I love creating recipes that everyone can enjoy, even if your a kitchen disaster, student or a food diva. This recipe is a perfect example of that!
This is a simple tart with basic ingredients, but everything works so well together. This is great either hot or cold. Serve this for Christmas lunch or for potluck.
TOMATO AND BASIL POLENTA TART – one 9 ” tart
- 1 1/2 cup dry polenta ( cornmeal)
- 2 cups water
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried chives – optional
- 1 1/2 cup grape tomatoes, halved
- 3 small shallots, cut into rings
- 1/4 cup fresh basil, chopped
- 1 small zucchini, chopped lenghtwise – optional
- 3 cloves garlic, minced
- 2 tbsp Olive oil
- salt and pepper to taste
- sprinkle cayenne pepper – optional
Preheat oven to 375 degrees F. Grease a 9″ tart pan.
In a small pot bring the water to a simmer. Slowly add in the polenta, stirring constantly until the polenta is thick about 5 minutes. Stir in 1/4 tsp salt, 1/4 tsp black pepper and chives. Pour the polenta into your tart pan and let sit for 5 minutes.
Spread the zucchini, tomatoes, shallots, garlic and basil over the polenta tart, making sure its well covered. Drizzle with the olive oil and season with salt, pepper and cayenne pepper.
Place in the oven and bake for 25 – 30 minutes or until lightly browned. Let sit for 10 minutes before slicing. Serve hot or cold.