CARAMELIZED ONION AND POTATO GALETTE
Makes 1 (10-inch) galette
This simultaneously rustic and elegant galette tops buttery Thyme Pie Dough with a spread of smooth and creamy garlic-herb cheese, a generous helping of caramelized sweet onions, and thinly sliced rounds of potato.
1 tablespoon (14 grams) unsalted butter
2 cups (240 grams) ¼-inch-sliced sweet onion (about ½ pound)
¾ teaspoon (1.5 grams) kosher salt, divided
⅛ teaspoon granulated sugar
⅛ teaspoon ground black pepper
2 tablespoons (30 grams) dry sherry
12 ounces (340 grams) Yukon gold potatoes (about 3 medium potatoes)
Thyme Pie Dough (recipe follows)
1 (5.2-ounce) container (150 grams) garlic and herbs Gournay cheese*
2 teaspoons (10 grams) canola oil
1 large egg (50 grams), lightly beaten
Garnish: fresh thyme leaves, flaked sea salt
1. In a medium nonstick skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, 5 to 6 minutes. Add ¼ teaspoon kosher salt, sugar, and pepper; cook, stirring occasionally, until onion is golden brown, 10 to 12 minutes. Add sherry; cook until most of liquid has evaporated. Transfer to a heatproof bowl, and let cool completely.
Trim ends off potatoes. Slice crosswise ⅛ inch thick. Immediately place in cold water. Let stand for 3 to
