HEIRLOOM TOMATO + GOAT CHEESE GALETTE

First, prepare the caramelized onions. Slice half a white onion thinly. In a pan, melt some butter and cook the onions over low heat, stirring frequently, until deeply caramelized. This process requires patience and takes time. Once the onions are ready, unroll the pie crust onto a baking sheet. Spread the caramelized onions evenly over the pie crust, leaving a 1.5-inch border around the edge. Sprinkle the crumbled goat cheese over the onions, again making sure to leave the border clear. Arrange the heirloom tomato slices on top of the goat cheese and onions. Season with salt and pepper to taste, and sprinkle fresh thyme over the entire filling. Carefully fold the 1.5-inch edges of the pie crust over the filling, creating a rustic border. In a small bowl, lightly beat one egg and brush the folded pie crust edges with it. Sprinkle flaky sea salt over the brushed crust. Bake in a preheated oven at 375°F (190°C) for 1 hour, or until the crust is golden brown and the filling is bubbly. Once done, remove from the oven and drizzle with balsamic reduction before serving.