Instructions

01
Combine the flour, 1/2 tsp salt, and sugar in a large bowl. Add the cold butter and cut it in using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized bits.
02
Drizzle in the ice water, 1 tablespoon at a time, stirring gently until the dough just comes together. Press into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Herb says
Cold butter is key for flaky layers. Keep everything chilly and your pastry will thank you.
03
Heat olive oil in a large skillet over medium-low. Add the sliced onions and a big pinch of salt. Cook, stirring frequently, until very soft and deep golden, about 30–35 minutes.
Herb says
There are no shortcuts to truly caramelized onions. Resist the urge to rush, this slow magic is worth it.
04
Stir in the thyme and cook 2 minutes more. Remove skillet from heat and let onions cool slightly.
05
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
06
On a lightly floured surface, roll chilled dough into a 13-inch circle, about 1/4-inch thick. Transfer to the prepared baking sheet.
07
Spread Dijon mustard evenly over the center, leaving a 2-inch border. Top with an even layer of caramelized onions.
08
Scatter the hot dog slices over the onions. Dollop crème fraîche by the spoonful on top.
09
Fold the pastry edges up over the filling, pleating as needed. Whisk together egg yolk and 1 teaspoon water, then brush over the crust.
10
Bake on the center rack until the crust is golden and crisp, 35–40 minutes.
Herb says
Baking directly on a hot sheet helps the bottom crisp up, a galette’s unsung hero is a well-baked base.
11
While the tart cools slightly, toss salad greens with lemon juice, a drizzle of olive oil, remaining 1 tsp salt, and black pepper.
12
Slice the warm galette into wedges, serve with salad on the side, and sprinkle extra thyme if desired.

HERB

Franks à la Française

Ingredients

Instructions