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Bistro-Style Onion and Artichoke Galette

(45)
  9 reviews
  • 25 min prep time
  • 1 hr 5 min total time
  • 13 ingredients
  • 8 servings
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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.

Bake-Off® Contest 44, 2010
Mary Louise Lever
Rome, Georgia

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

Steps

  • 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.
  • 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
21%
Saturated Fat
6g
28%
Trans Fat
0g
0%
Cholesterol
40mg
13%
Sodium
260mg
11%
Total Carbohydrate
18g
6%
Dietary Fiber
2g
8%
Sugars
2g
2%
Protein
6g
6%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
8%
8%
Calcium
15%
15%
Iron
0%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2011
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