Caramelized Onion and Goat Cheese Galette

Instructions

1. Prepare the dough
   In a large bowl, whisk together flour and salt. Add the cubed cold butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Gradually add ice water, 1 tablespoon at a time, and mix until the dough just comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Caramelize the onions
   Heat olive oil and 1 tablespoon butter in a large skillet over medium-low heat. Add the sliced onions and cook, stirring occasionally, for about 45-50 minutes until they are deeply golden and caramelized. Add thyme, balsamic vinegar, and brown sugar during the last 5 minutes of cooking. Season with salt and pepper. Remove from heat and let cool completely.
3. Assemble the galette
   Preheat oven to 375°F (190°C). On a floured surface, roll out the chilled dough into a 14-inch circle, about 1/8-inch thick. Transfer to a parchment-lined baking sheet. Spread the caramelized onions over the dough, leaving a 2-inch border. Sprinkle the crumbled goat cheese evenly over the onions.
4. Fold and finish
   Fold the edges of the dough over the filling, pleating as you go to create a rustic edge. Brush the exposed dough with beaten egg. Season the entire galette with a pinch of salt and pepper.
5. Bake the galette
   Bake in the preheated oven for 35-40 minutes, until the crust is golden brown and the cheese is slightly melted. Let cool for 10 minutes before slicing and serving. Garnish with additional fresh thyme leaves if desired.