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Zucchini and polenta tart
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Impress with this tasty vegetarian dish for a festive feast!
Instructions:
  • Preheat the oven to 180°C/160°C fan forced. Grease a 24cm fluted tart tin with a 3cm-deep removable base using butter.
  • Heat the stock in a saucepan over medium heat until just simmering. Slowly pour in the polenta while stirring constantly until blended. Reduce heat to medium-low and cook for 10-15 minutes until thickened. Take the pan off the heat and mix in 3⁄4 cup Parmesan and 1 egg until well combined. Season with salt and pepper. Press the mixture into a tart tin to line the base and sides. Bake for 20 minutes until lightly golden and set.
  • Cut each zucchini in half crossways. Spiralize the zucchini into noodles, twirl each portion around your fingers to make an 8cm nest, and place on a chopping board. Repeat with remaining zucchini to make 6 nests.
  • In a bowl, mix together the ricotta, goat's cheese, 3/4 cup of parmesan, and remaining egg. Season generously. Spread this mixture into the pastry case. Top with zucchini nests and place a bocconcini in the center of each nest. Finish by sprinkling the remaining parmesan on top.
  • Place the tart on a baking tray, surround it with tomatoes, and bake for 20-25 minutes until the cheese melts and tomatoes are just starting to collapse. Finish by topping the tart with the tomatoes and a sprinkle of parsley.

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