Creamy courgette and polenta tart

Creamy courgette and polenta tart

  • serves 4
  • A little effort

Instant polenta makes a perfect pastry-less tart. It's easy to make, then simply bake, top with pan-fried courgettes and creamy mascarpone. Serve with rocket.



  • 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


  • 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