Lentil and Walnut Galette with Balsamic Roasted Onions (Vegan)

**Prepare the dough:** In a large bowl, whisk together flour and salt. Cut in the cold vegan butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

**Roast the onions:** Preheat oven to 400°F (200°C). In a large skillet, heat olive oil over medium heat. Add sliced onions and cook, stirring occasionally, until softened and slightly caramelized, about 15-20 minutes. Stir in balsamic vinegar, salt, pepper, maple syrup (if using), and thyme. Cook for another 5 minutes, until the onions are coated and fragrant. Remove from heat.

**Prepare the lentil filling:** In a bowl, combine cooked lentils, chopped walnuts, minced garlic, vegetable broth, and nutritional yeast (if using). Season with salt and pepper to taste. Mix well.

**Assemble the galette:** Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to a baking sheet lined with parchment paper.

Spread the lentil mixture evenly over the dough, leaving a 2-inch border. Top with the balsamic-roasted onions.

Fold the edges of the dough over the filling, pleating as needed to create a rustic border. Brush the crust with vegan milk.

**Bake:** Bake for 35-45 minutes, or until the crust is golden brown and the filling is heated through. Let cool slightly before slicing and serving.

Enjoy!