JThe star of the show here is the béchamel – in a blind taste test, you’d never guess it was vegan. Plus, it’s incredibly versatile. Here, I’m using it as a base for a galette topped with caramelized onions; you can also use it to make lasagna or cannelloni and moussaka (next week I’ll show you another way to use it). Experiment with the flavor profile by replacing the curry powder with different spices or fresh herbs (which you can mix straight in), but I recommend keeping the nutmeg in the mix as it gives the sauce a nice sweet nuttiness .
Caramelized onion galette with curry
Preperation 10 minutes
to cook 1h15
1 x ready-to-use puff pastry sheetsuitable for vegans (it usually comes in a 320g or 375g pack)
2 medium onionspeeled and cut in half
2½ tablespoons maple syrup
2 tablespoons olive oilplus extra for brushing
¾ teaspoon mild or medium curry powder
¼ teaspoon fine salt
1 tablespoon sesame seeds
1 large pinch of flaked salt
10g dill leaves
10g basil leaves
1 teaspoon lemon juice
Chipotle pepper flakes (or regular)to serve
For the curry béchamel
300g silken tofuvery well drained
40g white miso paste
2 tablespoons olive oil
2 teaspoons dried onion pellets
1 small clove of garlicpeeled and roughly chopped
½ teaspoon mild or medium curry powder
Lots of freshly grated nutmeg (or ⅛ teaspoon ground nutmeg)
¼ teaspoon fine salt
Freshly ground black pepper (about 10 rounds)
Heat the oven to 220 C (200 C fan)/425 F/gas 7. Unroll the dough on a large flat baking sheet. Put all the ingredients for the béchamel in a blender and blend until completely smooth.
Slice the onion halves very thinly (use a mandolin, if you have one), then mix in a bowl with the maple syrup, olive oil, curry powder, fine salt and plenty of pepper and set aside.
Pour the béchamel over the dough, then spread it out, leaving a 3 cm rim all around. Spread the onions over the béchamel.
Fold the edge of the dough up and over the onions around the edges, then brush the exposed dough with oil. Sprinkle the sesame seeds and flaked salt over the exposed dough, pushing the seeds into the dough so they stick.
Bake for 15 minutes, then remove the baking sheet from the oven and lower the temperature to 200C (180C fan)/390F/Gas 6. At this point the onions will have shrunk and clumped together a bit, so spread them out. them again – this is to make sure they cook evenly. Drizzle with a little oil, return to the oven for 20-30 minutes, until the edge is puffy and deep golden brown, then remove (watch, just in case).
Turn the grill to its highest setting, then broil the top of the patty for a minute or two, or until the onions take on a little more color. Keep a very close eye on things though, because you don’t want to burn the dough; you just want to char the onions a bit (if you have one, use a torch to char the onions instead, as it will give you more control). Leave to cool for 10 minutes.
Meanwhile, toss the herbs with the lemon juice, a drizzle of oil and a pinch of salt, arrange them on top of the galette, sprinkle with chilli flakes and serve.
Ixta Belfrage’s first solo cookbook, Mezcla, is published by Ebury in July.