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Roasted Vegetables with a Cheddar Cheese Crust

Roasted Vegetables with Cheddar Crust

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Course: Casserole, Side Dish
Cook Time: 25 minutes
Total Time: 25 minutes
Servings: 8
Calories: 378kcal
Author: Cooking


For the crust

  • 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

For the filling

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


To prepare crust:

  • Coat an 8- by 12-inch rectangular or an 11-inch round removable-bottom tart pan with cooking spray.
  • Place flour, cheddar cheese and cornmeal into your blender jar; pulse to combine.
  • For Vitamix: Set to Variable Speed 10 and turn off and on to pulse OR use PULSE feature, approximately three times.
  • For Blendtec: Pulse approximately three times.
  • 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.


Calories: 378kcal | Carbohydrates: 30g | Protein: 10g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 28mg | Sodium: 370mg | Fiber: 5g