A galette is basically a lazy pie and I mean that as the highest compliment. No pie dish, no crimping, no precision. You roll out dough, pile filling in the center, and fold the edges up. The more rustic it looks, the better. The filling here is caramelized onions — the real kind, the ones that take 45 minutes and turn golden and sweet and jammy. Combined with nutty Gruyère and fresh thyme on buttery pastry, it is one of the most satisfying things you can bake. This is my go-to for impressing