Caramelized Onion and Thyme Galette with Walnut Parsley Pesto

Ingredients

• •2 large yellow onions, thinly sliced
• •2 tablespoons olive oil
• •1 teaspoon fresh thyme leaves
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •1 1/2 cups all-purpose flour
• •1/2 cup unsalted butter, chilled and cubed
• •1/4 cup ice water
• •1/2 cup walnuts, toasted
• •1/2 cup fresh parsley leaves
• •1 clove garlic
• •1/4 cup grated Parmesan cheese
• •3 tablespoons olive oil (for pesto)
• •1/4 teaspoon salt (for pesto)
• •Freshly ground black pepper to taste (for pesto)
• •1 egg, beaten (for egg wash)

Instructions

1. 1

   Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. 2

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the thinly sliced onions, salt, and black pepper. Cook, stirring occasionally, for 20-25 minutes, or until the onions are deeply caramelized and golden brown. Stir in the fresh thyme leaves and set aside to cool.

3. 3

   In a mixing bowl, combine the all-purpose flour and a pinch of salt. Add the chilled, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

4. 4

   Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a flat disc, wrap it in plastic wrap, and refrigerate for 30 minutes.

5. 5

   To make the walnut parsley pesto, combine the toasted walnuts, parsley, garlic, Parmesan cheese, 3 tablespoons of olive oil, salt, and freshly ground black pepper in a food processor. Blend until smooth, scraping down the sides as needed. Adjust seasoning to taste and set aside.

6. 6

   Roll out the chilled dough on a lightly floured surface into a rough 12-inch circle. Transfer the rolled dough to the prepared baking sheet.

7. 7

   Spread the caramelized onions evenly over the center of the dough, leaving a 2-inch border around the edges. Fold the edges of the dough over the onions, pleating as you go to form the galette.

8. 8

   Brush the folded edges of the dough with the beaten egg to give them a golden finish. Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and crisp.

9. 9

   Allow the galette to cool slightly before topping it with dollops of walnut parsley pesto. Slice and serve warm or at room temperature for the best flavor.