Creamy courgette and polenta tart
Published: December 19, 2014 at 2:33 PM
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Serves 4
A little effort
Total time: 45 mins
0 reviews
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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.
Vegetarian
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Ingredients
Nutrition
-
800ml vegetable stock
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200g instant polenta
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3-4 courgettes
sliced
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olive oil
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2 cloves garlic
crushed
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100g mascarpone
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2 tbsp of grated parmesan
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a large handful rocket
Nutrition: per serving
- kcal363
- fat16.3g
- carbs42.3g
- fibre3g
- protein10.3g
- salt0.8g
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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.
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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.
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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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