LEEK, FETA, AND BLACK OLIVE TART

LEEK, FETA, AND BLACK OLIVE TART image

Yield 4 to 6 people

Number Of Ingredients 10

13 oz. puff pastry dough (from 17 oz. box), thawed if frozen
1 tablespoon olive oil
14 oz. leeks, thinly sliced, about 2 1/4 cups
A large handful of fresh dill, coarsely chopped
8 oz. feta cheese, cut into small cubes
4 oz. pitted black olives, about 2/3 cup
Sea salt
A baking pan, about 12 x 8 inches
A baking tray
Endive and Watercress Salad (see recipe)

Steps:

Roll out the dough to fit the pan almost exactly. Trim and discard a tiny strip around the edge of the dough so that it will rise evenly. Heat a wok or skillet, add the oil and leeks, and stir-fry. Add just a little salt, then stir in the dill. Transfer to a colander to drain. Let cool. Arrange the leeks over the dough. Top with the feta and olives. Bake in a preheated oven at 400? for 35 minutes, or until the crust has risen and is golden grown. Serve with the endive salad.