Kalamata Gruyere Galette

[Guest guest]

Am going to try making this using some phylo dough I have instead of

the pie crust. It sounds soooooooooooo delicious. ~Beth~

 

 

 

Jocelynn <jocelynn255

 

Kalamata Gruyere Galette

 

1 8 ounce frozen pie crust or prepared pastry disc

1 tablespoon unsalted butter

6 ounces chopped leeks

4 ounces chopped fennel

3/4 cup chopped Kalamata olives

2 teaspoons chopped thyme

black pepper to taste

1 cup grated gruyere cheese

 

Place pie crust on a clean surface and set aside to thaw.

Heat butter in a medium sized sauté pan over medium heat. Stir in

leeks, fennel

and thyme and cook for 4 to 6 minutes until tender. Mix in Kalamata

olives,

season with pepper and remove from heat. Set aside.

Roll thawed pastry into an 11 inch disc. Transfer to a parchment-lined

baking

sheet and fill the center with fennel mixture, leaving a 1 1/2-inch

border

around the edges. Sprinkle gruyere cheese over the top. Fold edges

inward to

create a 9-inch circle, leaving approximately 6-inches of the filling

exposed.

Bake in a 425 degree oven for 15 minutes, then turn heat down to 350

degrees and

continue baking for 30 to 35 minutes until lightly browned. Allow to

cool for 5

minutes, then cut into wedges.

Serves 6.

 

 

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[Guest guest]

jocelyn

I made this with a fresh pie crust. 

Amazing.

Thanks.

 

 

 

--- On Sat, 8/8/09, Jocelynn <jocelynn255 wrote:

 

Jocelynn <jocelynn255

Kalamata Gruyere Galette

olives-dates-and-figs-recipes

Saturday, August 8, 2009, 1:22 PM

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Kalamata Gruyere Galette

 

 

 

1 8 ounce frozen pie crust or prepared pastry disc

 

1 tablespoon unsalted butter

 

6 ounces chopped leeks

 

4 ounces chopped fennel

 

3/4 cup chopped Kalamata olives

 

2 teaspoons chopped thyme

 

black pepper to taste

 

1 cup grated gruyere cheese

 

 

 

Place pie crust on a clean surface and set aside to thaw.

 

Heat butter in a medium sized sauté pan over medium heat. Stir in leeks, fennel

and thyme and cook for 4 to 6 minutes until tender. Mix in Kalamata olives,

season with pepper and remove from heat. Set aside.

 

Roll thawed pastry into an 11 inch disc. Transfer to a parchment-lined baking

sheet and fill the center with fennel mixture, leaving a 1 1/2-inch border

around the edges. Sprinkle gruyere cheese over the top. Fold edges inward to

create a 9-inch circle, leaving approximately 6-inches of the filling exposed.

 

Bake in a 425 degree oven for 15 minutes, then turn heat down to 350 degrees and

continue baking for 30 to 35 minutes until lightly browned. Allow to cool for 5

minutes, then cut into wedges.

 

Serves 6.

 

 

 

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