Ingredients
Galette:
- 1 3/4 cup All Purpose Flour
- 1 tbsp Organic Sugar
- 1/2 tsp Salt
- 1/2 cup Vegan Butter (I recommend Earth Balance)
- 10-12 tbsps of Ice Cold Water
- Non-dairy milk, for brushing on top
- 2 tbsp Fresh Thyme
Roasted Potatoes:
- 5 lbs of Gold Potatoes, about 5-6
- 1 tbsp Olive Oil
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
Caramelized Onions:
- 1 large Yellow Onion, thinly sliced
- 1/2- 1 tbsp Olive Oil
- 1 tsp Organic Cane Sugar, can sub agave or maple syrup
- 1/2 tsp Salt
- 3 Cloves of Garlic
Coconut & Tofu Cream Sauce:
- Half a block of Silken Tofu, firm will work too
- 1/2 cup Canned Coconut Milk
- 2 tsp Miso Paste
- 2 tsp Lemon Juice
- 1/2 tsp Onion Powder
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 tsp Red Pepper Flakes, optional
Method
Step 1:
- Preheat oven to 375F
- Slice the gold potatoes in thin rounds. Not paper thin.
- Toss them in a large bowl with the olive oil. Sprinkle in the salt and pepper. Toss until coated evenly.
- Place the potato rounds on a parchment lined baking sheet being sure not to overlap them.
- Bake the potatoes until cooked through and slightly crispy, about 30 minutes.
- Once done, set aside.
Step 2:
- Make pastry dough by whisking together the all purpose flour, salt, and sugar. Add the vegan butter and cut it with 2 knives or a pastry cutter until crumbly. The butter pieces should be about pea-sized.
- Add the ice cold water little by little until the dough comes together. You may not need all 12tbsps.
- Once the dough comes together, wrap it in plastic wrap or a sheet of parchment and place in the fridge for 30 minutes.
Step 3:
- For the caramelized onions, start by thinly slicing the onion and mince the garlic.
- Heat a large pan on medium heat with the oil.
- Add the onions, salt, and sugar. Mix together.
- Let onions cook for 25 minutes or until golden in color and caramelized. Stir occasionally and add a few tbsps of water if onions start to dry out. Lower heat if needed.
- After 25 minutes, add the garlic. Cook for another 2-3 minutes.
- Turn off heat and set aside.
Step 4:
- Make the coconut & tofu cream sauce by combining all the ingredients in to a food processor. Blend until smooth.
- Set aside.
Step 5:
- Unwrap the pastry dough and place on a lightly floured piece of parchment paper.
- Roll out dough until it’s about 1/4in thick. It’s not going to a perfect circle but that’s okay because you want the edges to be rustic.
- Once rolled out, start with a thin layer of sauce in the middle of the dough leaving roughly 2 inches clean around the edge.
- Alternate layers of roasted potatoes, caramelized onions, cream sauce, and fresh thyme until you run out of ingredients.
- Fold the dough up and over the edge of the filling, overlapping the dough as you go around.
- Brush the rim with non-dairy milk and more fresh thyme.
- Bake for 45-60 minutes until golden brown on top and bottom. The time depends on your oven so watch closely after 30 minutes.
- Serve and enjoy!
