Pumpkin, Caramelized Onion, and Sage Galette
A sweet and savory alternative to pumpkin pie, this galette is incredibly easy to make and full of fall flavor.


Meet the Chef: Lauren Waterman
Lauren is the vegan recipe developer and photographer behind the blog Chickpea and Herb. She focuses on garden to table food with a big emphasis on seasonal ingredients and sustainability. She lives in Philadelphia with her musician husband and three freeloading kitties.

For the Crust:
- ¼ cup Ice-cold water ¼ cup Ice-cold water
- ½ cup Vegan butter ½ cup Vegan butter
- 1 ⅓ cups Flour 1 ⅓ cups Flour
- Florida Crystals® Organic Powdered Raw Cane Sugar 2 tablespoons 2 tablespoons Florida Crystals® Organic Powdered Raw Cane Sugar
- Florida Crystals® Organic Raw Cane Sugar 1 teaspoon 1 teaspoon Florida Crystals® Organic Raw Cane Sugar
- ½ teaspoon Salt ½ teaspoon Salt
- 2 teaspoons Baking powder 2 teaspoons Baking powder
For the Filling:
- 1 large Red onion 1 large Red onion
- 2 tablespoons Olive oil 2 tablespoons Olive oil
- 15 leaves (or ⅕ tsp ground sage) Dried sage leaves 15 leaves (or ⅕ tsp ground sage) Dried sage leaves
- 1 teaspoon Garlic powder 1 teaspoon Garlic powder
- ½ teaspoon Salt ½ teaspoon Salt
- ¼ teaspoon Pepper ¼ teaspoon Pepper
- 1 cup Pumpkin puree 1 cup Pumpkin puree
- 1 teaspoon Vegan butter or aquafaba 1 teaspoon Vegan butter or aquafaba
- Florida Crystals®Organic Light Brown Raw Cane Sugar 1 tablespoon 1 tablespoon Florida Crystals®Organic Light Brown Raw Cane Sugar
Instructions
For the Galette Crust:
Add ice to water in a bowl or measuring cup and let sit until very cold.
Remove ice, and measure out ¼ cup of the ice-cold water and add to a mixing bowl or processor. Cube cold vegan butter and add it to the ice-cold water with the flour, Florida Crystals® Organic Powdered Raw Cane Sugar, Florida Crystals® Organic Raw Cane Sugar, salt, and baking powder, and mix thoroughly. Refrigerate mixture in a lidded container for at least 2 hours, but up to 24 hours.
For the Filling:
Slice one large red onion (equivalent to 3 small red onions) until you have 1 ½ cups. Heat 2 tablespoons of olive oil in a saucepan over low heat. Add the sliced onions, sage, garlic powder, and salt and pepper. Cook on a low heat, stirring occasionally, until the onions are browned and somewhat crispy, 35-40 minutes.
Remove dough from the refrigerator, and roll out on a silicone baking mat.
Spread pumpkin puree on the dough, leaving about an inch around the edges. Sprinkle the onion and sage mixture on top.
Fold the edges of the dough over, gently, using a rubber spatula to help lift the dough without breaking it.
Using a brush, paint a teaspoon of vegan butter (or aquafaba) on the crust to brown (optional).
Top pumpkin and crust with Florida Crystals® Organic Light Brown Raw Cane Sugar.
Bake for 35 minutes at 400F degrees.
Chef's Tip
Refrigerating the dough ensures it will hold its shape when baked – be careful not to skip this step.
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