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. Source: EatingWell Magazine, November/December 2008

Ellen Ecker Ogden
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Ingredients

Filling

Crust

Directions

  • Preheat oven to 400 degrees F.

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  • To prepare filling: Spread leeks, broccoli (or Brussels sprouts), fennel and onion in a single layer on a large rimmed baking sheet along with the unpeeled head of garlic. Season the vegetables with rosemary, salt and pepper. Drizzle oil over the vegetables and garlic and toss to coat.

  • 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.

  • To prepare crust: Coat an 8-by-12-inch rectangular or 11-inch round removable-bottom tart pan with cooking spray.

  • 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.

  • When the vegetables are done, reduce oven temperature to 350 degrees . Bake the crust until set but not browned, about 15 minutes.

  • 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.

  • Bake the tart until the edges of the crust are golden brown, about 25 minutes. Let cool for 10 minutes before removing the pan sides and cutting into squares.

Tips

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

Ingredient notes: 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.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

367 calories; 25.3 g total fat; 7.8 g saturated fat; 29 mg cholesterol; 376 mg sodium. 248 mg potassium; 27.7 g carbohydrates; 4.9 g fiber; 2 g sugar; 9.8 g protein; 1702 IU vitamin a iu; 24 mg vitamin c; 42 mcg folate; 253 mg calcium; 4 mg iron; 20 mg magnesium;

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