Yield: 1 servings
| Measure | Ingredient |
|---|---|
| \N \N | Cream cheese dough |
| 2 cups | Grated gruyere cheese; (reserve 1/2 cup) |
| 4 tablespoons | Olive oil |
| 2 \N | Heads fennel sliced thin in 1/2-inch circles |
| 1 \N | Yellow onion sliced thin in 1/2-inch |
| \N \N | ; circles |
| ½ teaspoon | Kosher salt |
| ¼ teaspoon | Pepper |
| 2 teaspoons | Fresh dill |
| ⅔ cup | Seedless red grapes; split |
| \N \N | 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 1½ 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 ½ cup remaining grated cheese. Decorate with seedless grapes and fried kalamatas. Serve warm.
Yield: 6 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9432 - KATHY CARY/DREW NIEPORANT Converted by MM_Buster v2.0l.