Hold onto your hats because this Mushroom Caramelised Onions Galette is an absolute showstopper! And is WORTH all the steps!!!💥🧅🍄
250g all purpose flour
100g ice cold water + 1tbsp vinegar
200g Vegan Dairy cultured butter cut into 1 inch cubes
4-5 medium onions thinly sliced
1-2 tbsp olive oil
Pinch of salt
Approx 15 fresh button mushrooms sliced
1 shallot minced
2 tbsp cultured butter or garlic and sage butter
Half of the mushroom topping
Half of the caramelised onion
¼ cup sliced olives
¼ cup chopped parsley
2-3 tbsp cold cultured butter or garlic and sage butter
Mix the water and vinegar and keep this cold in the fridge. Place the flour and butter in a bowl and press the flour into the cold butter using your fingertips until it resembles coarse crumbs that are pea size. Pour in the cold water and vinegar mixture and mix loosely with your hands. The dough will be shaggy. Tip the dough onto your work surface and fraissage the dough. You do this by gathering the dough at the edge, folding it inwards to the middle, and then use the heel of your hand to press the dough away and against the work surface. Turn the dough to the left (or right!) and repeat with the next area. Repeat until you have gone through all of the dough. Gather the dough into a rectangle shape, slice it in half and stack it on top of the other dough. Repeat the fraissage process. We did this process 3 times and this will create a flaky dough. When ready, slice the dough in half and wrap each using cling wrap and let rest in the fridge for 30 mins or until you’re ready to use. You’ll be able to make 2 galettes from this dough.
In a pan cook the onions slowly with the oil and a pinch of salt until dark brown and jammy in texture. This will take from 15-20mins. Use half of these to make the tapenade.
In a pan melt the butter and cook the shallots together with the sliced mushrooms until these are browned and tender. Use half of the topping to make the tapenade.
Using a blender combine all the ingredients until smooth. Set aside.
TO PREPARE AND SERVE
Preheat the oven to 180c and prepare a baking sheet lined with parchment or baking paper. Set aside. Assemble the Galette by rolling out half of the dough into a round or rectangular shape. Spread the tapenade on top, making sure to leave 1 inch around the edges. Fold the edge over the tapenade and fill the middle with the mushroom and caramelised onions. You can use a bit of dairy free milk to brush the edges and sprinkle some sesame seeds on top, but don’t worry if you don’t do this process! Bake the galette for 25-30mins. Top with your fave @thevegandairy cheese – we used the Herb and Garlic Soft Cheese.