- 1 small fennel bulb, cored and thinly sliced
- 1/2 cup pitted kalamata olives, halved
- 1 tablespoon olive oil
- black pepper
- 1 sheet frozen puff pastry (half a 17.3-ounce package), thawed and cut into 4 squares
- 1 cup crumbled Feta (4 ounces)
- In a bowl, toss the fennel and olives with the olive oil and ¼ teaspoon black pepper.
- Place the pastry squares on a baking sheet and top with the fennel mixture and Feta. Bake at 400º F until golden brown and crisp, 22 to 25 minutes.