Creamy courgette and polenta tart
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- 800ml vegetable stock
- 200g instant polenta
- 3-4 courgettessliced
- olive oil
- 2 cloves garliccrushed
- 100g mascarpone
- 2 tbsp of grated parmesan
- a large handful rocket
Nutrition: per serving
- kcal363
- fat16.3g
- carbs42.3g
- fibre3g
- protein10.3g
- salt0.8g
Method
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.
