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Caramelized onion and spinach galette is a free-form tart with a flaky butter crust, jammy onions, and wilted spinach folded into a rustic circle, no pie pan required.
I make this when I want something that looks fussy but really isn’t. The dough comes together in about ten minutes and the onions do most of the work while you fold laundry or answer email.
The filling is simple: onions cooked low and slow until deep brown and sweet, spinach wilted just until it collapses, and a mix of goat cheese and gruyere that melts into every fold.
One thing I learned the hard way: rushing the onions with high heat gives you brown, bitter onions instead of soft, sweet ones. Give them the full 20 to 25 minutes.
Serve it warm from the oven with a green salad, and you’ve got a meal that works for brunch or a light dinner.
Why You’ll Love This Recipe
- Free-form crust means no pie dish or fancy folding skills needed
- Onions caramelize while the dough chills, so nothing feels rushed
- Works for brunch, lunch, or a light dinner with salad
- Dough and filling can both be made a day ahead
Ingredient Notes
- All-purpose flour: Use a 1:1 gluten free baking blend if needed, though the crust will be more delicate to fold.
- Cold unsalted butter: Keep it cold until the last second. Cold butter chunks are what make the crust flaky.
- Yellow onions: Sweet onions work too and caramelize a bit faster since they have less bite to cook out.
- Baby spinach: Frozen spinach works if thawed and squeezed completely dry, use about 150g in place of fresh.
- Goat cheese: Feta or ricotta are close substitutes if you want a saltier or milder filling.
- Gruyere: Swiss or fontina both melt well here if gruyere isn’t in the fridge.
- Egg wash: A splash of milk brushed on works if you’re out of eggs, though the crust won’t get quite as deep gold.
Caramelized Onion Spinach Galette: Flaky and Savory
Ingredients
Method
- Whisk flour and salt in a bowl. Cut in cold butter with a pastry cutter until pieces are pea-sized.
- Stir in vinegar, then add ice water 1 tbsp at a time until dough just comes together.
- Shape into a disc, wrap, and chill in the fridge for 30 minutes.
- Heat olive oil in a skillet over medium-low. Add onions, salt, and sugar.
- Cook, stirring often, for 20 to 25 minutes until onions are deep golden and jammy. Add garlic and cook 1 minute more, until fragrant.
- Add spinach to the same skillet and cook 2 to 3 minutes until just wilted. Drain any excess liquid and let the mixture cool slightly.
- Heat the oven to 200 C / 400 F. Roll the chilled dough into a 12-inch circle on a sheet of parchment.
- Scatter gruyere over the center, leaving a 2-inch border, then spread the onion and spinach mixture on top. Dot with goat cheese and thyme.
- Fold the dough edges up and over the filling, pleating loosely as you go.
- Brush the folded crust with egg wash and sprinkle with red pepper flakes if using.
- Bake for 25 to 30 minutes until the crust is deep golden brown and the filling is bubbling.
- Cool 5 to 10 minutes before slicing.
Notes
- Chill the dough disc for at least 30 minutes, longer if the kitchen is warm.
- Cook onions on medium-low, not medium-high, to avoid bitter, burnt edges.
- Drain wilted spinach in a sieve, pressing out liquid before mixing with onions.
- Bake on the lowest oven rack for the last 10 minutes if the bottom looks pale.
- Rest the baked galette 5 to 10 minutes so slices hold together when cut.
Tips for Success
- Chill the dough at least 30 minutes so the butter stays cold and bakes into flaky layers.
- Cook the onions low and slow for 20 to 25 minutes; high heat burns them before they turn jammy.
- Squeeze excess water from wilted spinach or the crust bottom turns soggy.
- Brush the folded edges with egg wash for deep golden color and shine.
- Let the galette rest 5 to 10 minutes before slicing so the filling sets.
Variations
- Swap goat cheese for crumbled feta or ricotta for a tangier, creamier filling.
- Add crumbled cooked bacon or pancetta between the onions and spinach for a smoky, salty layer.
- Use store-bought puff pastry instead of pie dough for a lighter crust with less prep time.
Storage and Reheating
Store leftover galette covered in the fridge for up to 3 days. The crust softens a bit but the filling stays good.
Reheat slices in a 180 C / 350 F oven for 10 to 12 minutes to crisp the crust back up. A microwave works in a pinch but the bottom won’t crisp.
Freeze the unbaked, assembled galette wrapped tightly for up to 2 months. Bake straight from frozen, adding 10 to 15 minutes to the bake time.
Serving Suggestions
Serve the galette warm with a green salad tossed in a sharp vinaigrette to cut through the butter crust and cheese.
For brunch, add a couple of soft-boiled eggs on the side and a bowl of fruit. A light tomato or squash soup rounds it out for dinner on a cold night.
Leftover wedges are good cold too, straight from the fridge as a quick lunch.
FAQ
Why is the bottom of my caramelized onion and spinach galette soggy?
Soggy bottoms usually come from watery spinach or onions that weren’t cooked down enough. Squeeze the wilted spinach dry in a clean towel before layering it, and make sure the onions look glossy and jammy, not wet, when you pull them off the heat. A hot oven at 200 C / 400 F also helps crisp the base fast.
Can I use frozen spinach instead of fresh in this galette?
Yes, frozen spinach works if you thaw it fully and squeeze out as much water as possible. Use about 150g thawed and squeezed spinach in place of the fresh baby spinach. Skip the wilting step in the skillet since it’s already soft, and just stir it straight into the caramelized onions.
Can I make the galette dough ahead and freeze it?
Yes, the dough freezes well for up to 3 months wrapped tightly in plastic. Thaw it overnight in the fridge before rolling, and let it sit at room temperature for 10 minutes if it’s too stiff to work with. You can also chill the assembled, unbaked galette for up to a day before baking.
What’s the difference between this galette and a quiche?
A galette skips the pie dish and egg custard, relying on a free-form folded crust and a drier vegetable filling of caramelized onions and spinach with cheese. Quiche is baked in a pan with a set egg custard, giving it a softer, custardy texture. This galette is firmer and easier to slice by hand.
What goes well with caramelized onion and spinach galette?
A simple green salad with a sharp vinaigrette cuts through the richness of the butter crust and cheese. Soup, like a light tomato or squash soup, also works for a fuller meal. For brunch, add a couple of soft-boiled eggs on the side.
Is caramelized onion and spinach galette vegetarian, and can I make it gluten free?
Yes, it’s vegetarian as written, since the filling relies on onions, spinach, and cheese with no meat. For gluten free, swap the all-purpose flour for a 1:1 gluten free baking blend, though the crust will be a bit more delicate to fold. Check that your blend has xanthan gum for the best structure.
