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Bistro-Style Onion and Artichoke Galette

bistro-style onion and artichoke galette Side Dish French
Bistro-Style Onion and Artichoke Galette
  • Prep 25 min
  • Total 1 hr 5 min
  • Ingredients 13
  • Servings 8

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.

Updated March 25, 2014
Bake-Off® Contest 44, 2010
Mary Louise Lever
Rome, Georgia
Pillsbury Pie Crust
Make with
Pillsbury Pie Crust

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.
 

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
120
% Daily Value
Total Fat
13g
21%
Saturated Fat
6g
28%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
260mg
11%
Potassium
110mg
3%
Total Carbohydrate
18g
6%
Dietary Fiber
2g
8%
Sugars
2g
Protein
6g
% 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.
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