Rustic Olive, Fennel and Leek Tart

Grilled olives.

This is THE perfect nibble with a glass of wine, or served with a salad, it makes a handsome lunch. If you use store-bought pie dough, it takes only 10 minutes to put together. I'm giving you a recipe for one tart, but since two rolls of dough come in a package, why not double the recipe and make two? I promise you, they won't stick around long.

You simply roll out the room temperature dough and pile the filling in the center of it, leaving about an inch and a half around the edge.

Next, fold up the dough over the filling and top it with a big handful of grated Parmesan cheese.

Bake it for about half and hour at 375.

And enjoy!

Rustic Olive, Fennel and Leek Tart

1/2 of a 15 ounce package rolled, refrigerated pie dough - or homemade pie dough for an 11 inch pie.

1 cup of chopped leeks (white part only)

1/2 cup finely chopped fennel

1 tablespoon olive oil

1 cup coarsely chopped, pitted Italian olives. - You can use a mix of green and black, or all of one color. I used the lovely grilled olives shown above because I saw them in the Italian market and could not resist. Have you ever had a grilled olive? Interesting!

1 tablespoon chopped fresh thyme or a couple pinches dried thyme.

1 cup shredded Parmesan Cheese

Let the pie crust come to room temperature which will be about 10 minutes out of the fridge. Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper. Roll the pie crust into an 11 inch circle on the prepared baking sheet; set aside.

For the filling: Heat the olive oil over medium heat in a medium-sized saute pan. Add in the leeks and fennel when the oil is hot and saute until tender. Remove from the heat, stir in the olives and thyme. Cool slightly then spread the filling in the center of the dough circle as shown above. Leave about an inch and a half around the edges. Fold uncovered pastry up over the filling. Top the whole thing with the cheese.

Bake for 30-35 minutes, just until the pastry is a nice golden brown. Cut into wedges and serve. One tart serves six.