for 4 pieces

Polenta

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

For the topping

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

Vegetables

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

Salsa

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

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.

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