Best 2 Bistro Style Artichoke And Onion Galette Recipes
Indulge in a culinary masterpiece with our Bistro-Style Artichoke and Onion Galette, a tantalizing savory tart that combines the flavors of tender artichoke hearts, caramelized onions, and aromatic herbs, all nestled in a flaky, golden-brown crust. But that's not all! This article presents a delectable collection of galette recipes, each offering unique taste sensations. From the classic French Leek Galette to the hearty Sweet Potato and Goat Cheese Galette, these recipes cater to every palate. Explore the versatile world of galettes and let your taste buds embark on a journey of culinary delight.
Check out the recipes below so you can choose the best recipe for yourself!
BISTRO-STYLE ARTICHOKE AND ONION GALETTE
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
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.
CARAMELIZED ONION GALETTE
This rich, autumnal galette takes its inspiration from the flavors of French onion soup. Seasoned with Gruyère and lots of cracked black pepper, the galette dough takes the place of the crostini, and the caramelized onion filling is fortified with beef broth and sherry. The dish is great for entertaining - it can be prepared in advance - but requires a little bit of patience: You'll need to let the dough rest for at least four hours, which allows the flour to hydrate and will make the dough less crumbly to work with. Let the tart rest for about 10 minutes before slicing and serving. Eat it while it's hot or serve at room temperature alongside a salad or steak.
Provided by Sue Li
Categories dinner, lunch, pies and tarts, vegetables, appetizer, main course, side dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Prepare the dough: In a large bowl, whisk together flour, sugar, 1 1/2 teaspoons kosher salt and 1 1/2 teaspoons black pepper. Add butter and 1 cup grated Gruyère to the flour mixture and toss to coat. Using your fingertips, pinch the butter and cheese into the flour to make pebble-size pieces. Drizzle in the ice water and stir to make a shaggy dough. Dump the dough onto a large sheet of plastic wrap and knead a few times to combine. Wrap in plastic and refrigerate for at least 4 hours.
- Prepare the onions: In a large skillet, melt the butter over medium-high heat. Add onions and thyme sprigs, season with 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until the onions are translucent and lightly golden on the edges, 20 to 25 minutes. Reduce the heat to medium, add broth and sherry and cook until the onions are browned and the liquid has mostly evaporated but the mixture is still saucy, 16 to 18 minutes. Transfer to a bowl and set aside to cool for at least 30 minutes.
- Heat the oven to 375 degrees. Roll the dough into a 13-inch round on a sheet of parchment. Spread the cooled caramelized onions on the dough, leaving a 1- to 2-inch border. Fold the edges in, over the onions, transfer to a baking sheet and bake until the dough is golden brown and some of the onions have browned on the edges, 40 to 50 minutes, rotating the galette halfway into the baking process.
- Remove galette from the oven and sprinkle remaining 1/3 cup grated Gruyère on the crust. Bake another 5 minutes to melt the cheese. Remove and let rest for 10 minutes before slicing. Top with remaining thyme leaves, for garnish.
Tips:
- For a crispier crust, pre-bake the galette dough for 10-12 minutes before adding the filling.
- Use a variety of cheeses for a more complex flavor. A blend of cheddar, mozzarella, and Parmesan is a good option.
- Don't overcrowd the galette with filling. Leave a 1-inch border around the edges of the dough so that it can fold over the filling.
- Bake the galette until the crust is golden brown and the filling is bubbly. This usually takes about 30-35 minutes.
- Let the galette cool for a few minutes before slicing and serving. This will help the filling to set.
Conclusion:
This bistro-style artichoke and onion galette is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The crispy crust, flavorful filling, and gooey cheese make this galette a surefire hit. So next time you're looking for a new and exciting recipe, give this artichoke and onion galette a try!
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