Add butter one piece at a time, pulsing two or three times 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 (for up to three days!) until ready to bake.
To prepare filling
Preheat oven to 450°F (232ºC).
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.
Place vegetables in the oven and roast until the vegetables are tender when pierced with a knife and the garlic is soft, approximately 35 to 45 minutes stirring occasionally. Remove from the oven, set aside the garlic, and toss the vegetables with vinegar. Let cool.
When the vegetables are done, reduce oven temperature to 350°F (176°C). Bake the crust for 15 minutes, or until set (but not browned).
Place the tart pan on a baking sheet. Spread olive tapenade over the bottom of the crust. Top with the roasted vegetables. Cut off the top of the head of garlic and squeeze out the cloves onto the vegetables. Sprinkle with goat cheese.
Bake for 25 minutes, until edges brown. Let cool for 10 minutes before cutting into squares. Enjoy warm!
All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! :) Tag @BlenderBabes & #BlenderBabes
Make this crust up to three days in advance and then fill and bake immediately before serving.