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Asparagus & mushroom polenta tart
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Decadent vegetarian tart with polenta crust, creamy goat cheese, and balsamic mushrooms.
Ingredients:
  • Olive oil, to grease
  • 1.375L (5 1/2 cups) vegetable liquid stock
  • 250g (1 1/2 cups) polenta
  • 85g (1/3 cup) mascarpone
  • 50g (2/3 cup) finely grated parmesan
  • 60ml (1/4 cup) extra virgin olive oil
  • 500g mixed mushrooms, thinly sliced
  • 60ml (1/4 cup) balsamic vinegar
  • 250g fresh asparagus, woody ends trimmed
  • 40.00 ml soft goat’s cheese
  • 40.00 ml flaked almonds, toasted
  • Olive oil, to serve
Instructions:
  • Preheat the oven to 160°C. Grease a 23cm round fluted tart tin with removable base using oil.
  • 1. In a saucepan over high heat, bring the stock to a boil. 2. Gradually sprinkle the polenta into the saucepan while stirring consistently with a wooden spoon until well mixed. 3. Lower the heat to medium-low and cook, stirring regularly, for 20 minutes until the mixture thickens. 4. Mix in the mascarpone and parmesan, then season with salt. 5. Pour the mixture into the prepared tin and level the top. 6. Keep warm in the oven.
  • Heat oil in a non-stick frying pan on high heat. Sauté mushrooms for 3-4 minutes until soft. Stir in vinegar and cook for 2 minutes until mixture thickens.
  • Blanch the asparagus in a pot of salted boiling water for 2-3 minutes until vibrant green and slightly crisp. Shock in cold water and drain.
  • Layer creamy goat's cheese over smooth polenta. Scatter savory mushrooms and their flavorful pan juices on top. Arrange vibrant asparagus spears and crunchy almonds. Finish with a generous drizzle of oil before baking for 10 minutes until warmed to perfection.

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