Roasted Fall Vegetables In Cheddar Crust

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Eating Well
Nutrition per serving    (USDA % daily values)
CAL
513
FAT
87%
CHOL
26%
SOD
30%

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Ingredients for 8 servings

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

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