FRENCH GALETTE COOKIES RECIPES

Steps:

• Line a baking tray with baking parchment. Roll out half of the pastry on a lightly floured work surface until it is about 25x25cm/10x10in in size and slightly thinner than a pound coin.
• Cut a 23cm/9in circle from the pastry by cutting around the bottom of a 23cm/9in cake tin using a sharp knife. Transfer the pastry circle to the prepared baking tray and cover with cling film.
• Repeat the process with the other half of the pastry, placing the second pastry circle on top of the cling film and covering with more cling film. Chill until needed.
• For the filling, beat the softened butter until creamy using a wooden spoon or freestanding mixer. Add the sugar and beat again thoroughly until the mixture is pale and fluffy.
• In a small bowl, beat the egg with the egg yolk until just combined. Gradually add it to the creamed butter and sugar mixture, a tablespoon at a time, beating well after each addition to incorporate the egg into the mixture.
• When the mixture is very light in colour and texture, gently stir in the ground almonds, flaked almonds and almond extract. Cover the bowl with cling film and chill in the fridge for 15-20 minutes.
• When the pastry and filling have cooled, remove the cling film from the pastry and leave one pastry circle on the baking tray. Spoon the filling mixture onto the pastry circle on the baking tray, heaping it into a slight mound in the middle and leaving a 2cm/1in border all around the edge. Brush the pastry border with some of the beaten egg, then gently lay the second pastry circle over the filling, pressing the edges firmly together to seal.
• Holding a small knife blade at right angles to the pastry border, ‘knock up’ the edge of the galette by making small indentations all around the edge of the pastry. Scallop the pastry border by pushing the indentations in at 2cm/1in intervals using the back of the knife. Brush the top of the galette all over with more of the beaten egg, then chill the galette in the fridge for 30 minutes.
• Preheat the oven to 220C/200C Fan/Gas 7.
• Brush all over the top of the chilled galette again with the remaining beaten egg, then score it with a criss-cross pattern using the tip of a sharp knife. Make a couple of small steam holes in the centre of the galette. Bake in the oven for 25-30 minutes, or until the pastry is crisp and golden-brown. Set aside to cool slightly before serving.

Steps:

• Prepare the dough: In a large bowl, whisk together flour, sugar, 1 1/2 teaspoons kosher salt and 1 1/2 teaspoons black pepper. Add butter and 1 cup grated Gruyère to the flour mixture and toss to coat. Using your fingertips, pinch the butter and cheese into the flour to make pebble-size pieces. Drizzle in the ice water and stir to make a shaggy dough. Dump the dough onto a large sheet of plastic wrap and knead a few times to combine. Wrap in plastic and refrigerate for at least 4 hours.
• Prepare the onions: In a large skillet, melt the butter over medium-high heat. Add onions and thyme sprigs, season with 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until the onions are translucent and lightly golden on the edges, 20 to 25 minutes. Reduce the heat to medium, add broth and sherry and cook until the onions are browned and the liquid has mostly evaporated but the mixture is still saucy, 16 to 18 minutes. Transfer to a bowl and set aside to cool for at least 30 minutes.
• Heat the oven to 375 degrees. Roll the dough into a 13-inch round on a sheet of parchment. Spread the cooled caramelized onions on the dough, leaving a 1- to 2-inch border. Fold the edges in, over the onions, transfer to a baking sheet and bake until the dough is golden brown and some of the onions have browned on the edges, 40 to 50 minutes, rotating the galette halfway into the baking process.
• Remove galette from the oven and sprinkle remaining 1/3 cup grated Gruyère on the crust. Bake another 5 minutes to melt the cheese. Remove and let rest for 10 minutes before slicing. Top with remaining thyme leaves, for garnish.