Description
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!
Ingredients
- Vegetable Oil
- Walla Walla Onion
- Garlic Cloves
- Balsamic Vinegar
- Herbes De Provence
- Refrigerated Pie Crust
- Dijon Mustard
- Gruyere Cheese
- Marinated Artichoke Hearts
- Red Bell Pepper
- Crushed Red Pepper Flakes
- Fresh Thyme Leave
- Egg White
- Fresh Thyme Sprig
Instructions
- 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 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
- To serve, cut into 8 wedges
- Garnish with thyme sprigs
- Serve warm