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.
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
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.
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.
- 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
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Potato Galette with Caramelised Onions
- 300 grams spelt flour
- 1 teaspoon coconut sugar
- ½ teaspoon sea salt
- 60 grams solid coconut oil
- 4-6 tablespoons ice water
- 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 is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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