Bistro-Style Onion and Artichoke Galette

Name: Bistro-Style Onion and Artichoke Galette
Prep time: 25 min
Total time: 1 h 5 min
Yield: 8
Cuisine: French
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 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

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Bistro-Style Onion and Artichoke Galette

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Prep 25 min
Total 1 hr 5 min
Ingredients 13
Servings 8

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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.

By Pillsbury Kitchens

Updated Mar 25, 2014

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 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

Make With

Pillsbury Pie Crust

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 Information

210 Calories, 13g Total Fat, 6g Protein, 18g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 210

Calories from Fat: 120

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;

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