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.
Make-ahead jam
Make the cranberry chili jam ahead of time—it keeps for weeks in the fridge and is incredible on grilled cheese or roasted veggies later in the week.
This recipe was originally published in the September 2025 issue of alive magazine.
Roasted White Bean Galette with Caramelized Onion and Cranberry Chili Jam
Ingredients
- 1 1/4 cups (310 mL) spelt flour or whole wheat pastry flour
- 1/4 cup (60 mL) extra-virgin olive oil
- 1/4 tsp (1 mL) + 1/8 tsp (0.5 mL) sea salt
- 3 to 4 Tbsp (45 to 60 mL) cold water
- 32 oz (948 mL) can white beans, drained and rinsed
- 2 tsp (10 mL) white miso
- 1 tsp (5 mL) Dijon mustard
- 1 tsp (5 mL) garlic powder
- 1 Tbsp (15 mL) lemon juice
- 1/4 tsp (1 mL) pepper
- 2 tsp (10 mL) extra-virgin olive oil
- 2 medium onions, thinly sliced
- 1 Tbsp (15 mL) balsamic vinegar
- 1/2 cup (125 mL) fresh or frozen cranberries
- 1/2 small red chili, finely chopped (or 1/2 tsp/2 mL) dried red pepper flakes)
- 1 Tbsp (15 mL) maple syrup
- 1 tsp (5 mL) apple cider vinegar
- Pinch of salt
Directions
01
Preheat oven to 375 F (190C).
02
To make crust, mix flour, olive oil, and 1/4 tsp (1 mL) salt until crumbly, then add water gradually until dough forms. Wrap and chill for 30 minutes.
03
In bowl, mash white beans with miso paste, Dijon mustard, garlic powder, lemon juice, 1/8 tsp (0.5 mL) salt, and pepper. The mixture should be mostly smooth but still slightly textured. Set aside.
04
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.
05
In small saucepan, combine cranberries, chopped red chili, maple syrup, apple cider vinegar, and salt. Bring to simmer over medium heat and cook for 8 to 10 minutes, stirring occasionally, until cranberries burst and jam thickens. Set aside to cool.
06
Roll out chilled dough between 2 sheets parchment paper into 10 to 12 inch (25 to 30 cm) circle. Remove top parchment sheet and transfer rolled pastry, still on bottom parchment layer, to baking sheet. Spread white bean filling into centre of pastry, leaving 2 inch (5 cm) border. Top evenly with caramelized onions. Fold pastry edges over filling, pleating gently to create rustic shape.
07
Bake in preheated oven for 35 to 40 minutes, or until crust is golden and crisp. Cool for 10 minutes.
08
Spoon cranberry chili jam overtop or serve alongside.
Corinne Quesnel is a Vancouver-based photographer, recipe developer, and health writer. She creates visually stunning, nutritious recipes, blending her passion for food and wellness with creative flair.
