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.
Provided by Pillsbury Kitchens
Categories Side Dish
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- 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.
- Meanwhile, heat oven to 375°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 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.
- To serve, cut into 8 wedges. Garnish with thyme sprigs. Serve warm.
Nutrition Facts : Calories 210, Carbohydrate 18 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 2 g, TransFat 0 g
BISTRO-STYLE ARTICHOKE AND ONION GALETTE
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!
Provided by Chef PotPie
Categories Vegetable
Time 50m
Yield 1 galette, 8 serving(s)
Number Of Ingredients 14
Steps:
- 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.
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