Cheesy Roasted Vegetable Tart
Fresh fall vegetables: broccoli, fennel and leeks. Or you can use cauliflower, cheesy flavor in the delicate crust with a nice tang from the olive tapenade.
Yield
8 servingsPrep
25 minCook
85 minReady
110 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the filling | |||
| 2 | each |
leeks
large, or 3 medium, white and light green parts only, coarsely chopped and rinsed |
*
|
| 1 ¼ | pounds |
broccoli florets
or Brussels sprouts, trimmed and cut in half |
|
| 1 | large |
fennel bulb
0r 2 small, cored and lengthwise thinly sliced |
*
|
| ¾ | cup |
red onion
thinly sliced |
|
| 1 | bunch |
garlic
1 head, cut off the top part a little |
*
|
| 1 | tablespoon |
rosemary leaves
freshly chopped |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| ½ | cup |
goat (chevre) cheese
|
*
|
| 1 | tablespoon |
sherry vinegar
|
|
| 1/3 cup black olive paste(recipe is below) | |||
| ½ | cup |
kalamata olives
pitted |
*
|
| 1 | clove |
garlic
peeled, or more to taste |
|
| 1 | tablespoon |
lemon juice
more or less to taste |
|
| For the crust | |||
| 1 ¼ | cups |
whole-wheat pastry flour
|
|
| 1 | cup |
cheddar cheese, reduced-fat
shredded |
* |
| ½ | cup |
cornmeal
|
|
| 4 | tablespoons |
butter, unsalted
cold, cut into small pieces |
|
| 3 | tablespoons |
olive oil
|
|
| 3 ¼ | tablespoons |
water
iced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the filling: | |||
| 2 | each |
leeks
large, or 3 medium, white and light green parts only, coarsely chopped and rinsed |
*
|
| 567 | g |
broccoli florets
or Brussels sprouts, trimmed and cut in half |
|
| 1 | large |
fennel bulb
0r 2 small, cored and lengthwise thinly sliced |
*
|
| 177 | ml |
red onion
thinly sliced |
|
| 1 | bunch |
garlic
1 head, cut off the top part a little |
*
|
| 15 | ml |
rosemary leaves
freshly chopped |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 118 | ml |
goat (chevre) cheese
|
*
|
| 15 | ml |
sherry vinegar
|
|
| 1/3 cup black olive paste(recipe is below): | |||
| 118 | ml |
kalamata olives
pitted |
*
|
| 1 | clove |
garlic
peeled, or more to taste |
|
| 15 | ml |
lemon juice
more or less to taste |
|
| For the crust: | |||
| 296 | ml |
whole-wheat pastry flour
|
|
| 237 | ml |
cheddar cheese, reduced-fat
shredded |
* |
| 118 | ml |
cornmeal
|
|
| 6E+1 | ml |
butter, unsalted
cold, cut into small pieces |
|
| 45 | ml |
olive oil
|
|
| 49 | ml |
water
iced |
|
Directions
Preheat oven to 400°F.
For the filling:
Mix leeks, broccoli (or Brussels sprouts), fennel, head of garlic and onion in a large bowl, season with rosemary, salt and pepper, toss with olive oil.
Spread mixed vegetables single layer on a large baking sheet.
Bake, stirring every 15 minutes, until the vegetables are tender and the garlic is soft, about 40 to 45 minutes.
Remove baking sheet from the oven, set aside the garlic, and toss the vegetables with vinegar.
Let cool.
For the crust:
Coat an 8-by-12-inch rectangular or 11-inch round removable-bottom tart pan with cooking spray.
Mix flour, Cheddar and cornmeal well in a large bowl.
Add butter one piece at a time, go on mixing until incorporated.
Add oil and water and mix 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°.
Bake the crust until set but not browned, about 18 minutes.
Place the tart pan on a baking sheet.
Spread black olive paste over the bottom of the crust.
Top with the roasted vegetables.
Squeeze out the cloves onto the vegetables.
Sprinkle with crumbled goat cheese.
Bake the tart until the edges are golden brown, about 28 minutes.
Let cool for 15 minutes before removing the pan.
Cut into 8 pieces and serve warm.
