Caramelized Onion and Potato Galette

For the dough, combine the flour, salt, and baking powder, then cut in the cold butter and rub well until crumbly.

Next, stir in the finely chopped green onion, ice-cold water, and egg, and knead into a soft dough.

Cover the dough in plastic wrap and chill in the refrigerator for 30 minutes.

Slice the onion into half-moons and sauté in vegetable oil until browned, seasoning with salt and pepper as it cooks, and adding splashes of water if needed.

Boil the potatoes and slice them into rounds. Coarsely grate the cheese.

Now, roll out the dough into a thin sheet and transfer it onto parchment paper.

Layer the potato rounds on the dough, followed by the cheese, top with the caramelized onion, and sprinkle with more cheese.

Fold and crimp the edges of the galette, brush with egg yolk, and bake in a preheated oven at 180°C (350°F) for 30 minutes.