Fresh rosemary, artichoke hearts, and cheese pair together beautifully in this naturally gluten-free Artichoke Rosemary Tart made with a delicious polenta crust!
So…
Yesterday, when I made a special trip to a well known grocery store with the initials W.F., I got to the checkout line and was asked {very politely} by the checkout clerk
Did you find everything you needed?
Being in a hurry to get home and make my tart before my hungry dinner guests arrived, I simply gave a little smile and said
Um, yes thanks!
BUT…
what I REALLY wanted to say if I had a little more time and inclination, was this…
No I did not! Where are the frozen artichoke hearts I came here specifically for? You have them all the time. I know you do! But where are they today? Was there a run on frozen artichoke hearts??? Oh, and while we’re at it, where is the Zum Bar Frankincense and Myrrh soap??? Not that I NEED a bar mind you, but why do you have EVERY scent BUT Frankincense and Myrrh???
But I digress…
Enough about my grocery shopping woes.
Let’s get on to the real reason you are here today-The Last Supper!
No, not THE Last Supper, but rather the last dish I am preparing for you from Ancient Grain’s for Modern Meals by Maria Speck. {If this is your first time reading an “Ancient Grains” post, click here for more details…}
Made with one of my favorite naturally gluten-free grains {corn}, plus artichokes and rosemary fresh from the garden, this Rosemary Artichoke Tart is hard to beat!
Artichoke-Rosemary Tart in a Polenta Crust
Ingredients
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
- 1/2 cup shredded Parmesan cheese {About 2 1/2 ounces; use the large holes of a box grater}
- 1 large egg, at room temperature
- 1/4 teaspoon freshly ground black pepper
ARTICHOKE CHEESE FILLING
- 1 cup plain whole-milk Greek yogurt
- 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 quartered artichoke hearts, or canned/jarred & well drained artichoke hearts
- 1/2 cup crumbled goat cheese
- 1/2 cup shredded Parmesan cheese
Instructions
- 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. 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.
- Grease a 10-inch ceramic tart pan with olive oil or coat with cooking spray, and place on a wire rack. Have ready a tall glass of cold water. Dip a wooden spoon into the water as needed as you spread the polenta mixture across the center of the pan, pushing it up the sides. Set aside to firm up at room temperature, about 15 minutes, then form an even rim about 3/4 inch thick with your slightly moist fingers, pressing firmly.
- Meanwhile, position a rack in the center of the oven and preheat to 375 degrees F. Prepare the artichoke cheese filling. Place the yogurt, eggs, green onions, parsley, rosemary, salt, and pepper in a 2-cup liquid measure or a medium bowl and combine well with a fork.
- Distribute the artichoke quarters over the crust, cut sides up, forming a circle along the rim and filling the center {you might not need all the hearts}. Sprinkle the goat cheese on top and gently pour the filling over the artichokes. Sprinkle with the Parmesan cheese.
- Bake the tart until the top turns golden brown and the filling is set, about 45 minutes. Transfer the pan to a wire rack and set aside at room temperature to firm up for at least 20 minutes, 40 if you can wait! Using a sharp serrated knife, cut into slices. Serve with more freshly ground pepper on top if you like.
Notes
Tips!
To get a head start on the tart, the polenta crust can be prepared 1 day ahead, as can the entire tart, and stored in the refrigerator. To reheat, allow the tart to come to room temperature before serving, or gently warm in a 325 degree F oven for about 20 minutes.Nutrition
I have to say this tart was fabulous and definitely one of the favorite recipes I made from Maria’s beautiful book, with the hazelnut dark chocolate muesli coming in at a close second.
We enjoyed it last night with family and friends at a BBQ at our house complete with asparagus wrapped in proscuitto, grilled salmon and tri-tip, corn on the cob, salad and ice cream with a homemade berry sauce and homemade chocolate sauce.
And, this morning, I devoured a slice of Artichoke Polenta tart {it’s delicious served cold too!} for breakfast with some OJ and coffee.
Don’t you just love it when you can eat your dinner for breakfast, and vice versa?
I do!!!
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