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.

READER'S COMMENT:

"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...

Roasted Fall Vegetables in Cheddar Crust Recipe

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6 Reviews for Roasted Fall Vegetables in Cheddar Crust

05/16/2013

jilary

Recommends this recipe

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.

Roasted fall vegetable tart

Comments

02/15/2013

Anonymous

Recommends this recipe

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

Comments

08/12/2012

Anonymous

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

Comments

01/01/2010

Anonymous

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.

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11/27/2009

Anonymous

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.

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