Lately, I have been obsessed with galettes, which are sweet or savory free-form tarts that are as much a celebration of good crust as they are about a tasty filling. Balanced and rustic, these baked delights have an inherent laid-back elegance. Here, I make a galette that highlights our region's beautiful sweet onions with a dash of thyme and Gruyère. However, it is the perfectly golden, flakey crust that makes this a truly memorable bite. This dish is a fitting way to pay tribute to our local harvest, and all the hard-working farmers, big or small, who are such an integral part of our val...