Fennel, Feta, and Olive Tart

Fennel, feta and olive tart
James Wojick
Serves 4
preparation
10
minutes
cooking
35
minutes

Ingredients

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)

Directions

  1. In a bowl, toss the fennel and olives with the olive oil and ¼ teaspoon black pepper.
  2. 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.
Sara Quessenberry
July 2010

Nutritional Information

  • Per Serving
  • Calories 505
  • Fat 37 g
  • Sat Fat 9 g
  • Cholesterol 25 mg
  • Sodium 733 mg
  • Protein 10 g
  • Carbohydrate 35 g
  • Sugar 2 g
  • Fiber 3 g
  • Iron 2 mg
  • Calcium 180 mg
What does this mean? See Nutrition 101.