Bistro-style Artichoke And Onion Galette

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

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 , beaten
• fresh thyme sprig

Recipe

• 1 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 meanwhile, heat oven to 375 degrees 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 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 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.