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1
Preheat oven to 400F.
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2
For the filling:
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3
Mix leeks, broccoli (or Brussels sprouts), fennel, head of garlic and onion in a large bowl, season with rosemary, salt and pepper, toss with olive oil.
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4
Spread mixed vegetables single layer on a large baking sheet.
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5
Bake, stirring every 15 minutes, until the vegetables are tender and the garlic is soft, about 40 to 45 minutes.
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6
Remove baking sheet from the oven, set aside the garlic, and toss the vegetables with vinegar.
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7
Let cool.
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8
For the crust:
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9
Coat an 8-by-12-inch rectangular or 11-inch round removable-bottom tart pan with cooking spray.
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10
Mix flour, Cheddar and cornmeal well in a large bowl.
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11
Add butter one piece at a time, go on mixing until incorporated.
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12
Add oil and water and mix just until the dough starts to come together.
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13
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.
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14
Refrigerate until ready to bake.
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15
When the vegetables are done, reduce oven temperature to 350.
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16
Bake the crust until set but not browned, about 18 minutes.
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17
Place the tart pan on a baking sheet.
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18
Spread black olive paste over the bottom of the crust.
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19
Top with the roasted vegetables.
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20
Squeeze out the cloves onto the vegetables.
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21
Sprinkle with crumbled goat cheese.
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22
Bake the tart until the edges are golden brown, about 28 minutes.
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23
Let cool for 15 minutes before removing the pan.
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24
Cut into 8 pieces and serve warm.
