Roasted Fall Vegetables In Cheddar Crust

Ingredients

• 3 tablespoons ice water
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 leeks, white and light green parts only, coarsely chopped and rinsed
• 1/2 cup cornmeal
• 1/2 cup thinly sliced red onion
• 1 tablespoon sherry vinegar
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons canola or extra-virgin olive oil
• 1/2 cup crumbled goat cheese Crust
• 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
• Filling
• 2 small or 1 large fennel bulb, cored and thinly sliced lengthwise
• 1 cup shredded reduced-fat Cheddar cheese
• 1 1/4 cups white whole-wheat flour, (see Ingredient Note)
• 1 head garlic
• 1/3 cup black olive tapenade, (see Ingredient Note)
• 4 tablespoons cold unsalted butter, cut into small pieces
• 1 pound small broccoli florets, or Brussels sprouts, trimmed and cut in half

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag