Galette salgada com queijo de cabra e cebola-roxa

Ingredientes

• 200 g flour (plus extra for dusting)
• 100 g cold unsalted butter, in cubes
• 1/2 tsp salt
• 3 to 4 tbsp ice-cold water
• 2 red onions, thinly sliced into rings
• 1 tbsp olive oil
• 1 tsp honey
• 1 tbsp balsamic vinegar
• 100 g soft goat cheese
• 4 sprigs fresh thyme, leaves picked
• 1 egg, beaten (for brushing)
• Handful arugula (optional, for garnish)
• Salt and pepper to taste

Modo de preparo

1. 1

   Combine flour, salt and cold butter cubes in a bowl. Rub the butter into the flour with your fingertips until you have a crumbly mixture.Add ice-cold water, one tablespoon at a time, and knead briefly until a cohesive dough forms. Wrap it in plastic wrap and let it rest for 30 minutes in the refrigerator.Heat a splash of olive oil in a pan over medium heat. Cook the red onion cut into thin rings until soft and lightly browned, about 15 minutes. At the end add a teaspoon of honey and a dash of balsamic vinegar. Stir well and set aside.Preheat the oven to 200°C (conventional oven).Lightly dust your work surface with flour. Roll the chilled dough out into a round about 30 cm in diameter. It doesn't need to be perfectly round — that's part of the charm.Place the dough on a baking sheet lined with parchment paper. Spread the caramelized onion over the center, leaving about a 4 cm border. Crumble the goat cheese over it and scatter the thyme leaves on top.Fold the edges of the dough over the filling and press them lightly. Brush the edge with beaten egg for a nice golden color.Bake the galette for 25 to 30 minutes, until the edge is crisp and golden brown and the cheese is lightly colored.Let the galette rest for 5 minutes before slicing. Garnish with a handful of fresh arugula if you like and serve immediately.