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Mains

Potato Galette with Caramelised Onions (Vegan)

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 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.
Potato galette ingredients.

Step by Step

  • Flour, sugar, and salt added to a large mixing bowl.
    Mix the dry ingredients.
  • Solid coconut oil added to the flour mixture.
    Add solid coconut oil.
  • Woman's hands mixing coconut oil into the flour.
    Quickly mix.
  • Oil mixed into the flour, looking very sandy.
    It should look sandy.
  • Adding water to the pastry mixture.
    Add ice water.
  • Mixing water into the pastry.
    Mix again.
  • Pastry after mixing, pressed into a disc.
    Form into a disc.
  • Potatoes, thyme, salt, pepper, and oil added to a glass bowl.
    Add herbs and potatoes to a bowl.
  • Thinly sliced potatoes mixed with spices and oil in a bowl.
    Mix well.
  • Rolling out pastry with a rolling pin.
    Roll out the dough.
  • Rolled out pastry on a work surface.
    Rough edges are fine.
  • Rolled out pastry placed into a parchment lined dish.
    Place into a lined tin.
  • Caramelised onions added to the base of the pastry.
    Add a layer of onions.
  • Thinly sliced potatoes added to the galette.
    Add most of the potatoes.
  • Potatoes arranged in concentric circles in the pastry.
    Arrange the remaining potatoes in a pattern.
  • Brushing olive oil onto the pastry.
    Fold the pastry over.
  • Galette before baking.
    Brush with olive oil or egg wash.
  • Baked galette.
    Bake until golden.

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.

More Potato Recipes

Lentil and Potato Stew
Roasted New Potato Salad
Potato Leek Soup with Lemon

More Savoury Pies and Tarts

Roasted Vegetable Pie with Puff Pastry
Vegan Holiday Pie with Hot Water Crust Pastry
Beets and Greens Tart

Let’s connect! For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email. If you make this recipe, I’d love to see! Tag your instagram versions with @occasionallyeggs.

Yield: 6

Potato Galette with Caramelised Onions

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 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.

Notes

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.
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.

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
© Alexandra Daum
Course: Mains
Cuisine: French
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Bowls of pumpkin curry with naan and small pumpkins around.Chickpea Pumpkin Curry

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