Roasted Fall Vegetables in Cheddar Crust

Name: Roasted Fall Vegetables in Cheddar Crust
Yield: 8
Ingredients: 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

Roasted Fall Vegetables in Cheddar Crust was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/Roasted-Fall-Vegetables-in-Cheddar-Crust-recipe-12015.aspx?CCAID=cknwrdne04508bd" target="_blank">www.cooking.com.</a>

"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..."

INGREDIENTS

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For Filling:

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2 leeks, white and light green parts only, coarsely chopped and rinsed

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1 pound small broccoli florets or Brussels sprouts, trimmed and cut in half

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2 small or 1 large fennel bulb, cored and thinly sliced lengthwise

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1/2 cup thinly sliced red onion

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1 head garlic

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1 tablespoon chopped fresh rosemary or 1 teaspoon dried

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1/2 teaspoon salt

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1/4 teaspoon freshly ground pepper

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2 tablespoons extra-virgin olive oil

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1 tablespoon sherry vinegar

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1/3 cup black olive tapenade (see Ingredient Note)

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1/2 cup crumbled goat cheese

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For Crust:

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1 1/4 cups white whole-wheat flour (see Ingredient Note)

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1 cup shredded reduced-fat cheddar cheese

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1/2 cup cornmeal

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4 tablespoons cold unsalted butter, cut into small pieces

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3 tablespoons canola or extra-virgin olive oil

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3 tablespoons ice water

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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

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