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Mains

Potato Onion Galette

November 19, 2021 by Alexandra Daum
A delicious savoury potato galette with caramelised onions, thyme, and a vegan spelt crust. Perfect for potato lovers!
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A slice of galette on a plate with a fork.

If you love potatoes as much as I do, this potato onion 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 and slightly sweet caramelised onions. 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.

Table of Contents hide
Ingredients
Step by Step
Tips and Notes
How to Store
Expert Tips
More Potato Recipes
Potato Galette with Caramelised Onions

Ingredients

Potato onion galette ingredients with labels.

Ingredient Notes and Substitutions

  • Light spelt flour: 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.
  • Coconut oil: the oil must be solid, not soft or melted. Chill if required. If you don’t like any hint of coconut flavour, use refined coconut oil in the pastry.
  • Caramelised onions: a key element, so take the time to caramelise them properly, it’s well worth it. This takes a couple hours so plan in advance.
  • 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).
  • Thyme: use any herbs you like (see substitutions for thyme) or have on hand.

Step by Step

Potato galette with spelt pastry steps 1 to 4.

Step 1: mix the dry ingredients for the pastry, then rub in the coconut oil.
Step 2: add the ice water and form the pastry into a disc. Cover and set aside.
Step 3: prepare the potatoes and mix with the oil and herbs.
Step 4: roll out the pastry and add the onions to it.

Vegan galette steps 5 and 6.

Step 5: add the potatoes, fold the pastry over, and brush with olive oil.
Step 6: bake until golden, about 40 minutes, and serve hot.

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 base, 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!

How to Store

Storage: keep leftovers in a sealed container at room temperature for a day or two and serve cold or reheat as desired.

Freezing: I haven’t tried freezing this, but it should be fine to freeze in an airtight container for up to three months.

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Expert Tips

  • Use a wash: 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.
  • Work quickly: 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.
  • Choose the right potatoes: they shouldn’t be labeled as starchy, or anything to do with mashed potatoes, but rather a ‘waxy’ variety.

More Potato Recipes

Vegan Potato Leek Soup
New Potato Salad with lentils
Creamy Cauliflower Potato Soup
Roasted Potato Tacos

If you make this Onion Potato Pie or any other vegetarian dinner recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.

Yield: 6

Potato Galette with Caramelised Onions

Prep Time 15 minutes minutes
Cook Time 40 minutes minutes
Total Time 55 minutes minutes
5 from 1 vote

Ingredients

Metric – American

Spelt Pastry

  • 300 grams spelt flour
  • 1 teaspoon coconut sugar
  • ½ teaspoon sea salt
  • 60 grams solid coconut oil
  • 4-6 tablespoons ice water

Filling

  • 600 grams potatoes
  • 1 tablespoon olive oil plus more for brushing
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt to taste
  • ½ teaspoon black pepper to taste
  • 100 grams caramelised onions

Instructions

  • Start by making the pastry. Add 300 grams (2 cups) flour, 1 teaspoon coconut sugar, and 1/2 a teaspoon salt to a large mixing bowl and whisk to combine.
    300 grams spelt flour, 1 teaspoon coconut sugar, 1/2 teaspoon sea salt
  • Add 60 grams (1/4 cup) coconut oil and use your hands to mix until a sandy texture forms.
    60 grams solid coconut oil
  • Add four tablespoons of ice water to the mixture and mix to combine. Add the remaining water a tablespoon at a time, mixing quickly between each addition, until the dough holds when pressed. You may not need all of the water.
    4-6 tablespoons ice water
  • Cover the bowl with a plate and set aside. If your kitchen is very warm, place the dough into the refrigerator while you prepare the filling.
  • To make the filling, scrub 600 grams (21 oz.) potatoes. Slice them as thinly as possible, using a mandoline or the slicing attachment on your food processor.
    600 grams potatoes
  • Place the sliced potatoes into a large bowl and add 1 tablespoon olive oil, 1 teaspoon thyme, 1 teaspoon salt, and 1/2 teaspoon pepper.
    1 tablespoon olive oil, 1 teaspoon dried thyme, 1 teaspoon sea salt, 1/2 teaspoon black pepper
  • Mix until the potatoes are fully coated and set aside.
  • Preheat the oven to 190°C (375°F).
  • To assemble, roll out the pastry to a round about 30cm (12 in.) in diameter.
  • Carefully lift the pastry and place it onto a sheet of parchment paper. Transfer, with the paper, to a large round tart tin, or onto a large baking sheet.
  • Add the caramelised onions in an even layer over the pastry, leaving a rim of pastry that can be folded over.
    100 grams caramelised onions
  • Fill with the potatoes, reserving enough to make a pattern on top. Arrange the reserved potatoes in a spiral or other pattern.
  • Fold the pastry over, gently pressing to seal any places where it folds over itself. Brush with olive oil (optional).
  • Bake the galette for 35-40 minutes, or until the pastry and top layer of potatoes are golden brown. Cool for about ten minutes before slicing and serving.
  • Leftovers keep well for a day or two at room temperature. I haven’t tried freezing this.

* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.


Nutrition

Serving: 1slice Calories: 391kcal Carbohydrates: 57g Protein: 9g Fat: 14g Saturated Fat: 9g Polyunsaturated Fat: 0.5g Monounsaturated Fat: 2g Sodium: 600mg Potassium: 449mg Fiber: 9g Sugar: 2g Vitamin A: 10IU Vitamin C: 21mg Calcium: 21mg Iron: 3mg

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.

© Alexandra Daum
Course: Autumn, Main Course, Mains, Winter
Cuisine: French
Diet Vegan, Vegetarian
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by Alexandra Daum

If you’re looking for approachable, seasonal vegetarian recipes, you’re in the right place! Occasionally Eggs is all about healthier plant based recipes that follow the seasons.

Find vegetarian staples, refined sugar free desserts, and hundreds of vegan recipes. All OE recipes are vegetarian, dairy free, and refined sugar free.

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