Artichoke Tart with Polenta Crust (Wednesday Chef)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Artichoke Tart with Polenta Crust (Wednesday Chef) calories by ingredient
Introduction
http://www.thewednesdaychef.com/the_wednesday_chef/2012/01/maria-specks-artichok
e-tart-with-polenta-crust.html http://www.thewednesdaychef.com/the_wednes
day_chef/2012/01/maria-specks-artichok
e-tart-with-polenta-crust.html
Number of Servings: 10
Ingredients
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Crust:
1 1/2 cups low-sodium vegetable broth
1 1/4 cups water
1/2 teaspoon sea salt
1 1/4 cups polenta
1/2 cup (about 2.5 ounces) grated Parmesan cheese
1 large egg, room temperature
1/4 teaspoon freshly ground black pepper
Artichoke filling:
1 cup plain Greek yogurt
2 large eggs
1/2 cup finely chopped scallions
2 tablespoons chopped flat-leaf parsley
1 tablespoon minced fresh rosemary
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
12 ounces artichoke hearts, canned or frozen
1/2 cup (2 ounces) crumbled goat cheese
1/2 cup shredded Parmesan cheese
Directions
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
Member Ratings For This Recipe
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