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Instructions
For the Galette Crust:
Step 1
Add ice to water in a bowl or measuring cup and let sit until very cold.
Step 2
Remove ice, and measure out ¼ cup of the ice-cold water and add to a mixing bowl or processor. Cube cold vegan butter and add it to the ice-cold water with the flour, Florida Crystals® Organic Powdered Raw Cane Sugar, Florida Crystals® Organic Raw Cane Sugar, salt, and baking powder, and mix thoroughly. Refrigerate mixture in a lidded container for at least 2 hours, but up to 24 hours.
For the Filling:
Step 1
Slice one large red onion (equivalent to 3 small red onions) until you have 1 ½ cups. Heat 2 tablespoons of olive oil in a saucepan over low heat. Add the sliced onions, sage, garlic powder, and salt and pepper. Cook on a low heat, stirring occasionally, until the onions are browned and somewhat crispy, 35-40 minutes.
Step 2
Remove dough from the refrigerator, and roll out on a silicone baking mat.
Step 3
Spread pumpkin puree on the dough, leaving about an inch around the edges. Sprinkle the onion and sage mixture on top.
Step 4
Fold the edges of the dough over, gently, using a rubber spatula to help lift the dough without breaking it.
Step 5
Using a brush, paint a teaspoon of vegan butter (or aquafaba) on the crust to brown (optional).
Step 6
Top pumpkin and crust with Florida Crystals® Organic Light Brown Raw Cane Sugar.
Step 7
Bake for 35 minutes at 400F degrees.
Chef's Tip
Refrigerating the dough ensures it will hold its shape when baked – be careful not to skip this step.
