This delicious tart is made with polenta, a corn product similar to grits, and eliminates the need for a pie crust! It has a hearty texture and flavor and is very filling. The savory ingredients give it a delightful flavor; this dish is one you’re sure to enjoy.
- 1/4 Cup Pine Nuts
- 2 Cups Vegetable Broth
- 4 oz Polenta
- 2 Tablespoons Olive Oil
- 2 Large Sweet Onions
- 1/4 Teaspoon Salt
- 4 oz Goat Cheese, crumbled
- 2 oz Feta Cheese, crumbled
- 3 Plum Tomatoes
- 1/4 Cup Basil Pesto
- Begin by peeling the onions and slicing them in half to create half moons. Thinly slice the onions into half-rings and set aside. Slice the tomatoes about 1/4 inch thick.
- In a small skillet toast the pine-nuts over medium-high heat until lightly browned all over. Remove from heat immediately to avoid burning.
- Bring the broth to a boil in a medium saucepan. Reduce heat to medium and stir in polenta. Cook for 5-6 minutes, stirring constantly. Remove from heat and let cool.
- Once the polenta is cool enough to handle, press it into an 11 inch tart pan evenly; the crust should be about 1/4 inch thick.
- In a large skillet over medium-high heat, heat the oil until hot but not smoking. Add the onions and cook for 25-30 minutes, stirring often. Salt after 10 minutes; onions should be browned but not burned.
- Allow the onions to cool slightly, then stir in the cheeses. Place in prepared polenta crust and smooth them out into an even layer. Top with tomato slices in whatever pattern you prefer.
- Spread the basil pesto over the top of the tomatoes.
- Place tart on a baking sheet and bake for 5-8 minutes, until the crust is browned and tart is heated through.
- Remove from oven and top with pine nuts. Serve warm and enjoy!