This is the perfect summer supper to enjoy in the garden, served with new potatoes and salad. The polenta crust is naturally gluten free.
If you’re after dairy free too then leave out the hard cheese and goats cheese from the crust mix but add a bit more seasoning. Or why not top with your own choice of dairy free cheese. You can buy a dairy free pesto from Meridian.
Gluten free Summer Vegetable and Pesto Polenta Tart
5tbsppestodairy free version available from Meridian
1courgettewashed and sliced into thin rounds
pine nutsto sprinkle on top
Pop on the oven to preheat at 170°C / Gas 3. Lightly grease a 30cm x 18cm tin.
For the crust, bring the stock to boil in a saucepan and add the polenta. Turn it down to a medium to low
heat, stirring well to avoid any lumps. Once the mix starts to thicken, stir in the rosemary and grated hard cheese. Leave to cool for a couple of minutes, then beat in the egg and season to taste.
Spread the mixture into the prepared tin. Put it in the oven and cook for 20 minutes until it’s just firm to the touch. Leave it to one side to cool down whilst you prepare the topping.
Put the asparagus spears in a pan of boiling water. Cook for 3-4 minutes, then drain and plunge into ice
cold water. Evenly spread the pesto over the polenta crust and top with the sliced courgette. Place the asparagus around the edges. Sprinkle over the goat’s cheese and finally scatter the top with pine nuts.
Pop it back into the oven for a further 20 minutes or until the courgette is cooked.
To finish, add a drizzle of olive oil and a few freshly picked sprigs of rosemary. Serve straight away whilst its still warm.