Try these vegan flank steak galettes with layers of caramelized onion and pear for a festive treat or a special lunch.
Ingredients
- 1 pack Redefine Beef Flank *defrosted (or vegan meat alternative of your choosing)
- 45 ml olive oil
- 3 pears cored and thinly sliced
- Balsamic glaze to drizzle
Pastry Crust
- 330 g all-purpose flour
- 150 g vegan butter
Onion Filling
- 4–5 large yellow onions sliced
- 67 ml extra virgin olive oil
- 90 ml vegan butter
- 180 ml vegetable stock
- Fresh thyme about 1½ tbsp leaves
- Salt and pepper to taste
- 3 tbsp soya cream for brushing crust
Instructions
Make the pastry dough
- Rub vegan butter and flour together until crumbly. Add cold water a little at a time until a dough forms. Shape into a ball, wrap, and chill for 20 minutes.
Caramelize the onions
- Cook sliced onions with olive oil, vegan butter, and salt over medium heat for 10–15 minutes until soft. Lower the heat and cook another 30–40 minutes until golden and jammy. Stir in thyme, pepper, and vegetable stock, then simmer until most liquid evaporates. Set aside to cool.
Assemble the galettes
- Preheat oven to 200°C. Roll chilled dough into ¼-inch thick circles (about 7–8 inches). Place on lined trays. Spoon onion filling in the center and top with pear slices. Fold the pastry edges over slightly and brush with soya cream.
- Bake for 20–25 minutes, until the pastry is golden brown and crisp.
Cook the flank
- Rub the vegan beef flank with olive oil, salt, and pepper. Roast in the same oven for 8–10 minutes, until cooked through. Slice into thin pieces.
Serve
- Top each warm galette with sliced flank, drizzle with olive oil and balsamic glaze, and finish with thyme and black pepper. Serve warm.
- Take your time with the onions:
Slowly caramelizing the onions brings out their natural sweetness — don’t rush this step. - Keep the dough cold:
Cold pastry gives a flakier crust. If it warms up while rolling, chill it again for 5–10 minutes before baking. - Thin, even pear slices:
Slice the pears thinly so they bake evenly and soften without releasing too much liquid. - Don’t overload the filling: Use a modest amount of onion and pear filling to prevent the pastry from getting soggy.
- Balance the flavors:
A drizzle of balsamic glaze or a sprinkle of flaky salt before serving enhances both the sweetness of the pears and the richness of the flank.