• 800ml vegetable stock
  • 200g instant polenta
  • 3-4 courgettes, sliced
  • olive oil
  • 2 cloves garlic, crushed
  • 100g mascarpone
  • 2 tbsp of grated parmesan
  • a large handful rocket


  • 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.


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