Ingredients

Makes 4 galettes

　　2 medium onions, chopped

　　1 tablespoon olive oil

　　1 tablespoon unsalted butter

　　1/2 pound thin asparagus (about 15 spears, 1/4- to 1/2-inch thick), trimmed

　　3 tablespoons chopped fresh chives

　　1/4 pound thinly sliced prosciutto, cut crosswise into thin slices

　　1/3 cup soft mild goat cheese (about 4 ounces) room temperature

　　2 galette rounds, baked

　　

For the galette rounds:

1/4 cup milk

　　3/4 stick (6 tablespoons) unsalted butter, melted and cooled

　　3 large egg yolks

　　1 large whole egg

　　2 cups all-purpose flour

　　1 3/4 teaspoons salt

　　3 tablespoons chopped fresh chives

　　

To prepare the onions:

Step 1

In a skillet cook onions in oil and butter with salt and pepper to taste over moderately low heat 15 minutes, or until golden. Transfer onions to a bowl to cool.

　　

Step 2

Have ready a large bowl of ice and cold water. Cut asparagus crosswise into 1/2-inch pieces and cook in a large saucepan of boiling salted water 3 to 5 minutes, or until just tender. Drain asparagus in a colander and transfer to bowl of ice and cold water to stop cooking. Lift asparagus out of water and pat dry.

　　

Step 3

Preheat oven to 400°F. Spread onions evenly onto galette rounds and top with prosciutto, asparagus, and goat cheese. Bake galettes on a baking sheet in middle of oven about 15 minutes, or until tops are lightly browned. Transfer galettes to a rack and cool. Serve galettes, cut into wedges, at room temperature.

　　

To prepare the galette rounds:

Step 4

In a bowl whisk together milk, butter, yolks, and whole egg. In another bowl whisk together flour, salt, and chives and stir into milk mixture until just combined.

　　

Step 5

On a lightly floured surface with floured hands knead dough about 8 times, or until just smooth. Wrap dough in plastic wrap and chill hour.

　　

Step 6

Preheat oven to 450°F. Divide dough into 4 pieces. On a lightly floured surface with a floured rolling pin roll out each piece into an 8-inch round. Transfer rounds to 2 baking sheets and crimp edges decoratively. Chill dough 10 minutes and bake in middle and lower thirds of oven about 5 minutes, or until golden brown. Transfer galettes to racks and cool completely. Galettes may be made 1 day ahead and kept in a sealable plastic bag at room temperature. Makes 4 galettes rounds.