Crusted polenta tart with pesto, courgette & Gruyère

Crusted polenta tart with pesto, courgette & Gruyère

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(9 ratings)

Prep: 20 mins Cook: 1 hr, 15 mins

Easy

Serves 4
A gluten-free polenta base makes this cheesy tart much lower in fat than traditional pastry - delicious served hot or cold

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal322
  • fat16g
  • saturates6g
  • carbs30g
  • sugars3g
  • fibre3g
  • protein12g
  • salt1.1g
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Ingredients

    For the polenta crust

    • 500ml hot, gluten-free vegetable stock
    • 140g fine polenta
      Polenta

      Polenta

      poh-len-tah

      An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

    • 50g Gruyère, finely grated
      Gruyère

      Gruyère

      groo-ee-yeah

      Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

    • 1 medium egg, lightly beaten
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    For the topping

    • 1 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 3 tbsp fresh pesto (from a jar is fine too)
      Pesto

      Pesto

      Pess-toh

      Pesto is a generic Italian name for any sauce made by pounding ingredients together.

      The…

    • 3 small courgettes, thinly sliced into rounds
      Courgette

      Courgette

      corr-zjet

      The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

    • 4 garlic cloves, finely sliced
    • ½ small pack basil, leaves only
      Basil

      Basil

      ba-zil

      Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

    • 25g Gruyère, finely grated
      Gruyère

      Gruyère

      groo-ee-yeah

      Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

    Method

    1. First, make the polenta crust. Bring the vegetable stock to a simmer in a medium saucepan and, working quickly, pour the polenta into the pan. Keep your pan over a low heat and, using a wooden spoon, stir constantly, beating any lumps that form. Continue stirring for 5-6 mins until the polenta is very thick.

    2. Remove the pan from the heat, add the Gruyère and stir until the cheese has melted. Finally, stir through the beaten egg, season generously, and allow to cool slightly.

    3. Lightly brush a baking sheet with oil. Tip the polenta into the centre and, using a spatula or oiled fingers, gently spread the polenta into a rectangle shape roughly the size of an A4 sheet of paper.

    4. Heat oven to 200C/180C fan/gas 6. Smother a thin layer of pesto over the polenta, leaving a 1-1.5cm border around the edge of the tart. Top the pesto with slices of courgette, intermittently adding the sliced garlic and most of the basil. Season with ground black pepper and a good sprinkling of Gruyère.

    5. Cook on the middle shelf of the oven for 45 mins. Reduce the temperature to 180C/160C fan/gas 4 for a further 15 mins. Remove and allow to cool for 5-10 mins, scatter over the remaining basil and serve.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    jonesar
    15th Jan, 2017
    5.05
    Really nice dish and impreesive looking - very clever. Perfect for vegetarians and gluten intolerance. Could even be cut up into small pieces with drinks
    Minoo's picture
    Minoo
    9th Jul, 2016
    We were not so impressed by this, it unfortunately didn't taste that interesting and the Gruyere didn't come through very much.
    elsjeb
    3rd Sep, 2015
    3.8
    Very nice, easy recipe, I made a simpler version with standard grated cheese and 1 large courgette. Took it out of the oven a bit earlier, because it was golden after 50 minutes. Delicious! I should add that it wouldn't have been full meal for the 4 of us. We are reasonably big eaters, but next time I will make a big salad with it. (this time I made rice)
    joannalea
    14th Aug, 2015
    5.05
    This was easy and quick to make (though not quick to cook!). I used strong cheddar instead of gruyere, and red pesto. I left out the egg and added the basil leaves after cooking. It was very tasty and satisfying with nice crispy edges.
    rosieharman
    16th Aug, 2015
    Can you substitute the Gruyere for Parmesan?
    elsjeb
    3rd Sep, 2015
    3.8
    Yes, any cheese would do!
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