Onion and Artichoke Galette Recipe

Name: Onion and Artichoke Galette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil; 2 cups Thinly Sliced Sweet Onions; 2 Tablespoons Balsamic Vinegar; 1/2 teaspoons Salt-free Garlic And Herb Seasoning Blend, If Desired; 1 Pillsbury Refrigerated Pie Crust, Softened As Directed On Box; 4 ounces, weight Cream Cheese, Room Temperature; 1- 1/2 teaspoon Spicy Brown Mustard; 1 jar (7 Oz. Size) Marinated Artichoke Hearts, Well Drained, Coarsely Chopped; 1/4 cups Chopped Well-drained Fire-roasted Red Bell Peppers (from 7.5-oz Jar); ⅛ teaspoons Crushed Red Pepper; 1 teaspoon Finely Chopped Fresh Thyme Leaves; 1/2 cups Gruyere Cheese, Shredded; 1 Egg White, Beaten

Servings: persons

1 Tablespoon Olive Oil
2 cups Thinly Sliced Sweet Onions
2 Tablespoons Balsamic Vinegar
1/2 teaspoons Salt-free Garlic And Herb Seasoning Blend, If Desired
1 Pillsbury Refrigerated Pie Crust, Softened As Directed On Box
4 ounces, weight Cream Cheese, Room Temperature
1- 1/2 teaspoon Spicy Brown Mustard
1 jar (7 Oz. Size) Marinated Artichoke Hearts, Well Drained, Coarsely Chopped
1/4 cups Chopped Well-drained Fire-roasted Red Bell Peppers (from 7.5-oz Jar)
⅛ teaspoons Crushed Red Pepper
1 teaspoon Finely Chopped Fresh Thyme Leaves
1/2 cups Gruyere Cheese, Shredded
1 Egg White, Beaten

1
In a 10-inch nonstick skillet, heat oil over medium-high heat.
2
Add onion; cook 8 to 10 minutes, stirring frequently, until soft and golden brown.
3
Reduce heat to medium.
4
Stir in vinegar and seasoning blend; cook 3 to 6 minutes, stirring frequently, until liquid is absorbed.
5
Remove from heat.
6
Meanwhile, heat oven to 375 degrees F. Unroll pie crust on ungreased nonstick cookie sheet.
7
Spread cream cheese over crust to within 1 1/4 inches of the edge of the crust.
8
Lightly brush mustard over cream cheese.
9
Spread onion evenly over cheese; top with artichokes and red peppers.
10
Sprinkle with red pepper flakes, chopped thyme and cheese.
11
Fold 1 1/4-inch edge of crust over filling, pleating crust as necessary.
12
Brush egg white over crust edge.
13
Bake 20 to 25 minutes or until crust is golden brown.
14
Cool 15 minutes.
15
To serve, cut into 8 wedges.
16
Serve warm.

295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 2 cups Thinly Sliced Sweet Onions, 2 Tablespoons Balsamic Vinegar, 1/2 teaspoons Salt-free Garlic And Herb Seasoning Blend, If Desired, and more.

Yes, Onion and Artichoke 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.

That's it — enjoy your meal!

Onion and Artichoke Galette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions