Target: 6 × 4 inches · landscape

Caramelized Onion Goat Cheese Galette

120 min · 6 servings

Ingredients

□ 1 1/4 cups all-purpose flour

□ 1/2 tsp kosher salt, divided

□ 10 tbsp cold unsalted butter, cubed

□ 3 to 4 tbsp ice water

□ 2 tbsp extra-virgin olive oil, divided

□ 3 large yellow onions, thinly sliced

□ 1 tsp fresh thyme leaves, divided

□ 5 oz soft goat cheese, crumbled

□ 1 large egg, beaten

□ 1 tsp water

□ 5 oz mixed tender greens

□ 1 tbsp lemon juice

□ 1 tsp Dijon mustard

1. Make a shaggy, cold butter dough and chill it. Slowly cook onions in olive oil until deeply amber; add thyme and cool.

2. Heat a lower-rack baking sheet at 400 F. Roll chilled dough to a 13-inch round on parchment and rechill if soft.

3. Layer goat cheese and cooled onions, leaving a 2-inch border; make even folds. Egg-wash and bake on the hot sheet until deeply golden.

4. Whisk a lemon-Dijon dressing and toss with greens. Rest galette 10 minutes, add thyme, slice, and serve with salad.

Cook’s note: Cool the onions and keep the dough cold; both prevent steam from softening the pastry base.