Savory Sweet Onion Marmalade and Goat Cheese Galettes

Place the peeled yellow onions on a cutting board and slice them into uniform half-moons approximately 3 mm thick using a chef's knife.

Heat the olive oil in a large skillet over medium-low heat at 150°C (300°F), then add the sliced onions and fine sea salt, stirring occasionally for 20 minutes until thoroughly softened, wilted, and pale golden.

Add the brown sugar, balsamic vinegar, chopped fresh thyme, and 30 ml water to the skillet, scraping up any fond, then reduce heat to low and simmer for 15 minutes until the mixture turns deep mahogany and achieves a thick, jammy marmalade consistency.

Transfer the hot onion marmalade to a shallow plate and spread it out to cool completely to room temperature for 15 minutes before assembly.

Preheat the oven to 200°C (400°F) and line a large baking sheet with a sheet of parchment paper.

Lay the drained roasted red pepper strips between paper towels, pressing firmly to extract excess moisture, then cut into 1 cm pieces on the cutting board.

Place the chilled puff pastry sheet on a clean cutting board and roll gently with a rolling pin into an even square approximately 3 mm thick.

Cut four 15 cm rounds from the pastry using a round cutter or paring knife, then arrange the rounds evenly spaced across the prepared parchment-lined baking sheet.

Distribute the cooled onion marmalade evenly into the center of each pastry round, spreading the mixture with the back of a spoon while leaving a clean 2.5 cm border around the outer perimeter.

Scatter the dried roasted red pepper pieces evenly over the onion layer on each galette, then distribute the crumbled fresh goat cheese on top and season with freshly cracked black pepper.

Gently fold the 2.5 cm pastry border up and over the outer edge of the filling, pleating every 3 to 4 cm to form a rustic circular crust while leaving the center exposed.

Whisk the egg and 15 ml water together in a small bowl, brush the wash lightly over the pleated pastry borders using a pastry brush, and sprinkle the crust edges with flaky sea salt.

Transfer the entire baking sheet with the assembled galettes into the refrigerator to chill for 15 minutes so the pastry fat sets firmly.

Bake the chilled galettes in the preheated oven at 200°C (400°F) for 22 to 25 minutes until the pastry is puffed and deep golden brown, the cheese is lightly browned at the tips, and the center registers at least 74°C (165°F) on an instant-read digital thermometer.

Remove the baking sheet from the oven, transfer the galettes onto a wire cooling rack using a spatula, and scatter the reserved fresh thyme leaves over each hot galette before serving warm.