Ingredients

1 tbsp sugar

one and one half or salt

188gr all purposer flour + more for dusting

12 chilled unsalted butter cut into 1/2 pieces

4 tbsp unsalted butter , divided

1 large onion , thinly sliced

8 garlic cloves thinly sliced

salt

12 scallions thinly sliced on a deep diagonal

2 tablespoon Dijon mustard

2 fresh ground black pepper

Method

Whish sugar, salt and one and one half cups flour in a medium bowl to combine . Add butter and toss to combine. Using your hands and working quickly , rub and smash butter into flat , irregular pieces. Drizzle 1/3 cup cold water over the mix and smashing in butter until dough mostly comes together be dry. Turn out dough on a lightly flavored surface Working quickly and using a rolling pin and your hands press dough together to form a mass. Roll dough into a rough square about 1/2 thick . fold in half into a rectangle then once again to make a small squares. Press down to the dough with the rolling pin and make it hold together. Roll dough once more to make a rough square about 1/2 inch thick . Repeat folding process taking your time to make it neat as this will be the final fold. Using rolling pin gently flatten dough rolating as needed to make a 6 inch disk .

Dust surface with more flour and roll disk into a 14″ diameter circle or oval about 1/8″ thick Fold dough in half then in hald again to make a rough triangle (this will make it easier to move). Slide onto a parchment lined baking sheet and unfold . Chill when you make the filling . Dough can be made 3days ahead . Wrap 6 disk thightly and chill when ready to roll out .

Place a rack in the middle of the oven – preheat 375/c. Heat 3 tbsp butter in a medium skillet over medium until foaming for about 1 minute . Reduce heat to medium low , add onion , garlic and salt and stir to combine . Cover and cook stairing occasionally until onion is tender and just beginning to brown 6-8minutes . Uncover and continue to cook , stairing occasionally and adding a splash of water if onion begin to stick until golden brown until spots , about 5minutes more. Transfer onion mixture to a plate, reserve skillet . Melt remaining 1 tbsp butter in reserved skillet . no need to wipe out , over medium heat . Remove from heat and add scallions and remaining 1tsp salt.

Remove dough from refrigerator and using a small offset spatula or a spoon spread mustard in a thin layer over dough leaving 2 “border around the edges . Scatter onion mixture over mustard and skillet with parmesan season with pepper . Cutting the edges of dough to the start of the mustards of the filling make slits in border of galette at 3″intervals . Fold flaps all over filling slightly overlapping . Scatter scallions over .

Bake galette until crust is deeply golden brown and scallions are lightly charred 45-50minutes . Using parchment paper, slide galette into a cutting board and cut the wedges . Onion can be cooked 3 days ahead , transfer to an airtight and be assemble 1 hour ahead . chill .

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