ARTICHOKE AND PROSCIUTTO TART WITH POLENTA CRUST

Ingredients

• 1¼ cups (300 ml) water
• 1½ cups (375 ml) vegetable stock
• 1¼ cups (300 ml) polenta
• ½ cup (125 ml) shredded Asiago or Parmesan
• 1 large egg
• ¼ tsp (1 ml) sea salt
• ¼ tsp (1 ml) freshly ground black pepper
• 1 cup (250 ml) full-fat plain Greek yogurt
• 2 large eggs
• 3 whole green onions, finely chopped
• 2 tbsp (30 ml) chopped flat-leaf parsley
• 1 tbsp (15 ml) finely chopped fresh rosemary
• ¼ tsp (1 ml) cayenne
• freshly ground black pepper, to taste
• 12 oz (340 g) package of frozen, quartered artichoke hearts, thawed and drained
• 2 thin slices prosciutto, coarsely chopped
• 2 oz (60 g) crumbled goat’s cheese
• arugula, for garnish