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

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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;