Pumpkin, Caramelized Onion, and Sage Galette

Name: Pumpkin, Caramelized Onion, and Sage Galette
Prep time: PT20 minutes active prep, 2 hours to chillM
Cook time: PT35 minutesM
Total time: 1 h
Yield: 6-8 servings
Ingredients: ¼ cup Ice-cold water; ½ cup Vegan butter; 1 ⅓ cups Flour; Florida Crystals® Organic Powdered Raw Cane Sugar2 tablespoons; Florida Crystals® Organic Raw Cane Sugar1 teaspoon; ½ teaspoon Salt; 2 teaspoons Baking powder; 1 large Red onion; 2 tablespoons Olive oil; 15 leaves (or ⅕ tsp ground sage) Dried sage leaves; 1 teaspoon Garlic powder; ½ teaspoon Salt; ¼ teaspoon Pepper; 1 cup Pumpkin puree; 1 teaspoon Vegan butter or aquafaba; Florida Crystals®Organic Light Brown Raw Cane Sugar1 tablespoon

Categories:

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

Prep Time

20 minutes active prep, 2 hours to chill

Cook Time

35 minutes

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.

Servings

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:

Step 1

Add ice to water in a bowl or measuring cup and let sit until very cold.

Step 2

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:

Step 1

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.

Step 2

Remove dough from the refrigerator, and roll out on a silicone baking mat.

Step 3

Spread pumpkin puree on the dough, leaving about an inch around the edges. Sprinkle the onion and sage mixture on top.

Step 4

Fold the edges of the dough over, gently, using a rubber spatula to help lift the dough without breaking it.

Step 5

Using a brush, paint a teaspoon of vegan butter (or aquafaba) on the crust to brown (optional).

Step 6

Top pumpkin and crust with Florida Crystals® Organic Light Brown Raw Cane Sugar.

Step 7

Bake for 35 minutes at 400F degrees.