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Fennel, Feta, and Olive Tart

Fennel, feta and olive tart
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Serves 4| Hands-On Time: | Total Time:



  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.
By August, 2010

Nutritional Information

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

Quick Tip

Keep cheese in the vegetable drawer with an unwrapped head of lettuce, which will provide the right level of humidity.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.