Zucchini and polenta tart


”Serve up this healthy meat-free winner as part of a wow Christmas feast!”





Step 1

Preheat the oven to 180°C/160°C fan forced. Grease a 3cm-deep, 24cm fluted tart tin with removable base with butter.

Step 2

Bring the stock just to a simmer in a saucepan over medium heat. Gradually add the polenta in a thin, steady stream, stirring constantly until combined. Reduce heat to medium-low and cook, stirring, for 10-15 minutes or until thickened. Remove from heat. Stir in 3⁄4 cup of the parmesan and 1 of the eggs until well combined. Season. Press into the prepared tart tin to line the base and side. Bake for 20 minutes or until light golden and set.

Step 3

Meanwhile, cut each zucchini in half crossways. Working with 1 piece at a time, use a spiraliser to cut the zucchini into noodles. (Alternatively, peel into ribbons, then use a knife to cut into strips). Twirl 1 portion around your fingers to make an 8cm nest. Place on a chopping board. Repeat with remaining zucchini to make 6 nests.

Step 4

Combine the ricotta, goat’s cheese, 3/4 cup of the remaining parmesan and the remaining egg in a bowl. Season well. Spread into case. Top with zucchini nests. Place a bocconcini in centre of each nest. Sprinkle with the remaining parmesan.

Step 5

Place the tart on a baking tray. Arrange tomatoes on the tray around the tart. Bake for 20-25 minutes or until cheese melts and tomatoes are just starting to collapse. Top tart with tomatoes. Sprinkle with parsley.

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