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Home > Recipes > Ricotta, tomato and rocket tart

Ricotta, tomato and rocket tart
( SERVES 6 )

Angela Casley

Publication: Viva

Viva

Ratings: No ratings yet

Ricotta, tomato and rocket tart

No ratings yet

Over the years I’ve learned just how versatile polenta can be. Here, I’ve used it as an alternative to pastry for the base of a tart. Bake it blind until set, then top with your favourite fillings. For me, blue cheese is a must, along with ricotta, tomatoes and rocket. Another tasty combination is smoked salmon with dill, courgettes and herbs. The options are endless, and this tart is perfect to whip up as a quick lunch dish.

Ingredients

2 cups Stock, chicken or vegetable
1 Tbsp Butter
½ tsp Salt
1 cup Polenta
½ cup Grated parmesan cheese

Filling

2 Eggs
100 g Ricotta cheese
100 g Blue cheese
½ cup Grated parmesan cheese
4 Tomatoes
1 handful Rocket

Directions

  1. Preheat oven to 180C.
  2. Place the stock, butter and salt in a large pot. Bring to a simmer then, whisking to prevent lumps, pour in polenta in a steady stream. When the mixture is thick, remove from heat and add parmesan.
  3. Spoon polenta into a lined 23cm tart tin. Bake for 20 minutes until set.
  4. For the filling, whisk eggs with ricotta, half the blue cheese, parmesan, salt and pepper in a small bowl. Pour into the polenta base.
  5. Cut tomatoes into slices and chunks and place on top of filling. Bake for 35 minutes or until filling is just set. Remove and cool slightly before removing from tin.
  6. Sprinkle over remaining blue cheese and rocket. Serve warm or cold.

See more of Angela's polenta recipes

  • Creamy polenta with mushrooms and thyme
  • Polenta chips with aioli
Your rating?
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http://www.bite.co.nz/recipe/13409/Ricotta-tomato-and-rocket-tart/

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Comments

  • liltiger
    liltiger
    added 794 days ago

    40minutes seems a long time to cook the polenta to start making the base... instant would be faster....

    • Flag comment for moderation
    • Bite_team
      Bite_team
      added 705 days ago

      Hi Liltiger, Instant polenta would be fine here. Save your arm and some time, as you say. Either form would work in this recipe.

      • Flag comment for moderation
  • liltiger
    liltiger
    added 794 days ago

    Other Forms of Polenta<br>Since regular polenta which requires a fair amount of time to cook properly, about 40 minutes of constant stirring, there are other forms of polenta sold. Instant or quick-cooking polenta has been pre-processed to reduce the cooking time, but many purists don't like the flavor and consistency as much. Prepared polenta is fully cooked and sold in tube-shaped packaging — this form is best sliced and fried, sauteed, grilled, or baked, as it has already passed the creamy, runny form when freshly cooked.

    • Flag comment for moderation
  • liltiger
    liltiger
    added 794 days ago

    Can we use instant polenta?

    • Flag comment for moderation

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Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
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