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Recipe From What's For Lunch, Honey?
Adapted from Donna Hay’s recipe in Fresh and LightBy Meeta K. Wolff
Published: 17 September 2014
This is a luscious tart with a crispy polenta crust and silky soft and moist roasted tomatoes in a bed of creamy cheese.
Prep Time: 60 minutes
Total Time: 1 hour 25 minutes
Serves: 4
Ingredients:
4-5 Roma tomatoes, halved
8 sprigs thyme
75g all-purpose flour
170g instant polenta
120g unsalted butter
80ml water
sea salt & cracked black pepper
300g cream cheese
3 eggs
handful basil leaves, chopped
25g parmesan cheese, grated
Method:
Preheat oven to 200 degrees C. In a baking tray place the tomatoes, cut-side up. Sprinkle with thyme and some cracked pepper. Roast in the oven for 30 minutes until slightly softened, Remove from oven and set aside.
Reduce the heat to 180 degrees C. Make the polenta crust, place polenta, flour, butter, water, and salt in a food processor and process until you have a smooth dough. Line a tart or spring form (24cm) with the crust, pressing the dough with your fingers towards and up the sides of the form. Place some baking paper on top of the crust and fill with dried beans. Blind bake the crust 15 minutes, remove beans and paper and bake for a further 10 minutes until the dough is crisp.
In the meantime, make the filling, place cream cheese, eggs, in a food processor and whizz till the mixture is smooth. Stir through the chopped basil and parmesan then pour the filling into the pastry shell. Place the roasted tomatoes into the filling. Bake for about 20-25 minutes until the filling has set. Serve the tart warm with plenty of green salad.
All photographs and written content on What's For Lunch, Honey? © 2006-2014 Meeta K. Wolff unless otherwise indicated. | All rights reserved | If you are interested in using my texts or photographs please contact me | You may not use my work for commercial purposes without my permission | You may not alter, transform, or build upon this work in any form | Please Ask First
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