Sunday, January 15, 2012

Bistro-Style Onion and Artichoke Galette

Bistro-Style Onion and Artichoke Galette

For my 7th and last pizza post in honor of National Pizza Week I wanted to pick a recipe I've never made before. I think this was a winning recipe at a bake off contest at  When I saw how beautiful the pizza was I knew I had to post it for all to see. I really want to make this.

Bistro-Style Onion and Artichoke Galette


  • 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 Gruy√®re 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 flakes
  • 1 teaspoon finely chopped fresh thyme leaves
  • 1 EGGLAND’S BEST egg white, beaten
  • Fresh thyme sprigs
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.

1 comment:

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