Roasted Fall Vegetable Tart with Cheddar Crust

INGREDIENTS

FILLING:

2 Leeks, Coarsley Chopped and Rinsed
1 Lb. Broccoli Florets, Cut in Half
1 Fennel Bulb, Cored and Thinly Sliced Lengthwise
1/2 Cup Red Onion, Thinly Sliced
1 Head Garlic
1 Tablespoon Fresh Rosemary, Chopped
1/2 Teaspoon Salt
1/4 Teaspoon Ground Pepper
2 Tablespoons Olive Oil
1/4 Teaspoon Sherry Vinegar
1/3 Cup Black Olive Tampenade
1/2 Cup Goat Cheese, Crumbled

CRUST:
1 1/4 Cup White Whole Wheat Flour
1 Cup Cheddar Cheese, Shredded
1/2 Cornmeal
4 Tablespoons Unsalted Butter, Cold and Cut Into Pieces
3 Tablespoons Olive Oil
3 Tablespoons Ice Water

DIRECTIONS

- Preheat oven to 400 degrees.
- To prepare filling: Spread leeks, broccoli, fennel, onion, and unpeeled head of garlic in a single layer on a large rimmed baking sheet.
- Season the vegetables with rosemary, salt, and pepper. Drizzle olive oil over the vegetables and toss to coat.
- Bake, stirring occasionally, until vegetables are tender and garlic is soft, about 40 minutes.
- Remove from oven, place garlic aside, and toss vegetables with vinegar. Let cool.

- To prepare crust: Coat an 11-inch round tart pan with removable bottom with cooking spray.
- Place flour, cheddar cheese, 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 until 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 up the sides to form crust.
- When the vegetables are done, reduce oven to 350 degrees. Bake the crust until set, about 15 minutes.

- Place the tart pan on a baking sheet. Spread tapenade over the bottom of the crust. Top with 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.

This is a perfect dish to prepare when you have too many fall vegetables lying around. This tart has a medley of flavors. We used corn meal that was stone ground, and it would have been better to use cornmeal that was ground more finely. Pair it with a hearty fall soup for a complete meal. Enjoy!