Ingredients
-
1
-
1
-
2
-
2
-
1/4
-
1
-
1/2
-
1
-
1
-
1/3
-
1/8
-
1
-
1
-
-
Directions
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!, This galette is absolutely fabulous — it has everything we love on it; especially the artichoke hearts and gruyere Didn’t change a thing and wouldn’t This recipe will be made again and again It’s going into my Best Of 2021 file for sure
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Steps
|
1
Done
|
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
Done
|
Meanwhile, Heat Oven to 375 Degrees F. Unroll Pie Crust on Ungreased Nonstick Cookie Sheet. Lightly Brush Mustard Over Crust. |
|
3
Done
|
Sprinkle 2/3 Cup of the Cheese Over Center of Crust to Within 1 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-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
Done
|
to Serve, Cut Into 8 Wedges. Garnish With Thyme Sprigs. Serve Warm. |
