Roasted White Bean Galette with Caramelized Onion and Cranberry Chili Jam

Creamy roasted white beans and jammy caramelized onions wrapped in a flaky crust, finished with a swipe of bold cranberry chili jam—rustic, hearty, and quietly packed with protein and flu-fighting nutrients. 

This recipe originally appeared on alive.com as “Roasted White Bean Galette with Caramelized Onion and Cranberry Chili Jam.”

Roasted White Bean Galette with Caramelized Onion and Cranberry Chili Jam

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Servings

6

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Ingredients

Galette

• 1 1/4 cups spelt flour or whole wheat pastry flour
• 1/4 cup extra-virgin olive oil
• 1/4 tsp + 1/8 tsp sea salt
• 3 to 4 Tbsp cold water
• 32 oz canned white beans drained and rinsed
• 2 tsp white miso
• 1 tsp Dijon mustard
• 1 tsp garlic powder
• 1 Tbsp lemon juice
• 1/4 tsp pepper

Jam

• 2 tsp extra-virgin olive oil
• 2 medium onions thinly sliced
• 1 Tbsp balsamic vinegar
• 1/2 cup fresh or frozen cranberries
• 1/2 small red chili finely chopped (or 1/2 tsp dried rep pepper flakes)
• 1 Tbsp maple syrup
• 1 tsp apple cider vinegar
• Pinch of salt

Ingredients Galette 1 1/4 cups spelt flour or whole wheat pastry flour 1/4 cup extra-virgin olive oil 1/4 tsp + 1/8 tsp sea salt 3 to 4 Tbsp cold water 32 oz canned white beans drained and rinsed 2 tsp white miso 1 tsp Dijon mustard 1 tsp garlic powder 1 Tbsp lemon juice 1/4 tsp pepper Jam 2 tsp extra-virgin olive oil 2 medium onions thinly sliced 1 Tbsp balsamic vinegar 1/2 cup fresh or frozen cranberries 1/2 small red chili finely chopped (or 1/2 tsp dried rep pepper flakes) 1 Tbsp maple syrup 1 tsp apple cider vinegar Pinch of salt

Servings 6 Print Recipe

Instructions

1. Preheat oven to 375 F.
2. To make crust, mix flour, olive oil, and 1/4 tsp salt until crumbly, then add water gradually until dough forms. Wrap and chill for 30 minutes.
3. In bowl, mash white beans with miso paste, Dijon mustard, garlic powder, lemon juice, 1/8 tsp salt, and pepper. Mixture should be mostly smooth but still slightly textured. Set aside.
4. In skillet over medium-low heat, add olive oil and sliced onion. Cook, stirring occasionally, for about 20 to 25 minutes, until deeply golden and caramelized. Stir in balsamic vinegar, cook another minute, then remove from heat and let cool.
5. In small saucepan, combine cranberries, chopped red chili, maple syrup, apple cider vinegar, and salt. Simmer over medium heat and cook for 8 to 10 minutes, stirring occasionally, until cranberries burst and jam thickens. Set aside to cool.
6. Roll out chilled dough between 2 sheets parchment paper into 10 to 12 inch circle. Remove top parchment sheet and transfer rolled pastry, still on bottom parchment layer, to baking sheet. Spread white bean filling into center of pastry, leaving 2 inch border. Top evenly with caramelized onions. Fold pastry edges over filling, pleating gently to create rustic shape.
7. Bake in preheated oven for 35 to 40 minutes, or until crust is golden and crisp. Cool for 10 minutes.
8. Spoon cranberry chili jam overtop or serve alongside.