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Italian Polenta Tart | GF, Vegan

Polenta crust with sun-dried tomato pesto, and roasted vegetables.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Italian
Keyword: Gluten free and vegan, Polenta, Roasted vegetables, Sun-dried tomato pesto
Servings: 4 people
Calories: 175kcal

Equipment

  • Ø 8.5 inch – 22 cm pie ring

Ingredients

  • 4 tbsp sun-dried tomato pesto - find the link for my pesto recipe in the post above or in the notes below
  • 1 cup cornmeal (185 g)
  • 3 cups water (750 ml)
  • ½ tsp salt
  • 2 tsp olive oil
  • 1 zucchini
  • 1 bell pepper
  • ¼ red onion
  • fresh basil leaves

Instructions

  • Preheat the oven to 325°F - 170°C, and place the pie ring on a baking sheet lined with parchment paper. Spray the inside and the bottom with oil.
  • Prepare the polenta : Boil the water with the salt. Pour in the cornmeal while stirring, reduce the heat to low, and cook for 15 minutes, stirring frequently with a wooden spoon.
    When the cornmeal is cooked, mix in one teaspoon of olive oil, and pour in the ring. Spread evenly, and allow to cool down.
  • Roast the vegetables : Cut the onion, zucchini and pepper in slices.
    In a frying pan, heat up a teaspoon of olive oil on medium heat. Saute the onions for a few minutes, add the pepper and keep cooking for a couple more minutes. Lastly, add the zucchini and cook for another 5 minutes, until roasted.
  • Spread the pesto on the polenta crust, and the roasted vegetables onto it.
  • Bake for 15 minutes at 325°F - 170°C.
  • Garnish with some fresh basil leaves and enjoy!

Notes

  • It’s better to use a pie ring, as it makes it easy to unmold. If you make the tart in a dish, it might be preferable to use a square or a rectangular one, that is not too deep.
  • My sun-dried tomato pesto recipe is vegan. You can replace it with a regular pesto, a tomato sauce, or a garlic sauce for example.
  • You can use other vegetables such as asparagus, eggplant, mushrooms, black olives, etc…
  • Arugula would be a nice substitute for basil.
  • If you end up with leftovers, store the tart in an airtight container in the fridge, and warm it up in the preheated oven, at 325°F – 170°C, for 15 minutes.
  • Calories are per one serving (total calories for the whole tart = 700).