Christmas galette with caramelized onions, goat cheese, dried figs and spiced walnuts

Instructions

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   1. In a large bowl, mix the all-purpose flour with the salt. Add the 120 g (8 1/2 tbsp) cold unsalted butter and work it in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs. Add the ice water gradually until a dough forms. Shape into a disk, wrap, and chill for 20 minutes.

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   2. While the dough chills, place the chopped dried figs in a small bowl with the orange juice and a pinch of the ground cinnamon. Let them soak for 10 minutes to plump up.

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   3. Heat a wide skillet over medium heat. Add the olive oil and the 15 g (1 tbsp) unsalted butter. Add the yellow onions and cook for 10 minutes, stirring occasionally. Add the brown sugar, balsamic vinegar, fresh thyme, black pepper, and a pinch of salt. Cook 15 to 18 minutes more until the onions are deeply golden and soft. Remove from the heat and let cool slightly.

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   4. In a small skillet or on a tray, toss the walnuts with the honey, the remaining ground cinnamon, and the sweet paprika. Toast for 5 minutes in a preheated oven at 350°F / 175°C, or in a skillet over low heat, until fragrant. Let cool.

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   5. Preheat the oven to 400°F / 200°C. Line a baking sheet with parchment paper.

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   6. Roll the chilled dough on a lightly floured surface into a circle about 30 cm / 12 inches wide. Transfer it to the prepared baking sheet.

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   7. Spread the caramelized onions over the dough, leaving a 4 to 5 cm / 1 1/2 to 2 inch border. Scatter the soaked figs with any remaining orange juice, the crumbled goat cheese, and the spiced walnuts on top.

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   8. Fold the edges of the dough inward, pleating as you go to shape the galette. Brush the exposed dough with the beaten egg.

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   9. Bake for 30 to 35 minutes at 400°F / 200°C, until the crust is deeply golden and crisp.

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    10. Let rest for 10 minutes before serving. Finish with extra fresh thyme and flaky salt if desired. Slice and serve warm.