Crusted polenta tart with pesto, courgette & gruyère - Good Food Middle East
Discover a delicious Crusted Polenta Tart with pesto, courgette, and gruyère. Perfect for any meal or occasion!
Ingredients
- 500ml hot, gluten-free vegetable stock
- 140g fine polenta
- 50g Gruyère, finely grated
- 1 medium egg, lightly beaten
- 1 tbsp olive oil
- 3 tbsp fresh pesto (from a jar is fine too)
- 3 small courgettes, thinly sliced into rounds
- 4 garlic cloves, finely sliced
- ½ small pack basil, leaves only
- 25g Gruyère, finely grated
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