Bistro-Style Artichoke And Onion Galette - cooking recipe

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

Preparation

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 11/4 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 11/4-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.