Smoked Salmon Galette

Start by preparing the dough. In a large bowl, whisk together the flour, sugar, 1½ teaspoons of salt, and 1½ teaspoons of black pepper. Add the butter and the grated Muenster cheese to the flour mixture and toss the mixture until the butter cubes and grated cheese are fully coated. Using your fingers, pinch the butter and cheese into the flour to make pea-sized pieces. Drizzle in the cold water and stir until you reach a shaggy dough consistency. Dump the dough onto a floured work surface and knead a few times to combine. Wrap the dough in plastic wrap and refrigerate it for no less than 4 hours.

In a large skillet, melt your butter for the caramelized onions over medium heat. Add onions and thyme sprigs. Season with 1 teaspoon of salt and a ½ teaspoon of pepper and cook, stirring occasionally, until the onions are translucent and lightly golden. This should take about 20 to 25 minutes. Reduce the heat to low-medium, add the broth and the sherry and cook while stirring frequently until the onions are browned and the liquid has mostly evaporated, but the mixture should still be saucy. This should take about 16 to 18 minutes. Transfer to a bowl and set aside to cool for at least 30 minutes.

Pre-heat your oven to 375. Roll the dough into a 13-inch round on a sheet of parchment. Spread the cooled caramelized onions on the dough, leaving a 1-2 inch border. Fold the edges inward, over the very edge of the onion area. Transfer to a baking sheet and bake until the dough is golden brown. This should take 40 to 50 minutes. Rotate your galette halfway through the baking process.

Remove your galette from the oven and let it rest for about 10 minutes. Distribute the smoked salmon evenly over the top of the galette. Garnish with sliced chives and chopped parsley and serve immediately.