Artichoke-Rosemary Tart in a Polenta Crust
A fun twist on the traditional tart, this one is made with a polenta crust, topped with a delicious mixture of Greek Yogurt, fresh herbs, two cheeses, and artichoke hearts. Delicious!
Servings: 8 servings
Calories: 277kcal
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
Reprinted with permission from Ancient Grains for Modern Meals by Maria Speck.
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
Calories: 277kcal | Carbohydrates: 25g | Protein: 15g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 849mg | Potassium: 130mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1105IU | Vitamin C: 12mg | Calcium: 210mg | Iron: 1mg