Saturday, 21 September 2013

artichoke tart with polenta crust

i know the recipes are usually sweet around here (and let's be honest, mostly centred around nutella) but this tart is a game changer.

j's mum came to stay with us for a few days last week, and knowing about my love for artichokes decided to give this recipe a go.
it's naturally gluten free, vegetarian and oh my days, is one of the best tarts i have ever eaten. i generally despise making gluten free pastry as it can be pretty temperamental, but using polenta to make the pastry worked so well - i'm definitely going to be using it more often!

you can find the full recipe |here|, but j's mum made a few changes which i've posted below.


polenta crust:
1 1/2 cups vegetable stock
1 cup water
1 tsp sea salt
1 1/4 cup dried polenta
1/2 cup fresh grated parmesan cheese
1 large egg, beaten
fresh cracked black pepper to taste

1 cup natural yogurt
2 large eggs, lightly beaten
6 sun-dried tomatoes, soaked in hot water for 20 minutes, drained and chopped
bunch of green onions, finely chopped
1/4 cup fresh parsley, finely chopped
1 tsp dried rosemary
1 tsp dried thyme
1/2 tsp sea salt
fresh cracked black pepper to taste
1 can of artichoke hearts, drained and chopped
2/3 cup fresh grated parmesan cheese


• grease a 10-inch pie dish with butter or oil.
• begin by making the polenta crust. combine the stock and water in a saucepan over medium heat. add the salt and whisk in the polenta, slowly, and continue to whisk for another minute or so. reduce the heat slightly, cover and simmer for 5 minutes, stirring often. remove from heat and let stand, covered, for 10 minutes. stir in the cheese, the beaten egg and black pepper.
• have some water on hand and sprinkle as needed as you spread the polenta into the pie dish, using a spatula or your fingers to spread the crust evenly and up the sides of the dish.
• meanwhile, prepare the filling. in a medium bowl, combine the yogurt, eggs, sun-dried tomatoes, parsley, rosemary, salt and pepper. spread the mixture over the crust. distribute the artichoke hearts evenly throughout the filling. sprinkle with the parmesan cheese.
• bake in the oven at 190°c for 45 to 50 minutes or until the polenta has browned and the filling has set. transfer to a wire rack and let stand at room temperature for 30 to 40 minutes. cut into wedges and serve warm.


  1. Great tip with the polenta!
    Did you ever perfect a bread recipe? I'm still struggling x

  2. That looks so delicious! I now want to make that!

    Please be sure to check out my giveaway:


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