Italian Polenta Tart | GF, Vegan
Polenta crust with sun-dried tomato pesto, and roasted vegetables.
Servings: 4 people
- 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
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!
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).