Vegan Polenta Bean Tart

This vegan polenta tart transforms simple ingredients into an elegant dish that's perfect for casual dinners or entertaining. The creamy white bean spread pairs beautifully with juicy roasted tomatoes atop a golden polenta crust, creating a stunning presentation that tastes even better than it looks.

I first made this tart when hosting my vegan cousin for dinner, and it's become my go-to recipe whenever I want to impress guests without spending hours in the kitchen. The contrast of textures between the crisp polenta base, creamy bean spread, and burst tomatoes creates a memorable dining experience.

Ingredients

• Polenta or medium grind cornmeal: Provides the sturdy yet tender base look for stone ground varieties for best texture
• Vegetable broth: Infuses the polenta with savory flavor use homemade for extra depth
• Nutritional yeast: Adds cheesy umami flavor without dairy choose fortified varieties for added B vitamins
• White bean dip with tahini: Creates a creamy protein rich layer cannellini beans work best for their buttery texture
• Cherry tomatoes: Caramelize beautifully when roasted select a mix of colors for visual appeal
• Fresh rosemary: Optional but highly recommended for its aromatic qualities use fresh not dried for best results
• Kosher salt: Essential for bringing out all the flavors flaked sea salt makes a nice finishing touch

Step-by-Step Instructions

Prepare The Polenta Base:

Preheat your oven to 375°F and prepare your pan by lightly oiling a 9inch springform pan. Bring vegetable broth to a full rolling boil in a medium pot before slowly streaming in the polenta while whisking continuously to prevent lumps. Reduce heat immediately to a gentle simmer and prepare for some patience. Stir frequently for about 15–20 minutes as the mixture thickens keep your stirring spoon moving to prevent sticking and burning especially at the bottom of the pot. The polenta will start to pull away from the sides when properly thickened. Incorporate nutritional yeast black pepper and salt thoroughly before transferring to your prepared pan.

Rest And Bake The Crust:

Allow the polenta mixture to settle in the pan for a full 15 minutes before baking this helps it set properly. Transfer to your preheated oven and bake for 20 minutes watching for the edges to become golden and slightly pull away from the pan. Let cool for at least 10 minutes before attempting to assemble this cooling period is crucial for structural integrity.

Assemble The Layers:

Spread a generous layer of white bean dip approximately 1 heaping cup onto the cooled polenta crust using an offset spatula for smooth even coverage. Arrange your roasted tomatoes attractively across the top starting from the outer edge and working inward. Allow the assembled tart to rest for 5 minutes before slicing this helps achieve clean cuts.

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The white bean spread is truly the star of this recipe. I discovered its versatility when I had leftover spread and started using it on everything from toast to raw vegetables. My husband who typically avoids bean based dishes specifically requests this tart now claiming the combination of textures completely changed his mind about plant based meals.

Make Ahead Strategies

Each component of this tart can be prepared separately up to two days in advance. The polenta crust can be baked cooled completely and stored covered at room temperature. The white bean spread actually improves after a day in the refrigerator as the flavors meld. Roasted tomatoes can be prepared ahead and stored in an airtight container. Assemble just before serving for the freshest presentation.

Seasonal Variations

While cherry tomatoes create a classic version, this tart adapts beautifully to seasonal produce. In spring, try topping with roasted asparagus tips and fresh peas. Summer brings opportunities for zucchini ribbons and corn kernels. Fall versions shine with roasted butternut squash cubes and crispy sage leaves. The polenta base and bean spread remain constant while toppings reflect what's freshest at the market.

Serving Suggestions

This tart is substantial enough to serve as a main course paired with a simple arugula salad dressed with lemon and olive oil. For a more elaborate spread, serve smaller slices alongside roasted vegetables and a hearty grain salad. The tart is equally delicious served warm or at room temperature making it perfect for buffet style gatherings.

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With a little planning, this polenta tart will dazzle your guests and become a new favorite in your recipe rotation.

Frequently Asked Questions

→ Can I make this polenta tart ahead of time?

Yes! You can prepare all components separately up to 2 days ahead. Make the polenta crust and store covered in the refrigerator, prepare the white bean dip, and roast the tomatoes. Assemble just before serving for the best texture, or assemble completely and gently reheat at 300°F until warmed through.

→ What can I serve with this polenta tart?

This tart pairs beautifully with a simple arugula salad dressed with lemon and olive oil. For a heartier meal, serve alongside grilled vegetables or a light vegetable soup. A glass of crisp white wine complements the flavors nicely.

→ Can I use instant polenta for this dish?

While traditional medium-grind cornmeal provides the best texture, you can substitute instant polenta. Adjust cooking time according to package instructions, as instant polenta cooks much faster (typically 3-5 minutes). The baking time remains the same.

→ What alternatives can I use for nutritional yeast?

If you don't have nutritional yeast, you can omit it or replace with 1 tablespoon of vegan parmesan. For non-vegan versions, a tablespoon of grated parmesan cheese works well. The nutritional yeast adds savory depth but isn't essential to the structure.

→ How can I make the white bean dip more flavorful?

To enhance the white bean dip, consider adding fresh herbs like thyme or rosemary, increasing the garlic, adding a pinch of smoked paprika, or incorporating a splash of lemon juice. You can also drizzle the finished dip with high-quality olive oil and a sprinkle of red pepper flakes.

→ Can I freeze this polenta tart?

The polenta crust freezes well on its own for up to 1 month. However, the assembled tart doesn't freeze ideally due to texture changes in the toppings. For best results, freeze the baked crust, then thaw and top with freshly made bean dip and roasted tomatoes when ready to serve.