Polenta tart with asparagus and artichokes

Polenta tart with asparagus and artichokes

Total: 1 hr 5 Min. | Active: 40 Min.
vegan, lactose-free
Nutritional value / piece: 291 kcal
, Fat: 11 g
, Carbohydrate: 37 g
, Protein: 10 g

Polenta works wonderfully as a tart base.

Ingredients

4 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Polenta

½litre water
100g fine polenta (2-minute polenta)
50g leaf spinach, finely chopped
4tbsp rolled oats
1tsp olive oil
1tsp salt

For the topping

150g silken tofu
½tsp salt
1dl water
1tbsp cornflour
¼tsp garlic powder
½tsp salt (e.g. Kala namak salt)
¼tsp turmeric
2tbsp rolled oats

Vegetables

100g green asparagus, lower third peeled if necessary, cut into 1 to 2-cm-long pieces
4 small artichokes, outer leaves removed, flower buds halved
30g ground hazelnuts
½tsp salt
1tsp olive oil

Salsa

1tsp olive oil
½tsp apple vinegar
½tsp salt
1bunch radish, finely diced
1 onion (small), finely chopped
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Utensils

Rectangular baking tray or ovenproof dish, approx. 16 x 27 cm, oiled

How it's done

Polenta

Boil the water, slowly add the polenta, simmer for approx. 2 mins., stirring constantly. Remove the pan from the heat, mix the rest of the ingredients into the polenta. Put the polenta into the oiled dish and pull upwards to form a small edge.

For the topping

Mix all of the ingredients until smooth, spread across the polenta base.

Vegetables

Spread the asparagus and artichokes (with the cut sides facing upwards) onto the polenta base. Mix together the hazelnuts, salt and olive oil, and spread over the vegetables.

Bake for approx. 25 mins. in the centre of an oven preheated to 180°C.

Salsa

Mix all of the ingredients together. Serve the salsa separately from the tart.

Good to know
Tip: The tart can be enjoyed hot or cold. Serve with a green salad.
Tip: Kala namak salt has an egg-like flavour. You can use normal salt instead.

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