Monday, March 30, 2015

Artichoke Polenta Tart

I came across this recipe from Ann Mah's blog. She lives in Paris (living the dream!) and she wrote a book about her life there. Her blog features all things Paris, recipes, and even more travel. This recipe is originally from a cookbook, Ancient Grains for Modern Meals by Maria Speck. I liked it since the polenta crust is so original and I love polenta. The recipe is perfect for me since it has much less dairy than traditional quiche recipes. 

I actually had all the ingredients except for the artichoke hearts. Nick came back from the store with fresh artichokes, so on the plus side I learned how to prepare them.

For the polenta crust:
2 3/4 cups water
1/2 teaspoon sea salt
1  1/4 cups medium grind polenta 
1/2 cup shredded Parmesan cheese
1 large egg, at room temperature
1/4 teaspoon freshly ground black pepper
For the filling:
1 cup plain whole-milk Greek yogurt
2 large eggs
1/2 cup finely chopped green onions (about 3)
1 tablespoon minced fresh rosemary
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1 (14-ounce) jar of artichoke hearts (8 oz drained) drained and chopped
1 roasted red pepper, chopped 
1/2 cup crumbled goat cheese
1/2 cup shredded Parmesan cheese
To make the crust, bring water, salt, and cornmeal to a boil whisking occasionally in a large, heavy pot. Decrease heat to medium low and cover. Cook for 10 minutes, stirring frequently 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. 
Grease a 10 inch tart pan (mine is pretty shallow so I added another smaller pan). Using a spatula or your fingers, press the polenta into the bottom and sides of the dish. Let sit for 15 minutes. Form a nicer crust if desired.
Meanwhile make the filling. Mix together the yogurt, eggs, and salt. Fold in the rest of the ingredients and pour into crust.

Bake at 375 degrees for 45 minutes until filling is golden brown in spots. Let cool for 20 minutes or so before cutting. Warm up in oven before serving if you make this in advance.

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