Caramelised Onion and Sweet Potato Galette
Looking to level up your knife skills this year? Our Caramelised Onion and Sweet Potato Galette will do the trick! This amazing centerpiece is SO tasty and with the Wusthof Classic Ikon set, where design meets cutting-edge precision, slicing onions & peeling sweet potatoes is a breeze. Packed with sweet and jammy caramelised onions it’s then baked until golden and topped with plant-based feta & zesty gremolata. Check out the full recipe below!
Serves
Ingredients
For the Caramelised Onions
<item-todo-done>3 onions<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 tbsp plant-based butter<item-todo-done><item-todo-done>1 tsp salt<item-todo-done><item-todo-done>1 tsp sugar<item-todo-done><item-todo-done>1 tbsp balsamic vinegar<item-todo-done>
For the Sweet Potato
<item-todo-done>4 medium sweet potatoes<item-todo-done><item-todo-done>1 tbsp dried thyme<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done> salt and pepper<item-todo-done>
For the Pastry
<item-todo-done>1 sheet of plant-based shortcrust pastry<item-todo-done>
For the Gremolata and to Serve
<item-todo-done> handful of parsley<item-todo-done><item-todo-done>1 large garlic clove<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>4 tbsp olive oil<item-todo-done><item-todo-done> salt and pepper<item-todo-done>
Before you start
Heavy bottom saucepan | 2 baking trays lined with parchment paper | Mixing bowl | Garlic crush or microplane
For the caramelised onions and sweet potato
- Peel and slice the onions
- Heat the olive oil and melt the butter in a saucepan over medium to low heat. Add the onions and stir to coat in the oil and butter. Cook for 10 minutes until they are turning golden. Sprinkle over the salt and sugar. Stir and and then leave the onions to cook for 30 minutes more, stirring occasionally. The trick here is to leave them alone enough to brown, but not too much that they burn. You may need to lower the temperature and add a splash of water of the onions are drying out
- Whilst the onions caramelise, prep the sweet potato
- Preheat the oven to 200*C fan setting
- Peel and slice the sweet potato into slice, about ½ inch thick
- Toss the sweet potato with the thyme, olive oil and a pinch of salt and pepper
- Roast in the hot oven for 15 minutes, until golden on the outside and soft on the inside. Set to one side
For the gremolata
- Roughly chop the parsley (stems included!). Peel and crush the garlic. Zest and juice the lemon
- Add the chopped parsley, crushed garlic, zest and 1 tbsp lemon juice to a mixing bowl. Stir through the olive oil. Taste and season with salt and pepper
Return to the onions
- The onions are caramelised when they are a rich brown colour, and sticky in texture. At this point, add the balsamic vinegar and deglaze the pan
Assemble & bake
- Remove the pastry from the fridge and allow it to come up to room temperature. Cut around the edges of the pastry so that you have a circle shape. Transfer the pastry to a tray line with baking parchment, and spread the carmelised onions over the pastry, leaving a ¼ inch border all the way around. Arrange the sweet potato on the pastry, slightly overlapping, keeping the border clear
- Bake in the hot oven for 20 minutes, until the pastry is cooked through
Time to serve
- Transfer the galette to a serving plate
- Crumble over the plant-based feta and gremolata before serving in the middle of the table