During fall and winter season I simply love baking and cooking with apples. I especially like to pair them with chestnuts, pumpkin, sweet potatoes and, like in this recipe, with onions. They just go amazingly well together and taste fantastic. A galette is actually a breton pancake made with buckwheat flour and eaten either sweet or savoury. Furthermore tarts or flat cakes are also called galette. This recipe is made with buckwheat flour as well and therefore free of gluten. I got inspired by the traditional German onion cake, which is always eaten during early fall when the first wine is harvested, and then by the French “Tarte flambé”. The latter is often made with a sour cream, spread under the usual toppings of onions and ham. This galette has a vegan sour cream made with cashew nuts and is hence vegan, gluten free and just tastes amazing. Isn’t that great?! Can you tell I’m exciting by this recipe? 🙂
Of course this recipe contains due to its wholesome ingredients, lots of great nutrients as well. Buckwheat adds protein and amino acids. Flax seeds add lots of fibre. The cashew nuts not only make for a wonderful sour cream alternative but add even extra protein and valuable magnesium too. Sometimes working with gluten free flours can be a little tricky as the dough can tear more easily, but working with a little more care usually does the trick. The dough for this galette can be rolled out very easily if you sprinkle a little flour on your working surface.
Apple and onion galette
For the dough
- 400 grams buckwheat flour
- 50 grams ground flax seeds
- 1 tsp salt
- 1 1/2 tsp baking powder
- 2 tbsp olive oil
- 250 ml water
For the topping
- 3 big apples (peeled, quartered and sliced)
- 2 large onion, cut in halves and sliced
- 1 tbsp olive oil
- 150 grams cashew nuts, ground
- 3 tbsp apple cider vinegar
- 100 ml water
- salt and black pepper
Preheat oven to 200°C/375°F and line two baking sheets with baking parchment.
For the dough mix buckwheat flour, salt, flax seeds and baking powder in a bowl. Add the olive oil and water and knead into a flexible dough. Roll into a ball. Keep aside.
For the topping heat the olive oil in a pan and add onions and apple slices. Season with salt and black pepper. Fry until onions are translucent.
Prepare the vegan sour cream by mixing the ground cashew nuts with apple cider vinegar and water. Season with salt and black pepper. Mix until you have a creamy consistency.
Divide the dough into four parts and roll out each onto a floured surface. Spread some sour cream on top and add the apples and onions. Fold the sides over and press down the edges with a fork. Brush some water on the edges.
Place the baking sheets in the oven and bake for 10 minutes. Rotate the sheets and bake for 10 more minutes. Take out and serve!