Artichoke Tart with Polenta Crust and Fresh Rosemary

This tangy and zest artichoke tart was inspired by Maria Speck's wonderful book, Ancient Grains for Modern Meals. It is important to incorporate grains into your diet, especially if you are a vegetarian or vegan, and if you want to add some flare to your grains, this is surely a book you will want to consult. Gorgeous photos and so many helpful hints with a variety of recipes that will keep your tummy rolling in culinary ecstasy, this is one treasure that I quite happily happened upon. I highly recommend this book to my readers who appreciate grains as much as I do. Such a creative approach to grains, and you will learn that simple grains can be dressed up for a delightful addition to any meal. Many of her ideas I have bookmarked for sure.

The filling is simply divine, loaded with fresh herbs and other Mediterranean flavors. The addition of sun-dried tomatoes really adds an extra kick along with some hot chilies. Once again, I managed to impress my dinner guests. A bonus is that it really doesn't take long to prepare.

Artichoke Tart with Polenta Crust and Fresh Rosemary

Recipe by Lisa Turner Adapted from Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More Published on June 10, 2012 A tangy, zesty and flavorful artichoke, cheese and egg tart loaded with fresh herbs and baked in a Parmesan polenta crust Preparation: 30 minutes Cooking time: 1 hour Print this recipe Polenta crust: 1 1/2 cups vegetable stock 1 cup water 1 teaspoon sea salt 1 1/4 cup yellow cornmeal 1/2 cup fresh grated Parmesan cheese 1 large egg, beaten fresh cracked black pepper to taste Tart: 1 cup Greek yogurt 2 large eggs, lightly beaten 3 fresh green chilies, seeded and minced 6 sun-dried tomatoes, soaked in hot water for 20 minutes, drained and chopped bunch of green onions, finely chopped 1/4 cup fresh parsley, finely chopped 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried) 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried) 1/2 teaspoon sea salt fresh cracked black pepper to taste 2 cans or jars of artichoke hearts (12 - 14 oz), drained and chopped 1/2 to 2/3 cup soft unripened goat cheese, crumbled 2/3 cup fresh grated Parmesan cheese Instructions: Grease a 10-inch glass pie plate with butter or oil. Begin by making the polenta crust. Combine the stock and water in a heavy bottomed medium saucepan and heat over medium heat. Add the salt and whisk in the cornmeal, slowly, and continue to whisk for another minute or so. Reduce the heat slightly, cover and simmer for 15 minutes, stirring often. Remove from heat and let stand, covered, for 10 minutes. Stir in the cheese, the beaten egg and black pepper. Have some water on hand and sprinkle as needed as you spread the polenta into the pie plate, using a rubber spatula to spread the crust evenly and up the sides of the pie plate. Meanwhile, prepare the filling. In a medium bowl, combine the yogurt, eggs, green chilies, sun-dried tomatoes, parsley, rosemary, dill, salt and pepper. Spread the mixture over the crust. Distribute the artichoke hearts evenly throughout the filling. Sprinkle with the goat cheese and Parmesan cheese. Bake in a 375°F oven for 45 to 50 minutes or until the polenta has browned and the filling has set. Transfer to a wire rack and let stand at room temperature for 30 to 40 minutes. Cut into wedges and serve warm. Makes 6 to 8 servings

More dishes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Skillet Corn Bread
My Mom's Classic Butter Tarts
Caramelized Corsican Apple Tart