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.
Roasted Fall Vegetables in Cheddar Crust
From EatingWell: 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.