CRUST

• In a bowl, stir together your flour and salt. Using two butter knives, held against each other with one in each hand to form an “X,” cut your butter into your dough, with the knives pulling away from each other and back in, until you have a sand-like consistency
• Add in your water (I like to put a few ice cubes in a glass before filling it with cold water to make sure it’s extra cold), stir together, and then compress the dough into a ball. See notes below if you have a food processor!
• Place your dough ball between two large pieces of parchment paper, and roll to ⅛” thickness – making sure your dough is an even thickness throughout.
• Gently peel the parchment back from the top layer, lay it back onto the dough, flip all of it over, and repeat with the bottom (now top) layer of parchment.
• Cover your dough with the other piece of parchment paper and place your flat crust in the fridge for at least 15 minutes while you make your filling

FILLING

• Preheat oven to 400°F
• In a large bowl, soak potatoes in water for 5 minutes. Drain and lay out on a towel, and pat almost completely dry
• In a large skillet, cook the bacon over medium heat until almost crisp. Spoon out any excess bacon grease, leaving only about 1-2 teaspoons in the pan. Add in onions and cook down until softened with a little color on them
• Pour in prosecco and use your spoon to scrape up any bits on the bottom of the pan (this is flavor!). Cook down for a few minutes, until most of the liquid is gone
• Turn off the heat in the pan and add the cream cheese, salt, pepper, and thyme. Mix to combine, then add in your potatoes, stirring until coated

ASSEMBLY

• Remove the dough from the fridge, place it on a baking sheet, and peel off the top layer of parchment
• Spoon creamy potato mixture into the center of the dough, leaving a 2-inch rim. Make sure the potatoes lie flat. They should slightly overlap from one to the next
• Top slices of cheese, then fold the crust over the edge of the potato mixture, working in a circle to slightly overlap one fold from the next. The center should be open, and you should have a roughly 1-inch folded-over crust border once complete
• Beat together your egg with a splash of water or milk, and brush it along the exposed crust
• Bake your galette for 35-40 minutes, until the crust is deep golden
• Allow to cool, then slice and enjoy!