Caramelized Spring Onion and Roasted Tomato Herbed Galette with Greek Feta

Most of us in the U.S. have had sweet galettes with fruit-based fillings but we are going the savory route with this recipe.  We use caramelized Spring onions as the base filling and top them with oven roasted Roma tomatoes and Feta cheese.  We also add garlic, basil, and oregano to the half all purpose and whole wheat (both organic) dough to give the hearty crust an herbal punch.

Caramelized onion and roasted Roma tomato galette lr-7799

Preparation Time:  2 hours total (45 minutes to make the dough, chill, then shape; 45  minutes to prep and caramelize the onions, and 30 minutes to prep and roast the tomatoes)

Note:  The caramelized spring onions and roasted tomato fillings may be made a day or two ahead.  The herbed galette dough may also be made a day ahead and stored in the fridge but must be taken several hours ahead of when you are going to roll out the dough, and that is because the coconut oil in this recipe will solidify and take several hours at room temp to soften.

You may replace the coconut oil with butter if you want to make the dough a day or two ahead and to shorten the time for the dough to soften out of the fridge.

Cooking Time:  45 min. to bake the galette

Yields:  1 8 inch galette or 2 4 inch galettes

Miz for herbed galette dough lr-7672


Herbed galette dough

  • 1 cup organic all-purpose flour (plus 1/2 cup for dusting the board while shaping the crust)
  • 1 cup organic whole wheat flour
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 3/4 cup coconut oil (solid at room temperature)
  • 1/2 cup ice water


  • 1 cup caramelized spring onions (see Preparation below)
    • Will need 4 spring onions with greens, julienned
  • 12 oven roasted tomatoes (see Preparation below)
    • 1 tbsp dried oregano
    • 1 tsp garlic powder
  • 4 tbsp extra virgin olive oil
    • 3 tbsp for caramelizing the onions; 1 for roasting the tomatoes
  • Kosher salt to taste
  • Black pepper to taste


  • Greek feta cheese crumbles
  • Red chili flakes (optional)
  • Chopped fresh parsley (optional)
  • Chopped fresh basil (optional)


Note:  The galette dough and the filling/s may be made a day or two ahead!

Herbed galette dough

  • Add the flours, garlic powder, dried herbs, and salt to a food processor.
  • Add the coconut oil (solid) in separate spoonfuls, pulse until you reach a consistency of small pebbles, slowly drizzle the ice water into the food processor while continuing to pulse, stop when the dough has come together.
  • Remove the dough, form into a ball, wrap in plastic wrap, place in the fridge for at least 10 minutes to chill, remove from the fridge for shaping.
    • Note:  You may make the dough a day or two ahead and store in the fridge, but make sure to take the dough out of the fridge several hours before you are ready to make the galette as it will take that long for the coconut oil to soften.

Rolling out the dough:

  • There are two ways you can bake the galette:  on a pizza stone (you will also need a pizza spatula) or on a baking tray lined with parchment paper.
    • We prefer baking the galette on a pizza stone as the bottom of the galette is nice and crunchy.
  • Sprinkle a little flour on board (or parchment paper), place the dough ball on top, sprinkle a little flour on top of the ball and on the rolling pin.
    • Roll out the dough, turning it as you flatten and shape the crust, occasionally sprinkle flour on the top of the crust while shaping.


Caramelized Spring onions

  • Heat a large skillet on medium high, add the olive oil, wait a minute or two for the oil to heat up, add the onions, sprinkle a pinch or two of kosher salt, and a couple turns of a black pepper mill, stir to mix well.
  • Reduce the heat to medium, stir occasionally for 20 minutes, then more frequently for the last 10 minutes of cooking, cook until the onions turn a golden brown.
    • Note:  At the end you may have a considerable amount of “fond” at the bottom of the pan, add a couple tablespoons of water to the pan to deglaze the pan, scrape the fond off the bottom and incorporate into the caramelized onions, remove from the pan and cool.
    • This may be made a day or two ahead and stored in the fridge.  Take the caramelized onions out of the fridge an hour before you are ready to make the galette so that it will lose some of its chill.

Oven roasted tomatoes

  • (see previous post for the recipe for oven roasted Roma tomatoes)


  • Preheat the oven to 375, place a rack on the second from the bottom level.
    • If using a pizza stone do this 30 minutes ahead of when you will begin baking the galette.  This will ensure the stone is at temperature when ready.
  • After rolling and shaping the galette dough, place a layer of the caramelized Spring onions on top, place a few of the oven roasted Roma tomatoes on top of the onions then sprinkle feta cheese crumbles on top of the tomatoes.
  • To complete shaping the galette:
    • Using a dough scraper, fold a six inch section at the 6 o’clock position of the galette over on top of the fillings (see bottom right photo above), continue, in the same direction, around the galette until you have folded over the entire galette.
  • If baking on a pizza stone use a pizza spatula to remove the galette from the board and place the galette on the stone in the preheated oven.
  • If baking the galette on a baking tray place the tray in the oven and on the second from the bottom level in the preheated oven.
  • Bake for 45 minutes.
  • Your caramelized Spring onion and roasted Roma tomato herbed galette with Greek feta is ready!



Oven roasted Roma tomatoes are just one of a countless number of potential fillings.  Try sauteed green kale with garlic, almond slivers, and Greek feta (right in photo below)!

Caramelized onion and roasted Roma tomato galette lr-7797

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