Bistro-Style Artichoke and Onion Galette

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Total Time
50mins
Prep
25 mins
Cook
25 mins

This recipe is very easy and big on taste. It's pretty, too! I served it as part of a light cocktail menu and everyone loved it, but it would be nice as part of a light supper also. If you want meat in it, (as my husband did), a few slices of Dry Italian Salami go as if it were originally in the recipe. I took this from my local newspaper, which surprises me sometimes with something like this!

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Ingredients

Nutrition
  • 1 tablespoon vegetable oil
  • 1 large walla walla onion, sliced
  • 2 garlic cloves, minced
  • 2 tablespoons balsamic vinegar
  • 14 teaspoon herbes de provence (optional)
  • 1 refrigerated pie crust, softened as directed on packaging (or make your own)
  • 12 teaspoon Dijon mustard
  • 1 cup gruyere cheese, shredded (or Swiss)
  • 1 (6 ounce) jar marinated artichoke hearts, well drained, coarsely chopped
  • 13 cup fire-roasted red bell pepper, chopped and well-drained
  • 18 teaspoon crushed red pepper flakes (or more to taste)
  • 1 teaspoon fresh thyme leave, finely chopped
  • 1 egg white, beaten
  • fresh thyme sprig

Directions

  1. In 10-inch nonstick skillet, heat oil over medium-high heat. Add onion and garlic; cook 8 to 10 minutes, stirring frequently, until soft and golden brown. Reduce heat to medium. Stir in vinegar and herbes de Provence and cook 3 to 6 minutes, stirring frequently, until liquid is absorbed. Remove from heat.
  2. Meanwhile, heat oven to 375 degrees 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 1¼ 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 1¼-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.
Most Helpful

4 5

This was very good thanks. the only thing i changed was that I use flat bread instead of pastry