Swiss Cheese and Ham Galette (EGG-FREE)

Ingredients

• 1 1/2 cups All-Purpose Flour
• 1/2 cup Cold Butter
• 1/4 cup Ice Water
• 1 tablespoon Flaxseed Meal
• 3 tablespoons Water
• 1 large Onion
• 8 oz Swiss Cheese
• 6 oz Ham
• 1 tablespoon Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Preheat your oven to 375°F (190°C). In a small bowl, combine the 1 tablespoon flaxseed meal with the 3 tablespoons water. Stir well and let it sit for 5 minutes to thicken into a flaxseed 'egg'.
2. 2In a large bowl, combine the 1 1/2 cups all-purpose flour with the 1/2 teaspoon salt. Add the 1/2 cup cold butter and use a pastry blender or your fingertips to cut the butter into the flour until the mixture looks like coarse crumbs.
3. 3Add the thickened flaxseed 'egg' and the 1/4 cup ice water to the flour and butter mixture. Stir gently until the dough just starts to come together. Be careful not to overmix. Wrap the dough tightly in plastic wrap and place it in the refrigerator to chill for at least 30 minutes.
4. 4While the dough is chilling, prepare the filling. Thinly slice the 1 large onion. Heat the 1 tablespoon olive oil in a skillet over medium heat. Add the sliced onion and cook, stirring occasionally, for 15-20 minutes, or until the onions are soft and golden brown. Remove from heat and let cool slightly.
5. 5Grate the 8 oz Swiss cheese and dice the 6 oz ham into small pieces. Once the dough has chilled, place it on a lightly floured surface. Roll the dough out into a circle that is about 12 inches wide.
6. 6Carefully transfer the rolled-out dough to a baking sheet that has been lined with parchment paper. Spread the caramelized onions evenly over the dough, leaving a 2-inch border all around. Sprinkle the grated Swiss cheese and diced ham over the onions.
7. 7Gently fold the 2-inch border of dough up and over the edges of the filling. Press the dough to create pleats and secure the filling. Sprinkle the 1/4 teaspoon black pepper over the filling.
8. 8Bake in the preheated oven at 375°F (190°C) for 35-40 minutes. The galette is ready when the crust is a deep golden brown and the cheese is melted and bubbly. Let the galette cool on the baking sheet for about 10 minutes before slicing and serving.

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