onions are a bit time consuming, of course, but it’s not active time. For a weekend dinner, it’s the best, especially served with a nice apple salad.

Ingredients

• Spelt Flour: light spelt, in this case.
• Coconut Oil: the oil must be solid, not soft or melted. Chill if required.
• Coconut Sugar: just a touch in the pastry – omit this if preferred.
• Ice Water: for the pastry. The colder, the better.
• Caramelised Onions: a key element. Take the time to caramelise them properly, it’s well worth it.
• Potatoes: eating potatoes, not mashing potatoes. They shouldn’t be labeled as starchy. Slice with a mandolin or food processor (what I use, and it’s super fast and safer).
• Olive Oil: for the potatoes.
• Spices: thyme, black pepper, and sea salt.

Step by Step

Tips and Notes

While I think it’s nice to arrange the potatoes in a pattern on the top of the galette, it’s definitely not necessary to take the time to do concentric circles all the way through. Just toss the potatoes in to the pastry and reserve enough to do a top layer in a pattern you like.

Vegan or dairy cheese is a nice addition to the galette if you use it. I also like a bit of cashew cream cheese spread on the bottom, under the onions.

It’s not necessary to bake the galette in a round tin, but it does make the process a bit easier. Otherwise, simply bake on a parchment-lined baking sheet.

This is nice served with cranberry sauce, but also excellent on its own!

As with any pastry, it’s important to work quickly, with a light touch. Kneading too much or heating the oil too much will result in a tough shell. Coconut oil pastry doesn’t require chilling, but it’s still a good idea to start with cold ingredients.

Substitutions

If you don’t like any hint of coconut flavour, use refined coconut oil in the pastry.

White flour can be used in place of spelt in the pastry. If you want a more whole-grain pastry, make the rye and spelt version in my apricot galette. Of course it’s also possible to use all whole grain spelt flour, but the pastry will tear more easily.

Use any herbs you like (see substitutions for thyme) or have on hand.

To keep the galette vegan, use olive oil to brush the pastry as directed. If you want it to be very golden, use an egg wash instead.

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