Since the moment I opened my F&W cookbook, this very recipe has been screaming to me. The weather is finally gorgeous, and I mean gorgeous, here in good ol' Minnesota (and yes, the pile of snow still stands, but it is slowly shrinking), so grilling season is in full swing! There is nothing better than coming home from work on a beautiful day and opening our doors..Read More
Calling all olive lovers, you really must try this recipe. It is delicious!
This tasty, olive-y treat was one of my favorites from Ebby's and my Bloggy Day a few weeks ago. I'm a total sucker for olives. They are one of my all-time favorite foods. As with The Mushroom, I will never understand my husband's dislike for them. It perplexes me.
For those of you in my camp, the olive-loving one, you really must try this recipe. It is delicious.
Preheat your oven to 375 degrees F.
Line a baking sheet with aluminum foil and generously coat it with cooking spray. Remove one crust from a 15-oz. package of rolled refrigerator unbaked pie crusts. Unroll the crust into an 11-inch circle and place it onto the greased aluminum foil. Allow it to stand according to package directions.
In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add to the skillet:
1 cup chopped leek (white parts only)
1/2 cup chopped fennel
Cook for 5 minutes, or until tender.
Remove the skillet from the heat and stir in:
3/4 cup shredded Parmesan cheese
3/4 cup pitted and chopped Kalamata olives
1 tablespoon chopped fresh thyme
Spread the mixture onto the center of the pastry, leaving the outer 1 1/2 inches uncovered. Fold the uncovered pastry up over the filling.
Bake for 30-35 minutes in the preheated oven, or until the crust is golden brown. Cut into 8 wedges and serve warm.