Fennel and Onion Galette with Gruyere Crust

Ingredients

• For the tart crust
• 1-1/4 cups all purpose flour
• 1/2 teaspoon Kosher salt
• 8 tablespoons unsalted butter, cold
• 3 ounces Gruyere, grated
• 1/4 cup sour cream
• 2 teaspoons fresh lemon juice
• 1/4 cup ice water
• 1 egg yolk, for egg wash
• For the filling
• 2 tablespoons unsalted butter
• 1 large fennel bulb, core and tops removed, thinly sliced
• large yellow onion, thinly sliced
• 1 teaspoon fresh thyme leaves removed from the stem
• 1 teaspoon brandy
• 2 teaspoons dry sherry
• 2 teaspoons dry white wine
• 1 teaspoon Pernod
• salt and pepper, to taste

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