Creamy courgette and polenta tart

Name: Creamy courgette and polenta tart
Total time: 45 min
Yield: serves 4
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

45 minutes
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.

December 19, 2014 at 2:33 pm

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

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.