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Roasted Fall Vegetables in Cheddar Crust

Source: © EatingWell Magazine
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Rating: 4   Reviews: 2 See Reviews
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Active Time:  45 Minutes
Total Time:  1 Hour 45 Minutes
  8 servings
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.

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
For 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
For 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

Ingredient Note: : 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.
Roasted Fall Vegetables in Cheddar Crust Recipe at
Preheat oven to 400°F.

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.

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.

To prepare crust: Coat an 8-by-12-inch rectangular or 11-inch round removable-bottom tart pan with cooking spray.

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.

When the vegetables are done, reduce oven temperature to 350°. Bake the crust until set but not browned, about 15 minutes.

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.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 09/01/2009
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   8 servings
Calories: 378
Fat. Total: 25g
Protein: 10g
Carbohydrates, Total: 30g
Fat, Saturated: 8g
Fiber: 5g
Cholesterol: 28mg
Sodium: 370mg
% Cal. from Fat: 60%
Spotlight Recipe Review See all 2 reviews »

Rating: 3
by: Kathy Reviewed: 11/11/2013
substitute for tapenade??
Would love to try this recipe but husband will not eat anything with olives. What could I use instead of the tapenade spread in the bottom?
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