Cheesy Shallot Galette With Crème Fraîche 14 Steps
In a large bowl, whisk together all-purpose flour, whole wheat flour, thyme and a pinch of salt.
Add the butter and toss to cover it in flour. Using a pastry cutter or your hands, squish the butter into the dry ingredients until you are left with some bigger (roughly the size of a chickpea) and some smaller pieces.
Drizzle in the ice water and using a rubber spatula (or your hands), form a shaggy dough.
Press the dough firmly into a ball and wrap tightly with cling film. Once wrapped, use your hands to further compress the dough, shaping it into a 5-6" circle. Rest for at least 4 hours or ideally, overnight.
Prep your shallots by cutting the smaller ones in half and the larger ones into quarters. They should all be relatively uniform in size.
Add the butter and olive oil to a pan over medium heat. Once the butter has melted, add the shallots, placing them cut side down. Sprinkle with a pinch of salt and allow to cook uninterrupted for 8 minutes until deeply caramelized. Flip the shallots, add sherry vinegar and allow to cook for another 4-5 minutes. Remove them from the pan and set aside.
Preheat the oven to 375°F. Take your chilled dough out of the fridge and let it rest at room temperature for 10-15 minutes so that it’s easier to roll out.
Flour a piece of parchment paper the size of your baking sheet as well as the surface of the dough. Roll the dough out into a 12-inch circle on top of the parchment paper.
Spread a layer of Dijon mustard with the back of a spoon, taking care to leave a 2" border around the edge of the dough.
Scatter the cheddar cheese over the mustard and then arrange the cooked shallots on top.
With the help of a bench scraper, fold the edges of the galette up and over. You want to overlap the corners of the galette as you go and press them down gently so that it holds its shape as it bakes.
Create an egg wash by mixing the egg yolk and water together. Brush this onto the border of the galette. Sprinkle on Parmesan cheese and season with salt and pepper to taste.
With the help of the parchment paper, transfer the galette to a baking sheet and bake for 45 minutes until golden and crispy.
Slice and serve with crème fraîche.