Fun Appetizer or Light Dinner

Bistro-Style Onion and Artichoke Galette
Pillsbury

Prep Time: 25 Min
Total Time: 1 Hr 5 Min
Makes: 8 servings


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
½ teaspoon salt-free garlic and herb seasoning blend, if desired (I used a combo of garlic powder and Italian seasoning)
1 Pillsbury® refrigerated pie crust, softened as directed on box
1 ½ teaspoons Dijon mustard
4 oz Gruyère cheese, shredded (1 cup) (I substituted Swiss)
1 jar (6 oz) marinated artichoke hearts, well drained, coarsely chopped
¼ cup chopped well-drained fire-roasted red bell peppers (from 7.5-oz jar) (I used olives)
1/8 teaspoon crushed red pepper flakes (Omitted--still plenty of flavor)
1 teaspoon finely chopped fresh thyme leaves (Omitted because I didn't have)
1 egg white, beaten
Fresh thyme sprigs

DIRECTIONS:

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.

With the frozen pie crust this was really easy to make. I found it very flavorful and quite delicious. I changed a few ingredients mainly for budget's sake and depending on what I had on hand. I also created another version that was more kid friendly and they certainly seemed to like it. I substituted pesto for the mustard, used mozzarella cheese, and for toppings I used fresh tomatoes, grilled mushrooms, and black olives. I enjoyed this version as well. We ate both for dinner with a salad and it was very filling.