Fennel Gruyere Grape Tart
- Cream cheese dough
- 2 cups grated gruyere cheese (reserve 1/2 cup)
- 4 tablespoons olive oil
- 2 heads fennel sliced thin in 1/2-inch circles
- 1 yellow onion sliced thin in 1/2-inch circles
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon pepper
- 2 teaspoons fresh dill
- 2/3 cup seedless red grapes, split
- Fried kalamata olives
Preheat oven to 350 degrees.
Roll out the dough and place in a 10inch tart pan with removable bottom. Bake for 15 to 20 minutes. Remove from oven and sprinkle with 1 1/2 cups grated cheese.
Remove from heat and toss with fresh dill and place in tart pan.
Top with the 1/2 cup remaining grated cheese. Decorate with seedless grapes and fried kalamatas. Serve warm
Recipe Courtesy of Kathy Cary/Drew Nieporent
Recipe courtesy of Paul Young
Recipe courtesy of Rachael Ray
Recipe courtesy of Mario Batali