Bistro Style Artichoke And Onion Galette Food

BISTRO-STYLE ONION AND ARTICHOKE GALETTE

Bistro-Style Onion and Artichoke Galette image

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

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
1/2 teaspoon salt-free garlic and herb seasoning blend, if desired
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 1/2 teaspoons Dijon mustard
4 oz Gruyère 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
1 teaspoon finely chopped fresh thyme leaves
1 egg white, beaten
Fresh thyme sprigs

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

Bistro-Style Artichoke and Onion Galette image

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

Ingredients

1 tablespoon vegetable oil
1 large walla walla onion, sliced
2 garlic cloves, minced
2 tablespoons balsamic vinegar
1/4 teaspoon herbes de provence (optional)
1 refrigerated pie crust, softened as directed on packaging (or make your own)
1/2 teaspoon Dijon mustard
1 cup gruyere cheese, shredded (or Swiss)
1 (6 ounce) jar marinated artichoke hearts, well drained, coarsely chopped
1/3 cup fire-roasted red bell pepper, chopped and well-drained
1/8 teaspoon crushed red pepper flakes (or more to taste)
1 teaspoon fresh thyme leave, finely chopped
1 egg white, beaten
fresh thyme sprig

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.

EASY BISTRO ARTICHOKE SANDWICH --- VEGETARIAN TOO!

Easy Bistro Artichoke Sandwich --- Vegetarian Too! image

There are many variations of this sandwich in California. This is a great lunch or easy dinner. French Rolls are found in the bread aisle and crisp up better than other breads. This recipe uses the hoagie sized roll. Very tasty! I believe that the people of Castroville, CA get credit for this one!

Provided by Wasyetz

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 large French rolls
8 mushrooms
1/2 onion
1 tomatoes
1 (6 ounce) jar marinated artichokes
8 slices provolone cheese
crushed red pepper flakes

Steps:

Preheat oven to 375 degrees.
Thinly slice mushrooms, onion, tomato and set aside in separate piles.
Drain artichoke hearts, but reserve liquid.
Coarsely chop artichoke hearts.
Split french rolls.
Take artichoke liquid and brush the sides of the bread.
On the bottom piece of bread put one quarter of the artichokes.
Next add 1/4 of the mushrooms, onions, and then tomato to each sandwich.
Top the veggies with 2 slices of provolone per sandwich.
Sprinkle desired amount of crushed red pepper on top of the cheese and then place top on sandwich. Press down on sandwich slightly so that it does not fall over.
Place on baking pan to bake. This generally takes 10 minutes. Watch closely!

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