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.

  • prep time 25 min
  • total time 1 hr 5 min
  • ingredients 13
  • servings 8

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 crushed red pepper
1
teaspoon finely chopped fresh thyme leaves
1
egg white, beaten
Fresh thyme sprigs
  • 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:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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