Ixta Belfrage’s vegan recipe for curried caramelised onion galette

The star of the present right here is the bechamel – in a blind style take a look at, you’d by no means guess it was vegan. What’s extra, it’s extremely versatile. Right here, I take advantage of it as the bottom for a galette topped with caramelised onions; you may also use it to make lasagne or cannelloni and moussaka (subsequent week, I’ll present you one other approach to make use of it). Experiment with the flavour profile by subbing the curry powder for various spices or recent herbs (which you’ll be able to mix straight in), however I’d suggest retaining the nutmeg within the combine, as a result of it lends the sauce a beautiful, candy nuttiness.

Curried caramelised onion galette

Prep 10 min
Cook dinner 1 hr 15 min
Serves 2-4

1 x ready-rolled puff pastry sheet, appropriate for vegans (it normally is available in a 320g or 375g pack)
2 medium onions, peeled and halved
2½ tbsp maple syrup
2 tbsp olive oil, plus additional for brushing
¾ tsp gentle or medium curry powder
¼ tsp superb salt
1 tbsp sesame seeds
1 large pinch flaked salt
10g dill leaves
10g basil leaves
1 tsp lemon juice
Chipotle (or common) chilli flakes, to serve

For the curried bechamel
300g silken tofu, very properly drained
40g white miso paste
2 tbsp olive oil
2 tsp dried onion granules
1 small garlic clove, peeled and roughly chopped
½ tsp gentle or medium curry powder
A lot of freshly grated nutmeg (or ⅛ tsp floor nutmeg)
¼ tsp superb salt
Freshly floor black pepper (about 10 twists)

Warmth the oven to 220C (200C fan)/425F/gasoline 7. Unroll the pastry on to a big, flat baking tray. Put all of the substances for the bechamel in a blender and blitz till utterly clean.

Very thinly slice the onion halves (use a mandoline, if in case you have one), then toss in a bowl with the maple syrup, olive oil, curry powder, superb salt and loads of pepper and put aside.

Spoon the bechamel on to the pastry, then unfold it out leaving a 3cm rim throughout the perimeters. Unfold out the onions on prime of the bechamel.

Fold the rim of the pastry up and over the onions across the edges, then brush the uncovered pastry with oil. Sprinkle the sesame seeds and flaked salt over the uncovered pastry, pushing the seeds into the pastry in order that they stick.

Bake for quarter-hour, then take away the tray from the oven and switch down the temperature to 200C (180C fan)/390F/gasoline 6. The onions will at this stage have shrunk and clumped collectively a bit, so unfold them out as soon as once more – that is to make sure they cook dinner evenly. Drizzle with a bit of oil, return to the oven for 20-Half-hour, till the rim is overvalued and a deep, golden brown, then take away (control it, simply in case).

Flip the grill to its highest setting, then grill the highest of the galette for a minute or two, or till the onions tackle some extra color. Preserve a really shut eye on issues, although, since you don’t wish to burn the pastry; you simply wish to char the onions a bit of (if in case you have one, use a blowtorch to char the onions as a substitute, as a result of that gives you extra management). Put aside to chill for 10 minutes.

In the meantime, combine the herbs with the lemon juice, a drizzle of oil and a pinch of salt, organize these excessive of the galette, sprinkle with chilli flakes and serve.