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Roasted Fall Vegetables in Cheddar Crust

See full recipe on: Kitchen Daily



Ingredients

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 tablespoon chopped fresh rosemary or 1 teaspoon dried
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 (see ingredient note)
1/2 cup crumbled goat cheese
Crust
1 1/4 cups white whole-wheat flour (see ingredient note)
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

Nutrition 8 servings

Per Serving % Daily Value
Calories 394
Fat 24g 37%
Carbs 35g 11%
Protein 12g 25%
Fiber 6g 27%
Cholesterol 37mg 12%
Sodium 286mg 11%
     
Fat
Carbs
Protein

Preparation






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