It's Tuesday: Artichoke Tart with Polenta Crust

It's Tuesday, time for a tart.

I have had this interesting sounding tart bookmarked since the book Ancient Grains for Modern Meals came out.

I loved the sound of a crust made from polenta (corn meal), and since it's almost artichoke season, why not open up a can? ha.

I did not have scallions yet (see, it's really not spring), so I used a small diced onion instead.

Artichoke-Rosemary Tart with Polenta Crust (adapted from Maria Speck's book):

for the polenta crust:
1 1/2 cups low-sodium vegetable broth
1 1/4 cups water
1/2 teaspoon fine sea salt
1 1/4 cups polenta (I used instant)
1/2 cup shredded Parmesan cheese (use large holes of a box grater if you can)
1 large egg, at room temperature
1/4 teaspoon freshly ground black pepper

for the filling:
1 cup plain whole-milk Greek yogurt (I used nonfat)
2 large eggs
1/2 cup finely chopped green onions (about 3)
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon minced fresh rosemary
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1 (12-ounce) package frozen or a can of artichoke hearts, thawed and drained
2 ounces crumbled goat cheese (about 1/2 cup)
1/2 cup shredded Parmesan cheese

To make the polenta crust, bring the broth and the water to a boil in a large
heavy-bottomed saucepan over medium-high heat. Add the salt.

Using a large whisk, slowly add the polenta in a thin stream, and continue whisking for 30 more seconds,it will bubble up and spit at you! Decrease the heat to low and cover. Cook for 10 minutes, stirring vigorously with a wooden spoon about every 2 minutes to keep the polenta from sticking to the bottom. Remove the saucepan from the heat and let sit, covered, for 10 minutes, stirring a few times. The polenta will be fairly stiff. Stir in the cheese, egg, and pepper. (since I used instant polenta, mine cooked up very quickly).

Grease a 10-inch ceramic tart pan or a cake pan with olive oil or coat with cooking spray (I used a tart pan with a removable bottom), and place on a baking sheet.

The recipe calls for having a tall glass of cold water nearby to help you smooth the polenta into the pan, however, I did not need this. My polenta was nice and smooth and using a rubber spatula, I smoothed it into the tart pan, pushing it up the sides with my fingers. No problem. Let the polenta crust rest while you make the filling.

Meanwhile, position a rack in the center of the oven and preheat to 375°F.

Now make the filling.
Using a large glass measuring cup (easy to pour the filling), mix the 2 eggs w/ the yogurt, green onions, parsley and rosemary, salt and pepper and set aside.

Lay the quartered artichokes on top of the polenta crust and dot with goat cheese in between, filling the crust.

Pour the yogurt filling over the ingredients and sprinkle with another 1/2 cup of Parimigiano Reggiano on the top.

Bake for about 45 minutes until the top is nice and brown. Let rest at least 20 minutes on a wire rack before serving.

Serve warm.

Delicious with a salad. Everyone loved this one!

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TeoBucatar said…
I must try the recipe, looks so good.
Melodie Monberg said…
This is a perfect Spring Break meal!!! I cannot wait to make it, especially since it has polenta, a great GF ingredient. Thanks for posting!
Susan..... said…
Same book, same recipe. I am making this on Thursday. Looks good and even The Wednesday Chef made this, now I can't wait to taste it. Great post.
Claudia said…
I am calling this the "almost spring" tart" and will be having it tomorrow with salad. Or maybe for breakfast.... of course we still need lunch.
Ciao Chow Linda said…
I've always wanted to try one of these polenta-crust tarts and with artichokes it sounds great for spring.
Dana said…
I just bought that book and this was the first recipe that caught my eye. Great minds think alike!
The JR said…
I luv artichokes. Looks so darn good.
StaceyEsq said…
This may be the perfect recipe, she types as she's munching a tasty salad, but still a salad, that will leave her still hungry.
I have this pinned from The Wednesday Chef, dying to try it! I usually use the frozen artichokes from TJ's, I can never seem to get all the liquid out of the canned ones without squisshing them to death! Can't wait to make this!
I love the idea of the polenta crust. You are so clever and such a great cook!!!
Joanne said…
I've had this recipe bookmarked in ancient grains for FOREVER. Looks so tasty here!
Oui, Chef said…
WOW....a polenta crust, huh? I love everything in the filling and am very intrigued by the crust. Think I'll have to try this one too.
Morgan said…
I just made this for dinner last night - it was delicious! Thank you so much for posting, I know it's going to be on regular rotation in our house.
Test Blog said…
I tried to make this tart, and was really looking forward to it.
I followed the recipe to the T's, but after cooking for 45 mins and cooling for 20 mins, the bottom crust was totally uncooked. I put in for an additonal, total of 45 mins. The bottom crust was still like it looked in the mixing bowl. What did I do wrong? I want to try again, please advise. Thanks.