Sunday, January 30, 2011

Galette with Leeks, Olives and Gruyere

This is one of the tastier football treats I've ever stumbled across. The flavors are amazing, but the prep is easier than most things I putter around in the kitchen putting together. I served this little treat for the AFC Championship game and I impressed even myself.

You will need:
one 15-ounce package rolled refrigerated unbaked pie crust
2 leeks, cleaned and chopped (white and light green part only - leave the dark leaves for the trash heap)
1 fennel bulb, finely chopped
1 cup coarsely kalamata olives - sliced or coarsely chopped
2 cups of freshly grated gruyere cheese -- NOTE: you want a young gruyere for this

The prep, wherein you pretend to know something about cooking, but really don't:

Allow pie crust to stand at room temperature according to package directions.

Slice your kalamatas into halves or quarters. Grate your gruyere and set both aside.

Line two large baking sheets with parchment paper. (If you don't have it and my supermarket seems to be forever out of it, use foil, but the crusts will stick a bit if you do. Parchment is better if you can lay your hands on some.)

In a medium skillet, heat some olive oil over medium heat. Cook leeks and fennel in hot oil until really good and soft -- for about 15 to 20 minutes. You want them to be tender and just a titch browned. Remove from heat and cool.

You can do all of those steps ahead - hours and hours ahead if you want to.

Preheat oven to 375°F.

Roll pie crusts onto the baking sheets. Spread one half of the fennel/leek mixture onto each pastry, leaving about a 1/2 inch rim uncovered on the edge and form that into a little crust - like you would a pie crust in a baking dish. Top with cheese and the olives.

Bake for 30 to 35 minutes or until pastry is golden. Cut into wedges to serve and each pie makes 6 to 8 servings.

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