This was outstanding. Made it for Thanksgiving and it was a total hit. The crust held together nicely and was flavorful. The tapenade gave it an extra unexpected flavor boost.
crust recipe tweaks First of all this crust recipe needs SALT. So I added a teaspoon. Second the addition of an egg in place of most of the water helps to keep the crust together and traps some moisture rendering the crust less dry. Pros: flavorful crust Cons: but dry and crumbly
Good flavors a few suggestions I took some of the other posters suggestions about the dry crust and added a tbsp more oil a tbsp more ice water and a tsp of salt. The flavor of the crust was amazing but it was just too crumbly the stay together when you're trying to cut and serve it. I would actually suggest turning everything upside down: Serving the cooked crust as a sort of savory crumble on top of the roasted veggies. Other suggestions: Using sundried tomato spread instead of tapanade is tasty too. And fresh thyme. Pros: Very yummy Cons: Crust was too crumbly to stay together
Made this for Thanksgiving and it was pretty much a failure. A number of things made it barely edible. First the crust to vegetable ratio is too high which wouldn't be horrible if the crust hadn't turned out very dry crumbly and tasteless. Second after 45 minutes roasting (way too long for broccoli--I pulled mine out at 20 min.) and another 25 minutes baking the vegetables were very overcooked. This recipe is a good idea but needs a lot of tweaks.
This was quite delicious but there were issues with the crust. It has potential to be quite nice with the cornmeal giving a different texture. However as is the crust was very dry even though I added additional liquid after baking to try to make up for it. I will definately make this again but will use a different crust recipe. I think this crust could potentially be modified to work if you use butter in place of the oil and add more water. The vegetables turned out very nice and I was surprised that people who normally wouldn't like those vegetables went back for seconds.
I was tentative on making this due to the other reviews but I was pleasantly surprised. First tart crusts are always on the dry and crumbly side. The only changes I made were to sub coconut oil for olive oil 3 baby bok choy instead of fennel and homemade sun dried tomato tapenade instead of olive (I don't care for olives). This was VERY good! I don't think the crust is overly dry at all. I wonder if others are over mixing the dough or maybe using pre-shredded cheese. Pre-shredded cheese has an added anti-caking agent that greatly affects recipes. I used a very nice sharp cheddar that added a nice flavor. It's also possible that the coconut oil helped since it is a solid at room temperature unlike olive oil. OH and based on other reviews I also added 1/2tsp of salt to the crust and I wish I hadn't I think it would have been fine without it and I found it to be a little on the salty side (and I LOVE salt!) I love garlic and goat cheese so I felt I couldn't go wrong with this one and I'm glad I took the chance. I've had the leftovers for a few nights and the crust has only gotten softer but the flavor is still wonderful.
