Ricotta, tomato and rocket tart

Over the years I’ve learned just how versatile polenta can be. Here, I’ve used it as an alternative to pastry for the base of a tart. Bake it blind until set, then top with your favourite fillings. For me, blue cheese is a must, along with ricotta, tomatoes and rocket. Another tasty combination is smoked salmon with dill, courgettes and herbs. The options are endless, and this tart is perfect to whip up as a quick lunch dish.

Ingredients

2 cups	Stock, chicken or vegetable
1 Tbsp	Butter
½ tsp	Salt
1 cup	Polenta (Main)
½ cup	Grated parmesan cheese

Filling

2	Eggs
100 g	Ricotta cheese (Main)
100 g	Blue cheese
½ cup	Grated parmesan cheese
4	Tomatoes (Main)
1 handful	Rocket

Directions

1. Preheat oven to 180C.
2. Place the stock, butter and salt in a large pot. Bring to a simmer then, whisking to prevent lumps, pour in polenta in a steady stream. When the mixture is thick, remove from heat and add parmesan.
3. Spoon polenta into a lined 23cm tart tin. Bake for 20 minutes until set.
4. For the filling, whisk eggs with ricotta, half the blue cheese, parmesan, salt and pepper in a small bowl. Pour into the polenta base.
5. Cut tomatoes into slices and chunks and place on top of filling. Bake for 35 minutes or until filling is just set. Remove and cool slightly before removing from tin.
6. Sprinkle over remaining blue cheese and rocket. Serve warm or cold.

See more of Angela's polenta recipes

• Creamy polenta with mushrooms and thyme
• Polenta chips with aioli