Method

1. Preheat the oven to 180°C/gas mark 4
2. Heat a large non-stick pan over a medium heat and add the shallots. Cook the shallots, stirring regularly, until they begin to colour (about 10 minutes) then add the vinegar and sugar
3. Continue to cook until the sugar and vinegar have caramelised and the onions are soft. Transfer to a bowl and allow to cool slightly
4. Dust a clean work surface with a little flour, and roll the pastry out until it’s about ½ cm thick. Using a sharp knife, trim the edges of the pastry to form a large circle, about 40cm in diameter. Transfer to a baking tray
5. Place the shallots in the centre of the pastry, leaving a wide border around the edge. Slice the goat’s cheese and arrange on top of the shallots
6. Fold the edges of the pastry to form a border that has a pleated edge over the shallots, but leaving middle with the cheese open. The pastry will form a nice circle if you carefully fold pleats in the pastry roughly every 10cm
7. Brush the pastry edge with the beaten egg and bake for 45 minutes. Sprinkle the baked galette with a few fresh thyme sprigs, and serve with a mixed salad