Caramelized Onion Ingredients:

• 2 Sweet Onions – thinly sliced
• 3 tbsp butter or olive oil
• Salt and Pepper to taste
• 1/4 cup balsamic Vinegar

1. In a large non-stick skillet, melt better over medium heat. Add onions, season with salt and pepper, and stir to coat onions in melted butter.
2. Stirring occasionally, allow onions to cook until they turn a dark brown / caramel color ( about 45 minutes to an hour). If your pan becomes dry, add a tablespoon of butter or oil as needed. TIP: if you're onions begin to crisp or burn, turn down the heat.
3. Once your onions are caramelized, add balsamic vinegar and cook for five more minutes. Store in the fridge for up to five days.

• 1 sheet Frozen Puff Pastry Dough, thawed
• 4 Green Giant™ Fresh Gourmet™ Yellow Potatoes, very thinly sliced
• 1 tbsp Olive Oil
• 1/2 cup Caramelized Onions
• 1 1/4 cup grated Gruyere Cheese, divided
• 1/2 cup Asparagus, washed and trimmed, roughly chopped into 1-inch pieces
• 1 3 oz package Prosciutto
• 1 whole egg, beaten

• Everything Bagel Seasoning Blend
• Store-bought Hollandaise Sauce
• Fresh Dill
• 4 or more whole eggs
• Salt & Pepper to taste

Directions:

• Preheat oven to 400 F and line a baking sheet with parchment paper.
• Add thinly sliced potatoes to a bowl and toss with 1 tbsp of olive oil to coat potatoes. Season with salt and pepper to taste.
• Carefully place thawed puff pastry dough on top of a floured surface and roll with a rolling pin to create a thinner and larger surface area. TIP: We rolled ours out to 11” by 13”.
• Transfer dough to a parchment paper lined baking sheet. Using a fork, poke the surface of the pastry dough several times.
• TIP: When adding toppings to the pastry dough, leave a 1-2 inch border around the edges. The size of the border depends on how much of a ‘crust’ edge you want for your galette.
• Sprinkle 1/2 cup grated gruyere cheese evenly onto the surface of the dough.
• Layer caramelized onions, chopped asparagus, prosciutto on top of the cheese. Then, sprinkle another 1/2 cup of cheese on top of these ingredients.
• Add potatoes in an even layer allowing potatoes to overlap, completing covering other ingredients.
• Fold the border edges of the puff pastry up and slightly over the toppings to create the crust. Press edges down to seal crust.
• Mix one egg with one tablespoon of water and brush the crust edges with egg wash. Season the entire galette with salt and pepper to taste. Note: if adding everything bagel seasoning to crust, add now before you bake.
• Transfer to the oven and bake for 20 minutes until dough is very slightly golden.
• Remove galette from the oven and serve warm, garnish with fresh dill if desired.
• If add optional ingredients – add 4 (or more) eggs to the top of the galette. Return to the oven and broil for an additional 2-4 minutes or until egg whites have set. TIP: cover pastry crust with foil to prevent burning under the broiler.
• Remove from the oven and allow galette to cool for just a few minutes. Drizzle with hollandaise sauce, garnish with fresh dill, slice and serve.