Curried caramelised onion galette

Name: Curried caramelised onion galette
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Cuisine: Mediterranean, French, European
Ingredients: 1x ready-rolled puff pastry sheet, suitable for vegans; 2 medium onions, peeled and halved; 2½ tbsp maple syrup; 2 tbsp olive oil, plus extra for brushing; ¾ tsp mild or medium curry powder; ¼ tsp fine salt; 1 tbsp sesame seeds; 1 pinch flaked salt; 10g dill leaves; 10g basil leaves; 1 tsp lemon juice; Chipotle or chilli flakes, to serve; 300g silken tofu, very well drained; 40g white miso paste; 2 tbsp olive oil; 2 tsp dried onion granules; 1 small garlic clove; ½ tsp mild or medium curry powder; freshly grated nutmeg (substitute ⅛ tsp ground); ¼4 tsp fine salt; Freshly ground black pepper (about 10 twists)

5 steps

Prep:10minCook:1h 15min

The star of the show here is the bechamel- in a blind taste test, you'd never guess it was vegan. It's also incredibly versatile. In today's recipe, Iuse it as the base for a galette topped with caramelised onions; you can also use it in lasagne, cannelloni or moussaka (next week, I'll show you another way to use it). Experiment with the flavour profile by subbing the curry powder for other spices or fresh herbs (which you can blend straight in), but I'd recommend keeping nutmeg in the mix - it lends the sauce a lovely, sweet nuttiness. Serves 2-4 people

Updated at: Mon, 04 Dec 2023 11:37:06 GMT

Ingredients

4 servings

1ready-rolled puff pastry sheet

suitable for vegans

2onions

medium, peeled and halved

2 ½ Tbspmaple syrup

2 Tbspolive oil

plus extra for brushing

¾ tspmild curry powder

or medium

¼ tspfine salt

1 Tbspsesame seeds

1 pinchflaked salt

10gdill leaves

10gbasil leaves

1 tsplemon juice

Chipotle

or chilli flakes, to serve

For the curried bechamel

300gsilken tofu

very well drained

40gwhite miso paste

2 Tbspolive oil

2 tspdried onion granules

1garlic clove

small

½ tspmild curry powder

or medium

nutmeg

freshly grated, substitute 1/8 tsp ground

fine salt

10 twistsblack pepper

Freshly ground

Instructions

Step 1

1. Heat the oven to 220C (200C fan)/ gas 7. Unroll the pastry on to a large, flat baking tray. Put all the bechamel ingredients in a blender and blitz smooth. Very thinly slice the onion halves (use a mandoline, if you have one), then toss in a bowl with the maple syrup, olive oil, curry powder, fine salt and plenty of pepper.

Step 2

2. Spoon the bechamel over the pastry, then spread it out leaving a 3cm rim all around the edges. Spread out the onions on top of the sauce. Fold the rim of the pastry up and over the onions around the edges, then brush the exposed pastry with oil. Sprinkle the sesame seeds and some flaked salt over the exposed pastry, pushing the seeds into the pastry so they stick.

Step 3

3. Bake for 15 minutes, then remove the tray from the oven and turn down the heat to 200C (180C fan)/ gas 6. The onions will have shrunk and clumped together a bit, so spread them out again to ensure they cook evenly. Drizzle with oil, and bake for 20-30 minutes more, until the rim is puffed up and a deep, golden brown, then remove (keep an eye on it, just in case).

Step 4

4. Turn the grill to its highest setting, then grill the top of the galette for a minute or two, or until the onions take on some more colour. Keep a very close eye on things, though, because you don't want to burn the pastry; you just want to char the onions a little (if you have one, use a blowtorch to char the onions instead, because that will give you more control). Set aside to cool for 10 minutes.

Step 5

Meanwhile, mix the herbs with the lemon juice, a drizzle of oil and a pinch of salt, arrange these over the top of the galette, sprinkle with chilli flakes and serve.