Roasted Vegetable Polenta Tart
Vegetables roast to tender sweetness in less than 20 minutes. When piled onto a polenta crust, the roasted asparagus, mushrooms, and tomatoes are sprinkled with Parmesan cheese for a meatless main dish.
Prep Time:
45 mins
Total Time:
1 hr 30 mins
Servings:
Makes 12 appetizer or side-dish servings.
Ingredients
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8 ounces fresh asparagus, trimmed and cut into 1-inch pieces
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1 8-ounce package cremini and/or button mushrooms, halved
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1 cup grape tomatoes, halved
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1 small onion, halved and thinly sliced
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2 tablespoons olive oil
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1/4 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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Polenta *
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4 ounces cubed fontina cheese
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1/4 cup snipped fresh basil, oregano, and/or thyme
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2 cloves garlic, minced
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1/4 cup finely shredded Parmigiano-Reggiano cheese, finely shredded (1 ounce)
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Fresh herb sprigs
Directions
1.
Preheat oven to 400 degrees F. In a 15x10x1-inch baking pan, combine asparagus, mushrooms, tomatoes, and onion. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Roast for 18 minutes or until vegetables are just tender, stirring occasionally.
2.
Meanwhile, coat a 10-inch tart pan with a removable bottom with nonstick cooking spray; set aside. Prepare Polenta as directed, except in Step 2 cook the polenta for 8 minutes. Stir in fontina cheese, snipped herbs, and garlic. Cook about 4 minutes more or until thick, but still creamy. Pour polenta into prepared tart pan, spreading evenly and smoothing the top with a thin metal spatula.
3.
Top tart with roasted vegetables, arranging as necessary. Bake for 15 minutes. Sprinkle with Parmigiano-Reggiano cheese. Cool tart in pan on a wire rack for 30 minutes. To serve, carefully remove sides of tart pan. Cut tart into wedges. Serve warm. Makes 12 appetizer or side-dish servings.
4.
* Note: for polenta see R095861
Nutrition information
Calories 121, Total Fat 6 g, Saturated Fat 3 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 13 mg, Sodium 354 mg, Carbohydrate 11 g, Total Sugar 1 g, Fiber 1 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 5%, Calcium 9%, Iron 3%.
Percent Daily Values are based on a 2,000 calorie diet
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