Recipes - Vegetarian Recipes
Cheese Roasted Vegetable Tart
Fresh fall vegetables: broccoli, fennel and leeks. Or you can always use cauliflower too, huge cheesy flavor in the delicate crust with nice zing from the olive tapenade.
Active Time: 00:25 Minutes
Total Time: 01:50
Yield: 8 - servings
RECIPE INGREDIENTS
For the filling:
2 each leeks large, or 3 medium, white and light green parts only, coarsely chopped and rinsed
1 1/4 pounds broccoli florets or Brussels sprouts, trimmed and cut in half
1 large fennel bulb 0r 2 small, cored and lengthwise thinly sliced
3/4 cup red onion thinly sliced
1 bunch garlic 1 head, cut off the top part a little
1 tablespoon rosemary leaves freshly chopped
1/2 teaspoon salt
1/4 teaspoon black pepper freshly ground
2 tablespoons olive oil, extra-virgin
1/2 cup goat (chevre) cheese
1 tablespoon sherry vinegar
1/3 cup black olive paste(recipe is below):
1/2 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 1/4 cups pastry flour, whole wheat
1 cup cheddar cheese, reduced-fat shredded
1/2 cup cornmeal
4 tablespoons butter, unsalted cold, cut into small pieces
3 tablespoons olive oil
3 1/4 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 40-45 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.
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