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!

Blueberry Tart

INGREDIENTS:
-Crust

• 1/2 Cup Walnuts
• Lightly Toasted
  
• 1 Cup Whole Wheat Graham Cracker Crumbs
• 1 Large Egg White
• 1 Tablespoon Butter
• Melted
• 1 Tablespoon Vegetable Oil
• Pinch of salt
  

-Filing

• 8 Ounces Reduced Fat Cream Cheese
• Softened
• 1/4 Cup Sour Cream
• 1/4 cup Plus 2 Tablespoons Pure Maple Syrup
• Divided
• 2 Cups Fresh Blueberries

DIRECTIONS:

• Preheat oven to 325°F.
• Coarsely chop walnuts in a food processor.
• Add graham cracker crumbs and process until the mixture is fine.
• Whisk the egg white in a medium bowl until frothy.
• Add the crumb mixture, butter, oil, salt and toss to combine.
• Press the mixture into the bottom and 1/2 inch up the sides of a 9-inch removable-bottom tart pan.
• Bake on a baking sheet until dry and slightly browned, about 8 minutes.
• Cool on a wire rack.
• Beat cream cheese, sour cream and 1/4 cup maple syrup in a medium bowl with a mixer on low until smooth.
• When the crust is cool, spread the filling evenly into it, being careful not to break up the crust.
• Arrange blueberries on the filling, pressing lightly so they set in.
• Drizzle the remaining 2 tablespoons maple syrup over the berries.
• Chill for at least 1 hour to firm up.

This recipe was absolutely delicious and pretty easy to make! This tart can be left in the refrigerator for at least one day.

Enjoy!

This recipe is from Eating Well Magazine