Ingredients
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@bettybossi.ch
Polenta
For the topping
Vegetables
Salsa
Utensils
Rectangular baking tray or ovenproof dish, approx. 16 x 27 cm, oiled
How it's done
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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.
| 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. |
How-tos
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