Green Bean and Caramelized Onion Galette with Cashew Gouda Cheese
This rustic vegan galette is a savory delight, featuring smoky-sweet caramelized onions, tender green beans, and a creamy cashew gouda cheese. Encased in a flaky, golden crust, it's a hearty yet elegant meal perfect for any occasion.
Equipment
- Food processor
- mandolin
Ingredients
Galette crust
- 2 cups all purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 3/4 cups plant-based butter
- 10-12 tbsp ice cold water
- 2 tbso plant based milk for the crust
Cashew gouda cheese
- 1 cup cashews soaked overnight or in boiling water for 30 mins
- 1/2 cup water
- 1 tsp cornstarch
- 2 tbsp lemon juice
- 1 tsp maple syrup
- 1/2 cup nutritional yeast
- 2 tsp miso paste
- 2 tsp smoked paprika
- 2 tsp onion powder
- 1 tsp liquid smoke
Green beans
- 8 oz green beans
Caramelized onions
- 1 yellow onion thinly sliced
- 2 tbsp olive oil
- 1 tsp maple syrup
- 1 tsp liquid smoke
- 1 tsp soy sauce or tamari
Instructions
- In a food processor, combine the flour, sugar, salt, and cubed plant-based butter. Pulse until the mixture resembles coarse crumbs with pea-sized butter chunks. (If you don't have a food processor, you can work the dough with your hands in a large mixing bowl) Gradually add ice water, pulsing until the dough just comes together. Don't overwork it! Wrap the dough in plastic wrap and chill for 30 minutes to an hour.
- While the dough chills, bring a large pot of salted water to a rolling boil. Blanch the trimmed green beans for 2 minutes, then immediately plunge them into an ice bath to stop cooking and preserve their bright color. Drain and set aside.
- Combine all the cashew gouda ingredients in a high-powered blender and blend until smooth and creamy. Set aside. Taste and adjust seasonings as needed.
- Preheat your oven to 400°F (200°C). Meanwhile, heat olive oil in a large skillet over medium heat. Add the sliced onions and cook slowly until they start to soften and turn golden brown, about 10 minutes. Lower the heat if they start to burn. Stir in the maple syrup, liquid smoke, and soy sauce, and continue cooking until the onions are deeply caramelized and jammy, about another 10 minutes.
- On a lightly floured surface, roll out the chilled dough into a 10-12 inch circle. It doesn't need to be perfect – rustic is charming!
- Spread the vegan gouda mixture evenly over the dough, leaving a 1-2 inch border around the edges. Top with the blanched green beans and caramelized onions, arranging them as desired.
- Gently fold the edges of the dough over the filling, overlapping as needed to create a rustic galette shape. Baste the edges of the crust with plant based milk. Bake for 45 minutes, or until the crust is golden brown.
Notes
- Use cold butter and ice cold water for the dough: the colder the better, as it helps the dough form a flaky crust.
- Don't over-process the dough: Pulse until just combined, as overworking the dough can lead to a tough crust.
- Chill the dough thoroughly: This helps the butter solidify and ensures a flakier crust.
- Soak the cashews overnight: But if you don't have time, you can soak the cashews in boiling hot water for 30 minutes. If you have a high powdered blender, you can skip this altogether, but your sauce will not be as creamy.