Name: Triple-Threat Onion Galette
Yield: Makes one 12"-diameter galette
Ingredients: 1 Tbsp. sugar; 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt; 1½ cups (188 g) all-purpose flour, plus more for dusting; 12 Tbsp. (1½ sticks) chilled unsalted butter, cut into (½") pieces; 4 Tbsp. unsalted butter, divided; 1 large onion, thinly sliced; 8 garlic cloves, thinly sliced; 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided; 12 scallions, thinly sliced on a deepdiagonal; 2 Tbsp. Dijon mustard; 2 oz. Parmesan, finely grated (about 2 cups); Freshly ground black pepper

galette with flaky pastry crust and charred scallions

Photo by Laura Murray, Food Styling by Susan Spungen

The key to this flaky galette crust is to move fast! Rolling and folding the dough before the butter has a chance to warm up creates distinct layers of butter and dough that will steam apart during baking, becoming light and flaky.

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Recipe notes

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