Tuesday, July 15, 2008

Tomato and Goat Cheese Polenta Tart

It's been a busy few days with our exchange student. We had an additional student Friday through Sunday as her host family was busy with a huge swim meet so we offered to have her stay with us. On Friday night I cooked a big Persian dinner and had one of the other host families over for dinner. It was very impromptu and worked out much better than if we'd tried to plan such a thing!

I was in the kitchen all day yesterday - more gluten free baking using the same recipes as last week. Again, success - I really like this bread! I also made a couple of salads to go with dinner.

For dinner I wanted something Italian'ish (Monday nights = Italian) and something that would use up the ridiculous amount of food I've been buying ;-) I found this recipe on the Whole Foods website and decided to give it a spin. The tart was very good - I think next time I will merge it with another tomato tart I like to make with roasted tomatoes. The second baking time in this recipe really just warmed up the tomatoes and I like to have them a little more cooked. I put it under the broiler for a minute but all that did was blacken the sun-dried tomatoes...but still, it was quite tasty. The basil in our garden has not fared well during the recent heatwave coupled with our water rationing. So I omitted the basil and olive oil on top though I'm sure it would have been a welcome addition!
Tomato-Topped Polenta Tart

1 1/2 cups finely ground dry polenta (cornmeal)
2 cups cold water
1/4 teaspoon salt
1/2 cup grated Romano or Parmesan cheese
4 ounces soft goat cheese
1 pint sliced cherry tomatoes
1/4 cup thinly sliced sun-dried tomatoes packed in olive oil
1/4 cup loosely packed slivered fresh basil leaves
1 tablespoon extra virgin olive oil

Preheat oven to 375°F. Oil a 10-inch tart pan with removable base with olive oil cooking spray and set aside.

Combine polenta with water in a sauce pan. Bring to a boil, then reduce heat to a simmer, stirring constantly for 5 minutes. Stir in the grated cheese and continue to stir 3 to 5 minutes longer. Transfer polenta to prepared tart pan. Spread it evenly over bottom and up sides of pan. Bake until dry and crisp on edges, about 30 minutes.

Remove from oven and spread a thin layer of goat cheese over crust. Arrange cherry tomatoes and sun-dried tomatoes on top of the cheese. Return to oven for 5 to 10 minutes longer, until the cheese is softened and tomatoes are heated through. Before serving, remove the sides from the tart pan and sprinkle top with basil and a drizzle of olive oil.

From: www.wholefoodsmarket.com


JGH said...

Nancy, this looks divine and is made up of all of my favorite things. I might make it tonight, but with some yellow & red roasted peppers from a jar since I have no sundried tomatoes. The mushroom look awesome, too, but i'm the only one in my family who will eat them. Really loving your blog and also the photos are gorgeous
Jenny (from wmoms)

Anonymous said...

Your tart looks delicious and fancy!