Crusted Polenta Tart With Pesto Courgette Gruyère Food

CRUSTED POLENTA TART WITH PESTO, COURGETTE & GRUYèRE

Steps:

• First, make the polenta crust. Bring the vegetable stock to a simmer in a medium saucepan and, working quickly, pour the polenta into the pan. Keep your pan over a low heat and, using a wooden spoon, stir constantly, beating any lumps that form. Continue stirring for 5-6 mins until the polenta is very thick.
• Remove the pan from the heat, add the Gruyère and stir until the cheese has melted. Finally, stir through the beaten egg, season generously, and allow to cool slightly.
• Lightly brush a baking sheet with oil. Tip the polenta into the centre and, using a spatula or oiled fingers, gently spread the polenta into a rectangle shape roughly the size of an A4 sheet of paper.
• Heat oven to 200C/180C fan/gas 6. Smother a thin layer of pesto over the polenta, leaving a 1-1.5cm border around the edge of the tart. Top the pesto with slices of courgette, intermittently adding the sliced garlic and most of the basil. Season with ground black pepper and a good sprinkling of gruyère.
• Cook on the middle shelf of the oven for 45 mins. Reduce the temperature to 180C/160C fan/gas 4 for a further 15 mins. Remove and allow to cool for 5-10 mins, scatter over the remaining basil and serve.

ZUCCHINI TART WITH GRUYERE CHEESE AND HERBS

Steps:

• Preheat oven to 400F degrees.
• TO MAKE CRUST:.
• Unfold crescent dough from the tube and press dough evenly into the bottom and up the sides of tart pan to form a crust, pressing gently to seal any perforations; spread crust with pesto. (NOTE: If you will be using a shortcrust pastry recipe instead of the crescent roll dough, you will need to blind-bake it before adding the filling).
• TO MAKE FILLING:.
• In a large skillet, saute the zucchini, onion, and garlic in the olive oil until softened, about 10 minutes. Stir in the parsley and the herbes de Provence, and season with salt and pepper to taste. Let cool slightly before stirring in the beaten eggs and cheese.
• With a slotted spoon, transfer the filling into the prepared tart shell and spread evenly; sprinkle the top with a little extra grated cheese. I transfer the tart to a baking sheet to catch any overflow. Bake at 400 F until set and crust is golden, about 16 to 19 minutes.
• Remove to a wire rack and let cool slightly, about 10 minutes, before removing sides of pan.
• TIP: For ease of removal, place the tart on a large can, then carefully pull the sides of the pan down around it (you may need to run a knife around sides of crust to loosen).
• Slide tart off the bottom portion of the pan onto a rimless serving dish or cutting board (or leave it on the base to serve). Let rest 10 minutes before slicing and serving.
• Good served warm, cold or at room temperature.

POLENTA AND CHICKEN TARTLETS

Steps:

• For the tartlets: Make the polenta according to package instructions. Just before the polenta is finished thickening, add the cream, salt, and pepper. Pour the polenta onto a greased, rimmed baking sheet. Set aside to cool and firm up, about 30 minutes.
• For the topping: In a medium bowl, combine the chicken, pesto, salt, and pepper. Stir to combine.
• To assemble: Using a 2-inch diameter scalloped cookie cutter, cut the polenta into tartlet shapes, about 24, and place them on a serving platter. Top each polenta tartlet with a spoonful of chicken. Top the chicken with a few dried cranberries. Serve.

POLENTA TORTA

Steps:

• Butter a 9-inch springform pan. Line the bottom and sides with parchment paper. For the tomato layer: In a 12-inch nonstick skillet, heat the olive oil over medium heat. Add the shallots and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove the pan from the heat and cool slightly. Stir in the tomatoes. Return the pan to the heat and add the red pepper flakes. Bring the mixture to a simmer and cook until most of the liquid has evaporated and the mixture has formed a chunky sauce, 15 to 20 minutes. Season with salt and pepper.
• For the bechamel sauce: In a 1-quart saucepan, melt the butter over medium-low heat. Add the flour and whisk until smooth, 1 to 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Stir in the nutmeg and 1/4 teaspoon salt. Simmer over medium-low heat, whisking constantly, until the sauce is thick and smooth, about 8 minutes. Remove the pan from the heat.
• For the pesto: In a food processor, combine the basil, Parmesan, pine nuts, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse until finely chopped. With the machine running, gradually add the olive oil until the mixture forms a smooth paste. Stir the pesto into the bechamel sauce until smooth. Season with salt and pepper. Set aside to cool for 15 minutes.
• For the polenta: In a large, heavy saucepan, bring 6 cups water and 1 tablespoon salt to a boil over medium-low heat. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring constantly, until thickened and the cornmeal is tender, 10 to 15 minutes. Remove the pan from the heat and stir in the butter. To assemble the torta: Working quickly, spread half of the warm polenta in an even layer on the bottom of the prepared pan. Add the pesto mixture and spread on top of the polenta. Spoon the remaining polenta on top and smooth with a spatula. Spread the tomato mixture on top. Cool the torta at room temperature for 30 minutes. Cover with plastic wrap and refrigerate until the layers have set, about 4 hours. Remove the outer ring from the pan, then remove the parchment paper. Place the torta on a platter and cut into thin wedges. Serve with grilled bread. Cook's Note: To toast the pine nuts, arrange them in a single layer on a baking sheet. Bake in a 350 degrees F oven until lightly toasted, 6 to 8 minutes. Cool completely before using.

CRUNCHY POLENTA ROASTIES

Steps:

• Heat oven to 200C/180C fan/gas 6. Pour a good glug of oil in a large roasting tin and put in the oven. Put the potatoes in a saucepan and cover with boiling water from the kettle. Bring to the boil and cook for 7-8 mins.
• Drain the potatoes, then toss them in the polenta to help them dry out and get a fluffy coating. Carefully tip the potatoes into the hot roasting tin, drizzle over a little more oil and toss to coat.
• Roast for 30 mins, then turn them over and roast for 30 mins. Turn once more and cook for a further 10 mins. These can go on the lower shelf while you make an accompanying dish (such as our veggie toad-in-the-hole), and can cook for a further 15-20 mins if required.