EatingWell


What's This?
Serving size 8
Prep Time
Total Time

Ingredients

2 leeks, white and light green parts only, coarsely chopped and rinsed1 lb small broccoli florets or Brussels sprouts, trimmed and cut in half2 small or 1 large fennel bulb, cored and thinly sliced lengthwise½ cup thinly sliced red onion1 head garlic1 Tbsp chopped fresh rosemary or 1 teaspoon dried½ tsp salt¼ tsp freshly ground pepper2 Tbsp black olive tapenade (see ingredient note)1 Tbsp sherry vinegar⅓ cup black olive tapenade½ cup crumbled goat cheese1 ¼ cup white whole-wheat flour (see ingredient note)1 cup shredded reduced-fat cheddar cheese½ cup cornmeal4 Tbsp cold unsalted buter, cut into small pieces3 Tbsp canola or extra-virgin olive oil3 Tbsp ice water

Directions

1. Preheat oven to 400°F.

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°. 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.

 

Ingredient notes: Black olive tapenade is a thick paste made from olives, garlic and other flavorful ingredients. Look for it near jarred olives at the store. Or to make your own for this recipe, puree 1/2 cup pitted Kalamata olives, 1 clove peeled garlic and 1 teaspoon balsamic vinegar in a food processor until it forms a thick paste.

White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. Available in large supermarkets and in natural-foods stores. Store in the freezer.

 

To Make Ahead: Prepare the crust (Step 4), wrap tightly and refrigerate for up to 3 days. | Equipment: 8-by-12-inch rectangular or 11-inch round removable-bottom tart pan

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 8 Total

  • Calories 378
  • Calories from fat 225
  • Total Fat 25gm 38%
  • Sodium 370mg 15%
  • Total Carbohydrates 30gm 10%
  • Fiber 5gm 20%
  • Protein 10gm
  • Cholesterol 28mg 9%
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Lunch, Healthy, High Fiber, Low Cholesterol, Cheese, Vegetable, American, Baking, Roasting, Fall, Winter, Christmas, Thanksgiving, New Year, Entertaining

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