Crusted Polenta Tart with Pesto, Courgette & Gruyère

 

A gluten-free polenta base makes this cheesy tart much lower in fat than traditional pastry - delicious served hot or cold

What you will need

500ml hot, gluten-free vegetable stock

140g fine polenta Polenta poh-len-tah An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

50g Gruyère, finely grated Gruyère groo-ee-yeah Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

1 medium egg, lightly beaten Egg egg The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

1 tbsp olive oil Olive oil ol-iv oyl Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

3 tbsp fresh pesto (from a jar is fine too) Pesto Pess-toh Pesto is a generic Italian name for any sauce made by pounding ingredients together. The…

3 small courgettes, thinly sliced into rounds Courgette corr-zjet The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

4 garlic cloves, finely sliced

½ small pack basil, leaves only Basil ba-zil Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

25g Gruyère, finely grated Gruyère groo-ee-yeah Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

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