It's Tuesday: Artichoke Tart with Polenta Crust

It's Tuesday, time for a tart.

I have had this interesting sounding tart bookmarked since the book Ancient Grains for Modern Meals came out.

I loved the sound of a crust made from polenta (corn meal), and since it's almost artichoke season, why not open up a can? ha.

I did not have scallions yet (see, it's really not spring), so I used a small diced onion instead.



Artichoke-Rosemary Tart with Polenta Crust (adapted from Maria Speck's book):

for the polenta crust:
1 1/2 cups low-sodium vegetable broth
1 1/4 cups water
1/2 teaspoon fine sea salt
1 1/4 cups polenta (I used instant)
1/2 cup shredded Parmesan cheese (use large holes of a box grater if you can)
1 large egg, at room temperature
1/4 teaspoon freshly ground black pepper

for the filling:
1 cup plain whole-milk Greek yogurt (I used nonfat)
2 large eggs
1/2 cup finely chopped green onions (about 3)
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon minced fresh rosemary
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1 (12-ounce) package frozen or a can of artichoke hearts, thawed and drained
2 ounces crumbled goat cheese (about 1/2 cup)
1/2 cup shredded Parmesan cheese

To make the polenta crust, bring the broth and the water to a boil in a large
heavy-bottomed saucepan over medium-high heat. Add the salt.

Using a large whisk, slowly add the polenta in a thin stream, and continue whisking for 30 more seconds,it will bubble up and spit at you! Decrease the heat to low and cover. Cook for 10 minutes, stirring vigorously with a wooden spoon about every 2 minutes to keep the polenta from sticking to the bottom. Remove the saucepan from the heat and let sit, covered, for 10 minutes, stirring a few times. The polenta will be fairly stiff. Stir in the cheese, egg, and pepper. (since I used instant polenta, mine cooked up very quickly).



Grease a 10-inch ceramic tart pan or a cake pan with olive oil or coat with cooking spray (I used a tart pan with a removable bottom), and place on a baking sheet.

The recipe calls for having a tall glass of cold water nearby to help you smooth the polenta into the pan, however, I did not need this. My polenta was nice and smooth and using a rubber spatula, I smoothed it into the tart pan, pushing it up the sides with my fingers. No problem. Let the polenta crust rest while you make the filling.

Meanwhile, position a rack in the center of the oven and preheat to 375°F.

Now make the filling.
Using a large glass measuring cup (easy to pour the filling), mix the 2 eggs w/ the yogurt, green onions, parsley and rosemary, salt and pepper and set aside.

Lay the quartered artichokes on top of the polenta crust and dot with goat cheese in between, filling the crust.



Pour the yogurt filling over the ingredients and sprinkle with another 1/2 cup of Parimigiano Reggiano on the top.

Bake for about 45 minutes until the top is nice and brown. Let rest at least 20 minutes on a wire rack before serving.

Serve warm.



Delicious with a salad. Everyone loved this one!

Pin It

Share|