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Antipasto polenta tart
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Prep Time:
Cook Time:
40 minutes
Total Time:
40 minutes
Elevate family dinners with a fresh, rustic polenta tart recipe.
Ingredients:
  • 1L (4 cups) vegetable stock or chicken style liquid stock
  • 225g polenta
  • 90g parmesan
  • 40.00 ml thyme leaves
  • 1/2 red onion, thinly sliced (using a mandoline)
  • 1 zucchini, thinly sliced into rounds (using a mandoline)
  • 100g chargrilled eggplant, drained, sliced into strips
  • 100g marinated roasted capsicum, drained, sliced into strips
  • 100g cherry bocconcini, torn
  • Extra virgin olive oil, to drizzle
  • 40g olive
  • Basil leaves, to serve
Instructions:
  • Preheat your oven to 200C and generously grease a 26cm loose-bottomed tart pan.
  • In a saucepan over medium heat, bring together the stock and 1 cup (250ml) water for an extra flavor boost.
  • Simmer, then slowly pour in the polenta while whisking constantly. Cook for 10-12 minutes, stirring occasionally, until slightly thickened.
  • Stir in the parmesan and thyme, season to taste, and cook for an additional 2-3 minutes until melted and well blended.
  • Transfer mixture into pan and bake for 20 minutes until slightly crisp on the outside. Remove and add onion, zucchini, capsicum, eggplant, and bocconcini. Season generously, drizzle with olive oil, then bake for an additional 5-7 minutes until zucchini is tender and cheese is melted.
  • Let cool in the pan for a bit after taking out of the oven.
  • Take the tart out of the pan, sprinkle with olives and basil leaves, and enjoy!

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