Swiss Olive Galette
- Servings: 6
Gruyere cheese and kalamata olives combine with leeks and fennel to top this savory tart. Snipped fresh thyme adds a subtle herb flavor. Parchment paper helps make this tart easy to serve. All you need to do is cut and line your baking sheets with the parchment paper. Place the tart right on the parchment paper—there is no need to add extra spray or to grease the sheet of paper—and bake as directed. The tart bakes evenly and easily releases from paper. Plus, because you're baking right on the paper, clean-up is so simple.
- 1/2 of a 15-ounce package rolled refrigerated unbaked pie crust (1 crust)
- 1 tablespoon olive oil
- 1 cup finely chopped leeks (white part only)
- 1/2 cup finely chopped fresh fennel
- 3/4 cup coarsely chopped kalamata olives
- 1 tablespoon snipped fresh thyme
- 4 ounces Gruyère cheese, shredded (1 cup)
- Snipped fresh fennel tops (optional)
- Parchment paper
Allow pie crust to stand at room temperature according to package directions. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper; set aside. Roll pastry into an 11-inch circle on prepared baking sheet.
In a medium skillet, heat olive oil over medium heat. Cook leeks and fennel in hot oil for 5 to 6 minutes or until tender but not brown. Remove from heat. Stir in olives and thyme. Cool slightly.
Spread mixture in the center of the pastry, leaving a 1-1/2-inch rim uncovered on the edge. Fold uncovered pastry rim up over filling. Top with cheese.
Bake for 30 to 35 minutes or until pastry is golden. If desired, sprinkle with snipped fennel tops. Cut into wedges and serve warm. Makes 6 to 8 servings.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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