Potato Galette with Caramelised Onions
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
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Description
A delicious savoury potato galette with caramelised onions, thyme, and a vegan spelt crust. Perfect for potato lovers!
Ingredients
Spelt Pastry
- 300 grams (2 cups) spelt flour
- 1 teaspoon coconut sugar
- ½ teaspoon sea salt
- 60 grams (¼ cup) solid coconut oil
- 4-6 tablespoons ice water
Filling
- 600 grams (21 oz) 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 (½ cup) caramelised onions
Instructions
- Start by making the pastry. Add 300 grams (2 cups) flour, 1 teaspoon coconut sugar, and ½ a teaspoon salt to a large mixing bowl and whisk to combine.300 grams (2 cups) spelt flour, 1 teaspoon coconut sugar, ½ teaspoon sea salt
- Add 60 grams (¼ cup) coconut oil and use your hands to mix until a sandy texture forms.60 grams (¼ cup) 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 (21 oz) potatoes
- Place the sliced potatoes into a large bowl and add 1 tablespoon olive oil, 1 teaspoon thyme, 1 teaspoon salt, and ½ teaspoon pepper.1 tablespoon olive oil, 1 teaspoon dried thyme, 1 teaspoon sea salt, ½ 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 (½ cup) 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.
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.