2 cups all-purpose flour, sifted
8 ounces (2 sticks) cold butter, cubed
1/4 to 1/2 cup ice water
3 large shallots, halved, skins on
1 tablespoon olive oil
2 cups 2-percent milk
3 eggs, at room temperature
4 sprigs fresh thyme, leaves picked
Salt and freshly ground black pepper
4 ounces (1/2 cup) goat cheese, crumbled
2 cups baby arugula
6 pieces thinly sliced prosciutto
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