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1
In a skillet cook onions in oil and butter with salt and pepper to taste over moderately low heat 15 minutes, or until golden.
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2
Transfer onions to a bowl to cool.
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3
Have ready a large bowl of ice and cold water.
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4
Cut asparagus crosswise into 1/2-inch pieces and cook in a large saucepan of boiling salted water 3 to 5 minutes, or until just tender.
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5
Drain asparagus in a colander and transfer to bowl of ice and cold water to stop cooking.
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6
Lift asparagus out of water and pat dry.
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7
Preheat oven to 400F.
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8
Spread onions evenly onto galette rounds and top with prosciutto, asparagus, and goat cheese.
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9
Bake galettes on a baking sheet in middle of oven about 15 minutes, or until tops are lightly browned.
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10
Transfer galettes to a rack and cool.
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11
Serve galettes, cut into wedges, at room temperature.
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12
In a bowl whisk together milk, butter, yolks, and whole egg.
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13
In another bowl whisk together flour, salt, and chives and stir into milk mixture until just combined.
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14
On a lightly floured surface with floured hands knead dough about 8 times, or until just smooth.
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15
Wrap dough in plastic wrap and chill hour.
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16
Preheat oven to 450F.
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17
Divide dough into 4 pieces.
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18
On a lightly floured surface with a floured rolling pin roll out each piece into an 8-inch round.
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19
Transfer rounds to 2 baking sheets and crimp edges decoratively.
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20
Chill dough 10 minutes and bake in middle and lower thirds of oven about 5 minutes, or until golden brown.
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21
Transfer galettes to racks and cool completely.
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22
Galettes may be made 1 day ahead and kept in a sealable plastic bag at room temperature.
