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Cheesy Roasted Vegetable Tart

 
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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

servings

Prep

25

min

Cook

85

min

Ready

110

min

Low Cholesterol, Trans-fat Free
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Comments

Rae
Hamilton, Canada
 about 9 years ago

WOW!! This looks super! Can't wait to try it. The recipe looks a little involved, but I think I can muddle through...Thank you for a wonderful meal idea!!

Nutrition Facts

Serving Size 157g (5.5 oz)
Amount per Serving
Calories 25851% of calories from fat
 % Daily Value *
Total Fat 15g 22%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 174mg 7%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 6%
Sugars g
Protein 10g
Vitamin A 47% Vitamin C 115%
Calcium 5% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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