Bistro-Style Artichoke And Onion Galette Recipe

Name: Bistro-Style Artichoke And Onion Galette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 large walla walla onion, sliced; 2 garlic cloves, minced; 2 tablespoons balsamic vinegar; 1/4 teaspoon herbes de provence (optional); 1 refrigerated pie crust, softened as directed on packaging (or make your own); 1/2 teaspoon Dijon mustard; 1 cup gruyere cheese, shredded (or Swiss); 1 (6 ounce) jar marinated artichoke hearts, well drained, coarsely chopped; 1/3 cup fire-roasted red bell pepper, chopped and well-drained; 1/8 teaspoon crushed red pepper flakes (or more to taste); 1 teaspoon fresh thyme leave, finely chopped; 1 egg white, beaten; fresh thyme sprig

Servings: persons

1 tablespoon vegetable oil
1 large walla walla onion, sliced
2 garlic cloves, minced
2 tablespoons balsamic vinegar
1/4 teaspoon herbes de provence (optional)
1 refrigerated pie crust, softened as directed on packaging (or make your own)
1/2 teaspoon Dijon mustard
1 cup gruyere cheese, shredded (or Swiss)
1 (6 ounce) jar marinated artichoke hearts, well drained, coarsely chopped
1/3 cup fire-roasted red bell pepper, chopped and well-drained
1/8 teaspoon crushed red pepper flakes (or more to taste)
1 teaspoon fresh thyme leave, finely chopped
1 egg white, beaten
fresh thyme sprig

1
In 10-inch nonstick skillet, heat oil over medium-high heat. Add onion and garlic; cook 8 to 10 minutes, stirring frequently, until soft and golden brown. Reduce heat to medium. Stir in vinegar and herbes de Provence and cook 3 to 6 minutes, stirring frequently, until liquid is absorbed. Remove from heat.
2
Meanwhile, heat oven to 375 degrees F. Unroll pie crust on ungreased nonstick cookie sheet. Lightly brush mustard over crust.
3
Sprinkle 2/3 cup of the cheese over center of crust to within 11/4 inches of edge of crust. Spread onion evenly over cheese; top with artichokes and red peppers. Sprinkle with red pepper flakes, 1 teaspoon chopped thyme and remaining 1/3 cup cheese. Fold 11/4-inch edge of crust over filling, pleating crust as necessary. Brush egg white over crust edge. Bake 20 to 25 minutes or until crust is golden brown. Cool 15 minutes.
4
To serve, cut into 8 wedges. Garnish with thyme sprigs. Serve warm.

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 large walla walla onion, sliced, 2 garlic cloves, minced, 2 tablespoons balsamic vinegar, and more.

Yes, Bistro-Style Artichoke And Onion Galette falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bistro-Style Artichoke And Onion Galette

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