Kalamata Gruyere Galette

[Guest guest]

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.

 

 

________________

The new Internet Explorer® 8 - Faster, safer, easier. Optimized for Get

it Now for Free! at http://downloads./ca/internetexplorer/