Asparagus, Prosciutto, and Goat Cheese Galettes

• 2 medium onions, chopped
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1/2 pound thin asparagus (about 15 spears, 1/4- to 1/2-inch thick), trimmed
• 3 tablespoons chopped fresh chives
• 1/4 pound thinly sliced prosciutto, cut crosswise into thin slices
• 1/3 cup soft mild goat cheese (about 4 ounces) room temperature
• 2 galette rounds, baked
• 1/4 cup milk
• 3/4 stick (6 tablespoons) unsalted butter, melted and cooled
• 3 large egg yolks
• 1 large whole egg
• 2 cups all-purpose flour
• 1 3/4 teaspoons salt
• 3 tablespoons chopped fresh chives

1. In a skillet cook onions in oil and butter with salt and pepper to taste over moderately low heat 15 minutes, or until golden.
2. Transfer onions to a bowl to cool.
3. Have ready a large bowl of ice and cold water.
4. Cut asparagus crosswise into 1/2-inch pieces and cook in a large saucepan of boiling salted water 3 to 5 minutes, or until just tender.
5. Drain asparagus in a colander and transfer to bowl of ice and cold water to stop cooking.
6. Lift asparagus out of water and pat dry.
7. Preheat oven to 400F.
8. Spread onions evenly onto galette rounds and top with prosciutto, asparagus, and goat cheese.
9. Bake galettes on a baking sheet in middle of oven about 15 minutes, or until tops are lightly browned.
10. Transfer galettes to a rack and cool.
11. Serve galettes, cut into wedges, at room temperature.
12. In a bowl whisk together milk, butter, yolks, and whole egg.
13. In another bowl whisk together flour, salt, and chives and stir into milk mixture until just combined.
14. On a lightly floured surface with floured hands knead dough about 8 times, or until just smooth.
15. Wrap dough in plastic wrap and chill hour.
16. Preheat oven to 450F.
17. Divide dough into 4 pieces.
18. On a lightly floured surface with a floured rolling pin roll out each piece into an 8-inch round.
19. Transfer rounds to 2 baking sheets and crimp edges decoratively.
20. Chill dough 10 minutes and bake in middle and lower thirds of oven about 5 minutes, or until golden brown.
21. Transfer galettes to racks and cool completely.
22. Galettes may be made 1 day ahead and kept in a sealable plastic bag at room temperature.
23. Makes 4 galettes rounds.

onions, olive oil, unsalted butter, thin, fresh chives, goat cheese, galette, milk, unsalted butter, egg yolks, egg, flour, salt, fresh chives

Taken from www.epicurious.com/recipes/food/views/asparagus-prosciutto-and-goat-cheese-galettes-11993 (may not work)