Gluten free Summer Vegetable and Pesto Polenta Tart

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Recipe by Honeybuns

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.

 

Courgette bake with pesto
Courgette bake with pesto

Courgette Bake
Courgette Bake

Gluten free Summer Vegetable and Pesto Polenta Tart
Gluten free Summer Vegetable and Pesto Polenta Tart
Print Recipe
Servings
6-8 people
Servings
6-8 people
Gluten free Summer Vegetable and Pesto Polenta Tart
Gluten free Summer Vegetable and Pesto Polenta Tart
Print Recipe
Servings
6-8 people
Servings
6-8 people
Ingredients
Crust
  • 500 ml vegetable stock gluten free
  • 150 g polenta
  • 50 g vegetarian hard cheese grated
  • 1 tbsp fresh rosemarty chopped
  • 1 egg
  • salt & pepper
Topping
  • 6-8 pieces asparagus spears
  • 5 tbsp pesto dairy free version available from Meridian
  • 1 courgette washed and sliced into thin rounds
  • 85 g goat's cheese
  • pine nuts to sprinkle on top
  • olive oil
Servings: people
Instructions
  1. Pop on the oven to preheat at 170°C / Gas 3. Lightly grease a 30cm x 18cm tin.
  2. 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.
  3. 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.
  4. 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.
  5. To finish, add a drizzle of olive oil and a few freshly picked sprigs of rosemary. Serve straight away whilst its still warm.
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