Peel and cut onion into 1/4″ slices.

Place in skillet with 1 T butter and olive oil and cook over medium low until caramelized, stirring occasionally, about 25 minutes.

Place pie crust circle on a silpat or piece of parchment paper on a baking sheet.

Distribute onions evenly on crust leaving a 2 inch border around the edge.

Wash fruit and cut into fairly thin slices and place on top of onions.

Sprinkle with walnuts and cheese.

Cut 1 T butter into tiny pieces and dot fruit mixture.

Fold up edges by starting with a 3 inch edge, turning and pleating dough as you go around, forming the edge of the galette.

Beat the egg and brush over the galette’s edge.

Bake at 400 for 20 minutes or until galette looks done and pie crust is golden. Let sit for 5-10 minutes before cutting. Serves 4-6