Polenta Crust Tomato Tart
User Reviews
3
6 reviews
Average
-
Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 40 mins
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Servings
4 -6 servings
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Course
Main Course
Polenta Crust Tomato Tart
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This Polenta Crust Tomato Tart is a tart with a cornmeal crust that is filled with a creamy filling and topped with roasted tomatoes.
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Ingredients
- 4 Roma tomato halved
- 8 thyme sprigs
- black pepper cracked
- 1/2 cup all-purpose flour 75g
- 1 cup instant polenta 170g or cornmeal
- 120 g butter about 8 1/2 tablespoons
- 1/3 cup water
- salt
- 300 g cream cheese reduced-fat
- 3 egg
- 1/2 cup basil leaves chopped
- 1/3 cup Parmesan Cheese 25g finely grated
Instructions
- Preheat the oven to 400F. Line a baking tray with parchment paper and place the tomatoes on it, cut side up. Top each with a sprig of thyme and season with pepper. Roast until soft, about 30 minutes. Remove from the oven and set aside.
- Reduce the oven heat to 350F. Combine the flour, cornmeal, butter, water and salt in a food processor. Process until a dough forms. Press the dough into an 11-inch tart pan. Place a piece of parchment paper over the crust and fill with baking weights or dry beans. Bake for 15 minutes, then remove the weights and parchment paper, and continue to bake for an additional 10 minutes, or until crisp.
- Place the cream cheese and eggs in a food processor and process until smooth. Stir in the basil and parmesan. Pour the mixture into the pastry shell and top with the roasted tomatoes. Bake until set, about 25 minutes.
Notes
- slightly adapted from Donna Hay Fresh and Light
Genuine Reviews
User Reviews
Overall Rating
3
6 reviews
Average
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