Recipes>Onion Recipes
Sticky Onion, Celeriac and Chestnut Galette
by Gaz Oakley from Plant to Plate
Serves 4-6
This crispy, seeded galette is filled with sticky roasted vegetables and chestnuts to make a wholesome vegetarian meal.
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Plant to Plate
Gaz Oakley
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Introduction
I love making galettes because the pastry is very forgiving. Actually, the more rustic the pastry is, the better it looks. So don’t worry if the pastry tears or breaks – just patch it up! It’s packed with lovely seeds, and the filling is hearty, oniony and warming.
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Ingredients
| 6 small | onions, peeled and halved |
|---|---|
| 1 small | celeriac (celery root), peeled and cut into wedges |
| 180g (6½oz) | vacuum-packed cooked chestnuts |
| 3 tbsp | olive oil, plus extra to serve |
| 3 tbsp | pomegranate molasses or maple syrup |
| 4 tbsp | red wine vinegar |
| 2 tbsp | wholegrain mustard |
| 1 tbsp | miso paste |
| 8 | thyme sprigs, plus extra leaves to garnish |
| For the pastry | |
| 140g (1 cup/5oz) | buckwheat flour |
| 140g (1 cup/5oz) | spelt flour (or replace with more buckwheat flour for gluten-free) |
| Pinch of sea salt | |
| 120g (½ cup/4oz) | cold butter, cubed |
| 2 tbsp | olive oil |
| About 5 tbsp | ice-cold water |
| 2 tbsp | pumpkin seeds |
| 2 tbsp | flax seeds |
| 1 tbsp | sunflower seeds |
| 1 tbsp | sesame seed |
Method
Preheat your oven to 200°C/180°C fan (400°F/Gas Mark 6).
For the pastry, in a bowl, mix together the buckwheat flour, spelt flour and salt. Add the cold butter cubes and olive oil and rub them into the flour mixture until it has a breadcrumb-like consistency.
Stir in just enough cold water for the dough to come together. Add all the seeds, kneading them until they are evenly distributed throughout the dough. Form the dough into a ball, then cover the bowl and let it rest in the fridge while you make the filling.
For the filling, add the onions, celeriac wedges and chestnuts to a baking dish. In a small bowl, whisk together the olive oil, pomegranate molasses or maple syrup, the vinegar, mustard, miso and thyme until smooth. Pour this over the onion mixture and mix really well, making sure everything is coated.
Bake in the oven for 45 minutes or until the liquid becomes sticky and the vegetables are tender. Remove and allow to cool to room temperature.
Roll out the chilled dough on a floured sheet of baking parchment into a rough circle about 5mm (¼ inch) thick. The pastry may break up, but this is a rustic dish so don’t worry if you have to patch areas up. Spoon the onion, celeriac and chestnut mixture into the centre of the pastry, leaving a clear border around the edges. Fold the edges of the pastry up over the filling, leaving the centre exposed. Slide the parchment and pastry onto a baking sheet.
Place the galette in the oven and bake for 25 minutes, or until the pastry is golden and crisp. Serve garnished with a sprinkling of thyme and a drizzle of olive oil.
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Ingredients
Method
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