↞ recipe box start page
Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
1 tbsp Vegetable Oil
2 cups thinly sliced sweet onion (about 1 large)
2 tbsp balsamic vinegar
1/2 tsp garlic and herb seasoning blend, if desired
1 refrigerated pie crust (from 15-oz box), softened as directed on box
1 1/2 tsp Dijon mustard
4 oz Gruyere cheese, shredded (1 cup)
1 (6 oz) jar 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 tsp crushed red pepper flakes
1 tsp finely chopped fresh thyme leaves
1 egg white, beaten
Fresh thyme sprigs
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. 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.
view more member recipes
BISTRO-STYLE ONION AND ARTICHOKE GALETTE
view my recipes
print
save
Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
1 tbsp Vegetable Oil
2 cups thinly sliced sweet onion (about 1 large)
2 tbsp balsamic vinegar
1/2 tsp garlic and herb seasoning blend, if desired
1 refrigerated pie crust (from 15-oz box), softened as directed on box
1 1/2 tsp Dijon mustard
4 oz Gruyere cheese, shredded (1 cup)
1 (6 oz) jar 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 tsp crushed red pepper flakes
1 tsp finely chopped fresh thyme leaves
1 egg white, beaten
Fresh thyme sprigs
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. 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Bistro-style Chicken Salad
by sgre52160
6 large cooked chicken breasts, seasoned, shredded into bite size pieces 1 1/2 cups finely chopped celery 1 1/3 cups mayonnaise 2/3 cup Miracle Whip 2 oz slivered almonds, may toast 2 cups grape
by sgre52160
6 large cooked chicken breasts, seasoned, shredded into bite size pieces 1 1/2 cups finely chopped celery 1 1/3 cups mayonnaise 2/3 cup Miracle Whip 2 oz slivered almonds, may toast 2 cups grape
Bistro-style Short Ribs
by sgre52160
Short ribs: 3 tablespoons extra-virgin olive oil 4 pounds short ribs, in 1 long piece or at least in pairs Kosher salt and freshly ground black pepper 1 medium onion, chopped 2 carrots, chop
by sgre52160
Short ribs: 3 tablespoons extra-virgin olive oil 4 pounds short ribs, in 1 long piece or at least in pairs Kosher salt and freshly ground black pepper 1 medium onion, chopped 2 carrots, chop
Bistro-style Tomato Salad Dressing
by sgre52160
1 cup tomato juice 1/4 cup red wine vinegar 1 small red onion, chopped 1 small clove garlic 1 tbsp Dijon mustard 1-2 tsp sugar 1/2 cup extra-virgin olive oil Salt and pepper, to taste In the
by sgre52160
1 cup tomato juice 1/4 cup red wine vinegar 1 small red onion, chopped 1 small clove garlic 1 tbsp Dijon mustard 1-2 tsp sugar 1/2 cup extra-virgin olive oil Salt and pepper, to taste In the
Blueberry Cheesecake Galette
by suemunzlinger
For the dough: 1 3/4 cups all-purpose flour 2 tablespoons granulated sugar 1 teaspoon apple cider vinegar Pinch of kosher salt 1 stick cold unsalted butter, diced 1 large egg
by suemunzlinger
For the dough: 1 3/4 cups all-purpose flour 2 tablespoons granulated sugar 1 teaspoon apple cider vinegar Pinch of kosher salt 1 stick cold unsalted butter, diced 1 large egg
Mushroom And Stilton Galette
by ICOOK2
1 1/4 cups all-purpose flour 1/4 tsp. salt 8 Tbs. (1 stick) unsalted butter, cut into pieces 1/4 cup sour cream 2 tsp. fresh lemon juice 1/4 cup ice water For the filling: 1/4 oz. dried
by ICOOK2
1 1/4 cups all-purpose flour 1/4 tsp. salt 8 Tbs. (1 stick) unsalted butter, cut into pieces 1/4 cup sour cream 2 tsp. fresh lemon juice 1/4 cup ice water For the filling: 1/4 oz. dried
view more member recipes