• 8servings
  • 105minutes
  • 378calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, C, D, E, P
MineralsSelenium, Natrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 leeks , white and light green parts only, coarsely chopped and rinsed

  2. 1 pound(s) small broccoli florets or Brussels sprouts , trimmed and cut in half

  3. 2 small or 1 large fennel bulb , cored and thinly sliced lengthwise

  4. 1/2 cup(s) thinly sliced red onion

  5. 1 head(s) garlic

  6. 1 tablespoon(s) chopped fresh rosemary or 1 teaspoon dried

  7. 1/2 teaspoon(s) salt

  8. 1/4 teaspoon(s) freshly ground pepper

  9. 2 tablespoon(s) extra-virgin olive oil

  10. 1 tablespoon(s) sherry vinegar

  11. 1/3 cup(s) black olive tapenade

  12. 1/2 cup(s) crumbled goat cheese

  13. 1 1/4 cup(s) white whole-wheat flour

  14. 1 cup(s) shredded reduced-fat Cheddar cheese

  15. 1/2 cup(s) cornmeal

  16. 4 tablespoon(s) cold unsalted butter , cut into small pieces

  17. 3 tablespoon(s) canola or extra-virgin olive oil

  18. 3 tablespoon(s) ice water

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees.

  2. To prepare filling: Spread leeks, broccoli (or Brussels sprouts), fennel and onion in a single layer on a large rimmed baking sheet along with the unpeeled head of garlic. Season the vegetables with rosemary, salt and pepper. Drizzle oil over the vegetables and garlic and toss to coat.

  3. Bake, stirring occasionally, until the vegetables are tender when pierced with a knife and the garlic is soft, 35 to 45 minutes. Remove from the oven, set aside the garlic, and toss the vegetables with vinegar. Let cool.

  4. To prepare crust: Coat an 8-by-12-inch rectangular or 11-inch round removable-bottom tart pan with cooking spray.

  5. Place flour, Cheddar 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 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.

  6. When the vegetables are done, reduce oven temperature to 350 degrees. Bake the crust until set but not browned, about 15 minutes.

  7. Place the tart pan on a baking sheet. Spread tapenade over the bottom of the crust. Top with the roasted vegetables. Cut off the top of the garlic and squeeze out the cloves onto the vegetables. Sprinkle with goat cheese.

  8. 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 into squares.


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