Last time we were up at our cabin, I had a chance to look at a couple of food magazines, and this recipe is the one that I couldn’t get out of my head. It has so many of my husband’s and my favorite things in it – kalamata olives, Swiss cheese, and fennel. I couldn’t wait to get home and make it. I mean, pie crust with cheese inside? What more could you want? So that is what I made last night for a casual Saturday night dinner, and we were both so glad I did. This recipe would make a great appetizer, too. It would be just as easy to make two of them as it is one, depending on how many people you need to serve.
A galette is very simple to make. It is kind of like a flat pie, but you don’t have to work at making the crust look pretty as it is supposed to be rustic. Rustic – another word for “doesn’t have to be perfect”. I just love rustic recipes. Don’t you? You can make your own pie crust or use a store-bought crust to make it even more simple. (If you have a Trader Joe’s in your area, their pie crust tastes amazing. You’ll find it in the frozen food section.) The thyme and leeks in this recipe add such great flavors, too, and the Gruyère (a type of creamy Swiss) cheese, is strong enough to not be overpowered by the kalamata olives. If these are flavors you enjoy, try this soon, and you won’t be sorry. I can’t wait to make it again. This may be our new Saturday night supper. Actually any day would be a great day to make this recipe!
Rustic Swiss, Fennel, and Olive Galette
1 refrigerated, unbaked pie crust
- 1 Tbsp. olive oil
- 1 c finely chopped leeks (white parts only)
- 1/2 c finely chopped fennel
- 3/4 c coarsely chopped kalamata olives
- 1 Tbsp. snipped fresh thyme, plus more for garnish
- 1 c shredded Gruyère cheese (4 ounces)
- Let pie crust stand according to package directions. Preheat oven to 375 degrees. Line a large baking sheet with parchment paper; set aside. On the prepared baking sheet, spread out pie crust.
- In a medium skillet, heat oil over medium heat. Add leeks and fennel; cook for 5 to 6 minutes or until tender, stirring occasionally. Remove from heat. Stir in olives and thyme. Cool slightly.
- Spread olive mixture on pie crust to within 1 1/2 inches of the edges. Sprinkle cheese over olive mixture.
- Start folding about 2 inches length of pie crust up and over the edge of the filling. Continue to fold edges of crust up and over filling, until all edges are folded.
- Cut a circle of foil with scissors about the size of the center of the pie crust where it is open. Fold it a little in the middle so the foil doesn’t touch the cheese. Place over the cheese so it doesn’t brown too quickly.
- Bake for 20 minutes, and take off foil. Bake for another 20 minutes or until crust is golden. If desired place a sprig of thyme on top for garnish. Cut into wedges and serve immediately. Makes 6 servings.
Recipe from Better Homes and Gardens Fall Baking Magazine, page 77.