Parmesan Dough

1. Combine the flour, parmesan, and salt in a food processor. Pulse until combined. Add the cold, cubed butter. Pulse until coarse crumbs are formed.
2. With the processor running, drizzle in the water. Continue to blend until the dough starts to pull away from the sides of the bowl.
3. Immediately gather the dough and form it into an even, flat disk. Wrap the dough with plastic wrap and chill for 45 minutes.

Caramelized Onion Crostata

1. Heat a 12” skillet over medium heat. Add 2 tablespoons of olive oil. Add the red onions and a good pinch of salt. Cook for 10 minutes, stirring often.
2. Add the leeks, shallots, and 2 more tablespoons of olive oil. Stir well and continue to cook for about 10 more minutes, or until the onions are caramelized and tender (stir often and watch them closely so they don’t burn). Stir in the balsamic vinegar and honey. Turn the heat to medium-low and cook for about 5 more minutes. Turn off the heat and let cool.
3. Preheat the oven to 425°F. Once the dough has finished chilling, allow it to sit at room temperature for about 5 minutes to slightly soften. Use a rolling pin to gently roll the dough out onto a floured surface (aim for a 12” circle). Carefully transfer the dough to a sheet pan lined with parchment paper.
4. Mound the caramelized onions in the center of the dough, spreading them out evenly and leaving a 1” edge. Fold the dough over the onions around the edge, pressing any cracks together as needed.
5. Brush the egg yolk + water mixture onto the dough around the edges. Sprinkle the edges with flaky sea salt. Bake the crostata for about 24-26 minutes, or until the edges are crisp and golden.
6. Serve the galette with a drizzle of olive oil, freshly grated parmesan cheese, and cracked black pepper over top.