Polenta Tart with Beans (Print Version)
# Ingredients:
→ Polenta Crust
01 -
1 cup polenta or medium-grind cornmeal
02 -
3 1/2 cups vegetable broth
03 -
1/4 teaspoon kosher salt
04 -
2 tablespoons nutritional yeast
05 -
Freshly ground black pepper to taste
→ Toppings
06 -
1 batch roasted garlic white bean dip with tahini
07 -
1 batch oven-roasted cherry tomatoes (optionally seasoned with fresh rosemary)
# Instructions:
01 -
Preheat the oven to 190°C. Lightly oil a 23cm springform pan or tart shell. Bring the vegetable broth to a boil in a medium pot. Pour the polenta into the boiling liquid in a thin stream, whisking constantly. Reduce heat to a simmer and stir frequently until the mixture thickens and bubbles, approximately 15-20 minutes. Be cautious of spattering. When very thick and pulling away from the pot edges, incorporate salt, nutritional yeast, and black pepper.
02 -
Transfer the polenta mixture to the prepared pan and let rest for 15 minutes. Bake in the preheated oven for 20 minutes until golden brown on top and pulling away from the dish edges. Allow to cool for 10-15 minutes before proceeding.
03 -
Spread approximately 1 heaping cup of white bean dip over the cooled polenta crust using an inverted spatula. Arrange the oven-roasted cherry tomatoes on top. Cut into wedges before serving.
# Notes:
01 -
The assembled tart keeps for up to two days in an airtight container in the refrigerator.
02 -
Leftover white bean spread remains fresh for 3-4 days and serves as an excellent hummus alternative.