Chevre and Polenta Tart Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pie pastry shell
2-1/2 c. milk or water
1-1/3 c. canned corn, well drained
¾ c. polenta
2 tbsp butter
¼ pound herb chevre cheese
4 tbsp olive oil
2 red onions, thinly sliced (best part, don’t be stingy)
2 tsp sugar
2 tbsp balsalmic vinegar
3 baby zucchini, quartered
2 portobello mushroom, thickly sliced
4 plum tomatoes, halved
2 red bell peppers, halved, deseeded and cut into thick strips
2 garlic cloves, crushed
4 tbsp basic pesto
12 fresh basil leaves
Salt and black pepper
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Directions: |
Directions:Preheat oven to 375 degrees. Put pastry in 10 in. pie plate, line with parchment and put baking beans in it. Bake 10 min. remove baking beans and parchment and return to oven for 5 more min. remove and cool.
Bring the milk or water to a boil. Add corn and cook for 5 min. Transfer to a food processor and blend to a smooth liquid. Return the corn milk to the pan, bring to a boil and stir in the polenta to a smooth paste. Reduce the heat and cook for 10-12 min, stirring frequently. Add the butter and chevre and season to taste. Keep hot.
Heat the olive oil (or coconut oil, if you prefer) in a pan, add the onions, and cook over a moderate heat for 5 min until softened. Add the sugar and vinegar and cook for a further 10-12 min, stirring occasionally until soft and caramelized. Set aside. (I found this takes longer)
Place the vegetables in a bowl. Add the garlic and remaining olive oil and toss together. Heat a skillet and, when hot, add the vegetables and fry, turning them regularly until cooked and lightly caramelized.
Fill the cooked pie shell with the caramelized onions then top with the chevre polenta. Leveling off the surface with a wet knife. Top with the grilled veggies. Drizzle the basil pesto over and around the pie. Garnish with the fresh basil and serve. |
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Personal
Notes: |
Personal
Notes: This is a lot of prep time. But, I find it is worth it. We both love it. Especially the caramelized onions. Make sure to caramelize them well. They are the key to the tastiness of this dish, well, along with the chevre cheese.
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