Caramelized Onion Galette

Instructions

1. Prepare the pastry dough
   In a large bowl, combine flour and salt. Add the cold cubed butter and use a pastry cutter to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces. Gradually add ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Form into a disk, wrap in plastic, 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 deeply golden and caramelized. Be patient and avoid high heat, as slow cooking develops the best flavor. In the last 5 minutes, add thyme, balsamic vinegar, brown sugar, salt, and pepper.
3. Preheat and roll the dough
   Preheat oven to 375°F (190°C). On a floured surface, roll the chilled dough into a 12-inch circle, about 1/8-inch thick. Transfer to a parchment-lined baking sheet.
4. Assemble the galette
   Spread the caramelized onions over the dough, leaving a 2-inch border around the edges. Sprinkle the crumbled goat cheese evenly over the onions. Gently fold the edges of the dough over the filling, pleating as you go, leaving the center open.
5. Apply egg wash and bake
   Brush the folded dough edges with beaten egg for a golden finish. Bake for 35-40 minutes, until the crust is golden brown and the filling is bubbling.
6. Rest and serve
   Let the galette cool for 10 minutes before slicing. Garnish with additional fresh thyme leaves. Serve warm or at room temperature for the best flavor.