Ingredients
2
cups Immaculate Baking Co.™ organic all-purpose flour
1/4
teaspoon baking powder
3/4
teaspoon sea salt
3/4
cup cold butter, cut into pieces
1/2
cup cold buttermilk
1/2
cup butter
2
large sweet onions, cut in half and thickly sliced (4 cups)
1/4
cup Immaculate Baking Co.™ Cane Sugar
2
tablespoons balsamic vinegar
2
tablespoons fresh thyme leaves
1/2
teaspoon sea salt
8
slices bacon, crispy cooked, cut into 1-inch pieces
1
egg, slightly beaten
4
tablespoons crumbled chèvre (goat) cheese
Preparation
In medium bowl, stir together flour, baking powder and 3/4 teaspoon salt. Cut in 3/4 cup cold butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in buttermilk until dough comes together.
Knead 5 to 10 times or until dough is smooth. Shape dough into flattened round; wrap in plastic wrap. Refrigerate about 45 minutes or until dough is firm and cold.
In 12-inch skillet, melt 1/2 cup butter over medium-high heat. Add onions; cook 5 to 6 minutes, stirring frequently, until onions are tender. Stir in sugar and vinegar. Cook 8 to 10 minutes, stirring frequently, until onions are light golden brown. Stir in 1 tablespoon of the thyme leaves and 1/2 teaspoon salt. Cool onion mixture 10 minutes.
Heat oven to 425°F. Line large cookie sheet with cooking parchment paper. Using floured rolling pin, roll chilled dough on lightly floured surface to 14-inch circle. Roll one edge of dough onto rolling pin, and carefully place dough on cookie sheet.
Using fork, poke holes in dough
Spoon onion mixture onto center of dough; spread to within 2 inches of edge. Scatter bacon pieces on top of onion mixture. Fold 2-inch edge of dough up over filling, pleating crust as necessary. Brush crust with egg.
Sprinkle cheese over bacon in center of galette. Bake 22 to 24 minutes or until crust is golden brown. Sprinkle remaining 1 tablespoon thyme leaves over galette. Serve immediately, or let stand 30 minutes.
