Dinner/ Recipes

Savory Tomato and Caramelized Onion Rustic pie (GALETTE)

Name: Tomato and Caramelized Onion Rustic Pie (GALETTE)
Prep time: 45 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: french, pie
Ingredients: For the crust:; 1-3/4 cup almond flour; 3/4 cup quinoa flour; 3/4 cup coconut flour; 1/2 cup vegan or regular butter; 2 tbsp ground flax; 2 tbsp water; For the caramelized onions:; 2 large white onions; 2 tbsp vegan or regular butter; 2 tbsp brown sugar; salt & pepper; 1 very large tomato or 2 medium size; Salt & Pepper; 1 tsp oregano; 1 tsp italian seasoning; Goat cheese for topping (optional); Fresh cut basil for topping (optional)

Gluten-free, Optional Vegan and Dairy-free

Summer time always brings a host of wonderful things, like swimming, sunshine, bike rides, campfires and most importantly all of the fresh summer fruits and vegetables. When you live in Canada this is a wonderful treat!!
One of my favorite summer vegetables are fresh local tomatoes. They taste so much sweeter and more delicious than those imported in the winter. We eat them all summer long since my parents and in-laws grow them in their gardens (one great advantage of being Italian!) however the local grocery stores and farmers markets carry plenty as well.
Our favorite way to eat our tomatoes in to simply cut them into quarters and drizzle with olive oil, balsamic vinegar, salt and fresh chopped basil. However since we get SO MANY from our parents, I like to find new and delicious ways to use them up.
One way I love to use them is in my healthy Ratatouille, served over pasta or eaten as a side dish. This time I wanted to make something a little more hearty, and so I decide to make a classic savory galette.
First things first, you might be asking, what the heck is a galette?!!. A galette is often used in French cuisine and is considered to be a flat, round cake or pie made of pastry or dough. We bake galette’s on a cookie tray rather than a pie dish, and are often rustic looking, don’t have a top, and the edges are roughly turned over to make the crust. I like to refer to it as a rustic pie, and is commonly filled with fruit like apples and peaches. However you can make a savory galette like the one we are making here.

THE CRUST

This recipe is relatively easy, and I was actually surprised at how well the crust came together in the food processor! You can make the crust the day before, wrap it in plastic wrap and keep it in the fridge until you are ready to roll it out. If you choose to keep it in the fridge overnight, ensure that you let it come to room temperature before rolling it out otherwise it will break apart easily when rolling. It is also gluten-free and I made it using a combination of almond flour, quinoa flour and coconut flour- all of them offering some really great nutritional value.

The finished ball of dough, ready to be rolled or kept in the fridge overnight.

For the caramelized onions, it’s important to add a bit of brown sugar to allow that golden texture and bring out the flavor. Cook your onions for a long time on medium heat until you see them turn brown

INGREDIENTS

GF flour mix: I used a combo of quinoa, almond and coconut
Shortening or Vegan butter: this keeps it dairy free and vegan if you omit adding goat cheese at the end
Flax egg for binding
Ice cold water
Caramelized onions using vegan or regular butter and brown sugar
Fresh tomatoes
Optional goat cheese and basil on top

HELPFUL TIPS

Make this dough in the food processor for best result, or use the knife method if you don’t have one
Add water one tbsp at a time. If you can grab some dough and it sticks together in a ball, you don’t need to add anymore water
Always use ICE COLD water
Roll the dough out larger than the galette/tart will be. This allows for you to fold over the outer edges. I rolled mine out to be 17″
Since the edges can cook quicker than the center, adding foil to the outer edges allows for more even cooking.

The last step is to season the top with salt & pepper, and italian seasoning. When baking be sure to watch the edges as they cook faster than the center, considering adding foil around the edge to prevent burning.

This rustic pie can be served as a side dish or as a lunch//dinner served with salad!

Enjoy!! xoxox

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Print Recipe

Tomato and Caramelized Onion Rustic Pie (GALETTE)

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Dinner, Sides – french, pie

By Nadia Zanini – Serves: 8

Prep Time: 45 mins – Cooking Time: 30 mins – Total Time: 1 hour

A hearty and nutritious savoury rustic pie that is simple to make and tastes wonderful!

Ingredients

For the crust:
1-3/4 cup almond flour
3/4 cup quinoa flour
3/4 cup coconut flour
1/2 cup vegan or regular butter
2 tbsp ground flax
2 tbsp water
For the caramelized onions:
2 large white onions
2 tbsp vegan or regular butter
2 tbsp brown sugar
salt & pepper
1 very large tomato or 2 medium size
Salt & Pepper
1 tsp oregano
1 tsp italian seasoning
Goat cheese for topping (optional)
Fresh cut basil for topping (optional)

Instructions

Pre-heat oven to 350 degrees

For the Crust:

Make the flax egg by combining flax and water. Let sit for 5-10 mins

Add the almond flour, quinoa flour and coconut flour to a food processor and add cold butter, salt and flax eggs. Process until a ball forms.

Remove and wrap in plastic wrap if storing in the fridge overnight. If using immediately, place the ball on a baking sheet lined with parchment paper.

Pat down the ball using hands first, then roll out into a circle that is approximately 17"

Set aside in fridge while you prepare the onions

For the Caramelized onions:

Add butter and brown sugar to a frying pan. Thinly slice onions and add to pan, season with salt & pepper. Set heat to med and allow onions to cook until they are brown in color and very soft, this can take up to 7-10 mins. Let cool slightly

Add caramelized onions to crust, leaving a 1.5 inch space around the edge to fold over the edges

Slice tomatoes, and arrange over top of the onions

Sprinkle on your oregano, italian seasoning and salt & pepper

Using a flat spatula or knife, lift the outer edge of crust and fold it gentle over so that it just touches the tomatoes, to create your edge (this is a rustic pie so looks do not matter! Let it be messy)

Add chunks of goat cheese on top, if desired

Bake in pre-heated oven at 350 degrees for 35-40 mins. Use foil on the outer edges of the pie to prevent burning

Nutrition

404 Calories
22.8g Carbohydrates
9.4mg Cholesterol
31.2g Fat
8.3g Fiber
11g Protein
7.6g Saturated fat
213mg Sodium
3.6g Sugar
10g Unsaturated fat

Notes

The nutritional information provided is an estimate only, using an only nutritional calculator, and can vary depending on the products use. It does not substitute for professional nutritional advice.