Bistro-Style Artichoke and Onion Galette

Recipe by Chef PotPie
READY IN: 50mins
YIELD: 1 galette


  • 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


  • 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.
  • Meanwhile, heat oven to 375 degrees F. Unroll pie crust on ungreased nonstick cookie sheet. Lightly brush mustard over crust.
  • 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.
  • To serve, cut into 8 wedges. Garnish with thyme sprigs. Serve warm.