Take out the tart, top with the courgette and mascarpone mix and scatter over the parmesan. Put it back in the oven for another 15-20 minutes until it is golden. Add the rocket before serving.
Ingredients
- vegetable stock 800ml
- instant polenta 200g
- courgettes 3-4, sliced
- olive oil
- garlic 2 cloves, crushed
- mascarpone 100g
- parmesan 2 tbsp of grated
- rocket a large handful
Method
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Step 1
Heat the oven to 200C/fan 180C/gas 6. Heat the stock in a pan until it is boiling and pour in the polenta in a stream, stirring continuously until the mixture thickens. Season well then leave to cool slightly. Press the polenta into the base and sides of an oiled baking tin approx. 25cm × 30cm (or use a 25cm round tin). Bake for 10 minutes.
-
Step 2
Meanwhile, fry the courgettes in a little olive oil until golden and softened. Add the garlic, cook for a minute, then stir in the mascarpone.
-
Step 3
Take out the tart, top with the courgette and mascarpone mix and scatter over the parmesan. Put it back in the oven for another 15-20 minutes until it is golden. Add the rocket before serving.
Nutritional Information
- Kcals 363
- Fat 16.3g
- Carbs 42.3g
- Fibre 3g
- Protein 10.3g
- Salt 0.8g
