Bistro-Style Onion and Artichoke Galette

With a flaky crust filled with carmelized onions, roasted red peppers and artichokes, this bistro-worthy open-topped pie defies its easy prep starting with Pillsbury® refrigerated pie crust.

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Servings 8

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( 45 ) Ratings

45 Ratings

5 Stars

4 Stars

3 Stars 11%

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Member Reviews ( 9 )

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Bake-Off® Contest 44, 2010

Mary Louise Lever

Rome, Georgia

ingredients 13
Prep Time 25 min
Total Time 1 hr 5 min

Ingredients

1: tablespoon Crisco® Pure Vegetable Oil

2: cups thinly sliced sweet onion (such as Maui or Walla Walla; about 1 large)

2: tablespoons balsamic vinegar

1/2: teaspoon salt-free garlic and herb seasoning blend, if desired

1: Pillsbury® refrigerated pie crust, softened as directed on box

1 1/2: teaspoons Dijon mustard

4: oz Gruyère cheese, shredded (1 cup)

1: jar (6 oz) marinated artichoke hearts, well drained, coarsely chopped

1/4: cup chopped well-drained fire-roasted red bell peppers (from 7.5-oz jar)

1/8: teaspoon McCormick® Crushed Red Pepper

1: teaspoon finely chopped fresh thyme leaves

1: LAND O LAKES® egg white, beaten

: Fresh thyme sprigs

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Directions

1 In 10-inch nonstick skillet, heat oil over medium-high heat. Add onion; cook 8 to 10 minutes, stirring frequently, until soft and golden brown. Reduce heat to medium. Stir in vinegar and seasoning blend; cook 3 to 6 minutes, stirring frequently, until liquid is absorbed. Remove from heat.
2 Meanwhile, heat oven to 375°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 1 1/4 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 1 1/4-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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 210
Calories from Fat: 120),

% Daily Value

Total Fat: 13g; 13%
(Saturated Fat 6g, 6% Trans Fat 0g 0% ),
Cholesterol: 40mg; 40%;
Sodium: 260mg; 260%;
Total Carbohydrate: 18g; 18%
(Dietary Fiber 2g 2% Sugars 2g 2% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 8%;
Calcium: 15%;
Iron: 0%;

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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BBliv

report Posted May. 23, 2012 9:53 AM

Great recipe for entertaining. Goes well with red wine. I used asiago instead of gruyere b/c that's what I had on hand and I baked it on a pizza stone. Will definitly make this again!

Bon567

report Posted Jan. 1, 2011 1:42 PM

Loved this! Made it for both Christmas Eve and New Year's Eve parties and was a huge hit. Only appetizer to be totally finished. Used parmesan instead of gruyere, and was delicious.

GumboGal

report Posted Dec. 8, 2010 10:15 AM

Loved it. Will add some extras next time -- black olives, chopped pepperoni, sprinkle of parmesan. Easy.

melsey62

report Posted Jun. 10, 2010 9:51 PM

Ok one should follow the directions to this receipe to the very end. This is a wonderful dish. Good alternative to pizza. While the receipe states bake on a non-stick cookie sheet, next time I am going to try a pizza stone. My version stuck a little. I am going blame most of the "stickiness"(sp)to not allowing it to cool enough. That is a must or it might fall apart. I also used egg beaters which to me gave a better yellow glow than an egg white mix. Try this dish. It's a great veggie alternative and it will make your house smell good.

momdearest

report Posted Mar. 30, 2010 1:55 PM

Excellent even with a major change. Hubby allergic to cheese so I left out. Did not miss it a bit. This one got rave reviews from him and our daughter. I have to admit that they did look at it funny until the tried it. Not a very adventurous crew in my house but I was told to definately make again