Thanksgiving Feast: Roasted Fall Vegetables In Cheddar Crust

Total Time
105 mins
8 servings

This tart starts with a Cheddar cheese crust that is filled with delicious roasted leeks, fennel and broccoli or Brussels sprouts. Beets or cauliflower would blend in beautifully, too. This is a perfect main course for vegetarians, but can also be served as a side dish for the herb-roasted turkey.

Bon Appetite!



  • 2 leeks, white and light green parts, chopped and rinsed
  • 1 pound broccoli florets, or Brussels sprouts, trimmed and cut in half
  • 2 small or 1 large fennel bulb, cored and sliced lengthwise
  • 1/2 cup sliced red onion
  • 1 head garlic
  • 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon sherry vinegar
  • 1/3 cup black olive tapenade
  • 1/2 cup crumbled goat cheese


  • 1 1/4 cups white whole-wheat flour
  • 1 cup shredded reduced-fat Cheddar cheese
  • 1/2 cup cornmeal
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 3 tablespoons canola or extra-virgin olive oil
  • 3 tablespoons ice water


  1. Preheat oven to 400°F.
  2. Filling: Spread leeks, broccoli (or Brussels sprouts), fennel and onion in a 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, until the vegetables are tender 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. 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, until incorporated. Add oil and water and pulse just until the dough starts to come together. Turn the dough out into the prepared pan, spread evenly and press firmly into the bottom and all the way up the sides. Refrigerate until ready to bake.
  6. When the vegetables are done, reduce oven temperature to 350°. Bake the crust until set, about 15 minutes.
  7. Place the tart pan on a baking sheet. Spread tapenade over the bottom of the crust. Top with the 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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