Tuscan Roasted Vegetable Polenta Tart
In this recipe, our Tuscan Vegetable Polenta becomes the “crust” for a savory tart topped with creamy, basil-spiked ricotta cheese and garlicky roasted vegetables. It’s substantial enough to...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at shop.woodlandfoods.com.
Cooking tools:
- Tart pan
- Offset spatula
- Oven
- Stove
- Baking sheet
- Aluminum foil
- Mixing bowl
- Saucepan
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 8 Ounces Crimini Mushrooms, cleaned, trimmed and halved
- 1 Large (Or 2 Small) Zucchini, sliced 1/4-inch thick on an extreme bias
- 1 Small Red Onion, thinly sliced into rings
- 1 Cup Grape Tomatoes, halved
- 2 Cloves Garlic, thinly sliced
- 2 Tablespoons Olive Oil
- 1/2 Teaspoon Kosher Sea Salt Flakes
- 1/4 Teaspoon Ground Black Peppercorns Dustless
- 4 Cups Water Or Stock
- 1 Cup Tuscan Vegetable Polenta
- 1 Cup Ricotta Cheese
- 1/4 Cup Chopped Fresh Basil, Plus Basil Tops For Garnish
- 1/2 Cup Grated Parmesan Cheese
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