Roasted Fall Vegetables in Cheddar Crust

6 Reviews
From: EatingWell Magazine November/December 2008

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.

Ingredients 8 servings

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  • Filling
  • 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
  • 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

Preparation

  • Active

  • Ready In

  1. Preheat oven to 400 °F.
  2. 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.
  3. 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.
  4. To prepare crust: Coat an 8-by-12-inch rectangular or 11-inch round removable-bottom tart pan with cooking spray.
  5. 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.
  6. When the vegetables are done, reduce oven temperature to 350 °. Bake the crust until set but not browned, about 15 minutes.
  7. 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.
  8. 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.
  • 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 information

  • Per serving: 367 calories; 25 g fat(8 g sat); 5 g fiber; 28 g carbohydrates; 10 g protein; 42 mcg folate; 29 mg cholesterol; 2 g sugars; g added sugars; 1702 IU vitamin A; 24 mg vitamin C; 253 mg calcium; 4 mg iron; 376 mg sodium; 248 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 1/2 starch, 1 vegetable, 1 medium-fat meat, 4 fat

Reviews 6

May 16, 2013
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By: Jilary
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.
February 15, 2013
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By: EatingWell User
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
August 12, 2012
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By: EatingWell User
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
January 01, 2010
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By: EatingWell User
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.
November 27, 2009
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By: EatingWell User
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.
September 16, 2009
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By: jordanhorowitz
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.