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FHBraaiSidesJun18 060

Polenta Tart

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Ingredients
  

  • 4 cups vegetable stock
  • 2 cups water
  • 1 ½ cups instant polenta
  • 100 g grated parmesan
  • 2 tbsp thyme leaves
  • Sea salt and ground black pepper to season
  • 130 g shop bought or homemade pesto
  • ½ red onion thinly sliced
  • 15 chargrilled aubergine slices
  • 15 pitted kalamata olives
  • 15 pieces of marinated artichoke hearts
  • 15 strips charred or pickled sweet peppers
  • 10 sundried tomato halves halved
  • 10 pieces bocconcini torn
  • Fresh basil leaves

Instructions
 

  • Preheat the oven to 200°C
  • Grease a 27cm loose-bottomed quiche pan
  • Place the stock and water in a saucepan and bring to a simmer
  • Add the polenta while whisking constantly
  • Cook, stirring occasionally, for 10minutes until thickened
  • Add the parmesan and thyme, season and stir while on the heat until well combined
  • Pour into the quiche pan and bake for 25 minutes until slightly crisp on the top
  • Remove from oven and allow to cool for 20 minutes in the pan
  • Carefully remove from the pan, place on a serving platter and spread the top with the pesto
  • Arrange the rest of the ingredients on top of the tart and serve immediately