Preheat oven to 400F

Place the puff pastry on a baking sheet lined with parchment paper

Sprinkle with flour.

Roll it out slightly keeping the rectangle shape. You do not want it too thin.

Use a spatula to cover the sheet with crème fraîche.

Slice the onion into thin rings and distribute on the pastry sheet.

Drain the artichokes. Pat off excess liquid with paper towels, and chop into pieces.

Scatter artichokes on the pastry sheet.

Cut the brie into thin slices and evenly place the slices on the pastry sheet.

Season with salt and pepper.

Bake for 15 minutes or until golden brown.

In the meantime, roughly chop the pistachios and toast them in a naked frying pan.

Remove from oven, scatter the toasted pistachios on top, cut and serve.