Caramelised onion and feta galette

I’d had a combination of flavours going round my mind for a few days – sweet caramelised onions, salty feta cheese, a hint of something smoky… It all sounded great and I thought I’d organise the components into some sort of tart using shop-bought puff pastry for ease and speed. (Does anyone ever make their own puff pastry? Really?)

So of course, when Kipper and I nipped to the supermarket and bought a huge pile of fruit and veg, bread, baking ingredients, juice, cleaning products etc etc etc the one thing we forgot was the puff pastry.

I realised as soon as we’d loaded the car and started the engine. For a millisecond, I considered running back in. And then I though, “Oh, sod it! I’ll just make a galette instead!”

A galette is a round, flat, rustic tart/pie/cake/pastry, with a name that suggests a French origin. I think (and could well be wrong) that traditionally they have a sweet fruit filling, like a sort of informal pie. Confusingly, there is also a variety of buckwheat crepe called a galette. This recipe is for the former, not the latter.

Wherever they come from, they’re pretty easy to make. The galette dough handles like a dream and rolls out beautifully, and because of the ‘rustic’ nature of the galette, doesn’t even need to be trimmed into shape or otherwise fiddled about with. Uneven edges just add to its shabby-chic charm! It bakes to a very light, flaky and crisp pastry – almost too flaky and crisp according to DH – with a lovely buttery flavour.

The filling I’d been fantasising about turned out just as I’d hoped – rich but not overpowering, a perfect balance of sweet, spicy and salty. 

I made four individual galettes, rather than one big one, but you could just as easily make a large galette and cut it into slices to serve. We ate them with salad, for our first meal this year served IN THE GARDEN! Bring on the summer!

Caramelised onion and feta galettes

Caramelised onion and feta galette
Serves 4
Write a review
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
474 calories
34 g
82 g
34 g
9 g
19 g
155 g
356 g
3 g
1 g
14 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 474
Calories from Fat 300
% Daily Value *
Total Fat 34g
Saturated Fat 19g
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 82mg
Sodium 356mg
Total Carbohydrates 34g
Dietary Fiber 2g
Sugars 3g
Protein 9g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the galette dough
  1. 100g butter
  2. 145g plain flour
  3. 2-3 tbsp cold water (or thereabouts)
For the filling
  1. 550-600g onions
  2. 2 tbsp olive oil
  3. 2 tsp thyme
  4. 0.25-0.5 tsp hot smoked paprika
  5. 4 tsp tomato puree
  6. 125g feta cheese, cut into small dice
For the galette pastry dough
  1. Wrap the butter in cling film and place in the freezer for at least an hour.
  2. Once frozen, grate the butter into fine shreds in the food processor. Swap the grating disc for the regular blade, add the flour, and process until the mixture looks like sand. With the motor running, gradually add the cold water until the dough just comes together.
  3. Wrap the dough in cling film and refrigerate while you make the filling.
For the filling
  1. Peel and thinly slice the onions. Heat the olive oil in a large skillet and cook the sliced onions, stirring occasionally, for around 15 minutes until caramelised and golden. Stir in the thyme and smoked paprika, and if necessary add a little water to deglaze the pan. Remove from the heat.
To make the galettes
  1. Heat the oven to 200C.
  2. Remove the dough from the fridge and cut into four pieces. Roll each one out of a floured surface to give a rough circle around 20cm across.
  3. Spread 1 tsp of tomato puree on each pastry circle, leaving a 2-3cm border at the edge. Spoon a quarter of the onion mixture onto each circle and spread over the tomato puree. Divide the feta cheese between the four pastry circles.
  4. Fold up the pastry border to cover the edges of the filling - pleat and pinch to create a rough, rustic edge for the galettes.
  5. Place on a baking sheet and bake at 200C for 20 minutes, until the pastry is golden and the cheese is just starting to brown at the edges.
  6. Cool for a moment or two, then serve.
  1. If you don't have a food processor, grate the butter by hand, then cut it into the flour using a knife or metal spoon - don't handle the mixture, or the butter will warm up and melt.
Caramelised onion and feta galettes

I love this kind of vegetarian dish – delicious, substantial and interesting! Kipper and DH are both meat eaters but they certainly don’t complain about eating veggie food when it’s as yummy as these galettes. Which is why I’m entering this recipe into the Betta Living Vegetarian Recipe competition, running in advance of National Vegetarian Week which this year is 19-25 May. They want “to show that vegetarian food is more than just tofu, nut roasts and quorn dishes,” which is certainly the case in this household, I can tell you 🙂

To be honest, it was hard to choose just ONE delicious vegetarian recipe to enter!

You can find more of my yummy vegetarian recipes here.

One Comment:

  1. Pingback: Buckwheat crepes with creamy asparagus, beans & mushrooms - Family-Friends-Food

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