Recipe courtesy of Kathy Cary and Drew Nieporent

Fennel Gruyere Grape Tart

Name: Fennel Gruyere Grape Tart
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 servings
Ingredients: 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

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Level: Easy
Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: 6 servings

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Ingredients

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

Directions

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.
Heat olive oil in skillet and saute fennel and onions. Add the salt and pepper.
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