Roasted Fall Vegetables in Cheddar Crust

By msweeney

Ingredients

• For Filling:
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• Active Time: 45 Minutes
• Total Time: 1 Hour 45 Minutes
• Yield: 8 servings
• This tart starts with a Cheddar cheese crust that’s filled with roasted leeks, fennel and broccoli or Brussels sprouts. Beets or cauliflower would stand in beautifully too.
• Make Ahead Tip: Prepare the crust (Step 4), wrap tightly and refrigerate for up to 3 days. | Equipment: 8-by-12-inch rectangular or 11-inch round removable-bottom tart pan
• RECIPE INGREDIENTS
• 2 leeks, white and light green parts only, coarsely chopped and rinsed
• 1 pound small broccoli florets or Brussels sprouts, trimmed and cut in half
• 2 small or 1 large fennel bulb, cored and thinly sliced lengthwise
• 1/2 cup thinly sliced red onion
• 1 head garlic
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon sherry vinegar
• 1/3 cup black olive tapenade (see Ingredient Note)
• 1/2 cup crumbled goat cheese
• For Crust:
• 1 1/4 cups white whole-wheat flour (see Ingredient Note)
• 1 cup shredded reduced-fat cheddar cheese
• 1/2 cup cornmeal
• 4 tablespoons cold unsalted butter, cut into small pieces
• 3 tablespoons canola or extra-virgin olive oil
• 3 tablespoons ice water

Details

Servings 8
Preparation time 45mins
Cooking time 105mins
Adapted from cooking.com

Preparation

Step 1

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Make Ahead Tip: Prepare the crust (Step 4), wrap tightly and refrigerate for up to 3 days. | Equipment: 8-by-12-inch rectangular or 11-inch round removable-bottom tart pan

whole-wheat flour

Ingredient Note: : Black olive tapenade is a thick paste made from olives, garlic and other flavorful ingredients. Look for it near jarred olives at the store. Or to make your own for this recipe, puree 1/2 cup pitted Kalamata olives, 1 clove peeled garlic and 1 teaspoon balsamic vinegar in a food processor until it forms a thick paste.

White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. Available in large supermarkets and in natural-foods stores. Store in the freezer.

DIRECTIONS

Preheat oven to 400°F.

Bake, stirring occasionally, until the vegetables are tender when pierced with a knife and the garlic is soft, 35 to 45 minutes. Remove from the oven, set aside the garlic, and toss the vegetables with vinegar. Let cool.

Place flour, Cheddar and cornmeal in a food processor; pulse to combine. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and water and pulse just until the dough starts to come together. Turn the dough out into the prepared pan (it will be crumbly), spread evenly and press firmly into the bottom and all the way up the sides to form a crust. Refrigerate until ready to bake.

Place the tart pan on a baking sheet. Spread tapenade over the bottom of the crust. Top with the roasted vegetables. Cut off the top of the garlic and squeeze out the cloves onto the vegetables. Sprinkle with goat cheese.

Date Added:

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