Saturday, September 17, 2011

Polenta and tomato tart

You know I love slow roasted tomatoes, so I use any excuse to incorporate them into a recipe. This morning I went to the farmer's market with two wonderful ladies and an adorable little baby so we could all buy our favorite fruits and vegetables for the week ahead. I got some tomatoes that spent the nicest last days of summer in the sun and took them home to further condense the sweetness by slow roasting. 


What could I make from them? Hm....a tart. But how to make a tart without having to make the crust and using dough? Pre-made polenta to the rescue. You can read all about how polenta became a meal survivor approved item, here. You can make your own if the premade is not something you enjoy, either way, my recipe calls for ready made polenta.

To make 1 tart (serves 4), you need: 
2 cups polenta (cooked) 
1/4 cup Parmesan cheese 
1 tbsp olive oil 
12 or more slow roasted tomato halves 
4 oz feta cheese 
1 fresh tomato 
6 olives 
2 tbsp fresh herbs, chopped 

polenta tart 

Preheat the oven to 375 F. In a bowl, mix the polenta, Parmesan cheese, and olive oil. You can taste it and add salt if you need to. Lay the polenta flat in a baking dish, and cover with the slow roasted tomato halves and feta cheese. Place thin slices of fresh tomato on top, and end with the olives. Cook for 25 minutes and 
sprinkle the herbs right before serving.  

I used sage, thyme and lemon basil to top the tart
This polenta tart is great for a late brunch, if you serve it warm, but you can also let it cool off and snack on it later. It also makes a delicious post workout meal. Let me know how yours turned out!

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