Artichoke Tart with Polenta Crust (Wednesday Chef)
- Number of Servings: 10
Ingredients
Crust:1 1/2 cups low-sodium vegetable broth1 1/4 cups water1/2 teaspoon sea salt1 1/4 cups polenta1/2 cup (about 2.5 ounces) grated Parmesan cheese1 large egg, room temperature1/4 teaspoon freshly ground black pepperArtichoke filling:1 cup plain Greek yogurt2 large eggs1/2 cup finely chopped scallions2 tablespoons chopped flat-leaf parsley1 tablespoon minced fresh rosemary1/4 teaspoon sea salt1/4 teaspoon freshly ground black pepper12 ounces artichoke hearts, canned or frozen1/2 cup (2 ounces) crumbled goat cheese1/2 cup shredded Parmesan cheese
Crust:
1. Bring the broth and water to a boil in a heavy-bottomed saucepan over medium-high heat. Add the salt. Slowly add the polenta in a thin stream, whisking constantly, and continue whisking for 30 seconds. Decrease the heat to low and cover. Cook for 10 minutes, stirring with a wooden spoon every few minutes to keep the polenta from sticking to the bottom of the pot. Remove the saucepan from the heat and let sit, covered, for 10 minutes, stirring a few times. Stir in the cheese, egg and pepper.
2. Grease a 10-inch tart pan or cake pan with olive oil. Have a glass of cold water ready. Spoon the polenta into the pan and press it out, pushing it up the sides. Dip a wooden spoon or your hands in the cold water to help the polenta along. Set aside for 15 minutes and then form an even rim about 3/4 of an inch thick with moist fingers, pressing firmly. Don't worry if the crust looks rustic.
3. Put a rack in the center of the oven and heat to 375 F.
Filling:
1. Whisk the yogurt, eggs, scallions, parsley, rosemary, salt and pepper together until well-combined. Cut the artichoke hearts into quarters and distribute them evenly over the polenta crust. Sprinkle the goat cheese on top of the artichokes and pour the yogurt filling evenly over the artichokes. Sprinkle with the Parmesan cheese.
2. Bake the tart until the top turns golden brown and the filling is set, about 45 minutes. Transfer the pan to a wire rack and let cool for at least 20 minutes, though 40 is better. The tart can be prepared up to one day ahead.
Serving Size: 6
1. Bring the broth and water to a boil in a heavy-bottomed saucepan over medium-high heat. Add the salt. Slowly add the polenta in a thin stream, whisking constantly, and continue whisking for 30 seconds. Decrease the heat to low and cover. Cook for 10 minutes, stirring with a wooden spoon every few minutes to keep the polenta from sticking to the bottom of the pot. Remove the saucepan from the heat and let sit, covered, for 10 minutes, stirring a few times. Stir in the cheese, egg and pepper.
2. Grease a 10-inch tart pan or cake pan with olive oil. Have a glass of cold water ready. Spoon the polenta into the pan and press it out, pushing it up the sides. Dip a wooden spoon or your hands in the cold water to help the polenta along. Set aside for 15 minutes and then form an even rim about 3/4 of an inch thick with moist fingers, pressing firmly. Don't worry if the crust looks rustic.
3. Put a rack in the center of the oven and heat to 375 F.
Filling:
1. Whisk the yogurt, eggs, scallions, parsley, rosemary, salt and pepper together until well-combined. Cut the artichoke hearts into quarters and distribute them evenly over the polenta crust. Sprinkle the goat cheese on top of the artichokes and pour the yogurt filling evenly over the artichokes. Sprinkle with the Parmesan cheese.
2. Bake the tart until the top turns golden brown and the filling is set, about 45 minutes. Transfer the pan to a wire rack and let cool for at least 20 minutes, though 40 is better. The tart can be prepared up to one day ahead.
Serving Size: 6
Nutritional Info Amount Per Serving
- Calories: 169.9
- Total Fat: 6.0 g
- Cholesterol: 66.0 mg
- Sodium: 589.4 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 1.6 g
- Protein: 10.5 g
Member Reviews