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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Swiss Olive Galette

Makes: 6 to 8 servings
Prep 25 mins Bake 375°F 30 mins to 35 mins
Swiss Olive Galette
  • 1/2 15  ounce package  rolled refrigerated unbaked pie crust (1 crust)
  • 1  tablespoon  olive oil
  • 1  cup  finely chopped leeks (white part only)
  • 1/2  cup  finely chopped fresh fennel
  • 3/4  cup  coarsely chopped kalamata olives
  • 1  tablespoon  snipped fresh thyme
  • 4  ounces  Gruyere cheese, shredded (1 cup)
  •  Snipped fresh fennel tops (optional)

1. Allow pie crust to stand at room temperature according to package directions. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper; set aside. Roll pastry into an 11-inch circle on prepared baking sheet.

2. In a medium skillet, heat olive oil over medium heat. Cook leeks and fennel in hot oil for 5 to 6 minutes or until tender but not brown. Remove from heat. Stir in olives and thyme. Cool slightly.

3. Spread mixture in the center of the pastry, leaving a 1-1/2-inch rim uncovered on the edge. Fold uncovered pasty up over filling. Top with cheese.

4. Bake for 30 to 35 minutes or until pastry is golden. If desired, sprinkle with snipped fennel tops. Cut into wedges and serve warm. Makes 6 to 8 servings.

From the Test Kitchen
  • Prepare as directed through step 3. Cover and chill for up to 24 hours. Continue as directed in step 4.
Nutrition Facts (Swiss Olive Galette)
  • Servings Per Recipe 6,
  • cal. (kcal) 221,
  • Fat, total (g) 15,
  • chol. (mg) 18,
  • sat. fat (g) 5,
  • carb. (g) 16,
  • fiber (g) 1,
  • pro. (g) 5,
  • sodium (mg) 303,
  • Percent Daily Values are based on a 2,000 calorie diet

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