Zuc­chini and po­lenta tart

Malta Independent - - CROSSWORD & FUN -


625ml vegetable stock 170g po­lenta 120g shred­ded parme­san 2 eggs 3 zuc­chini, trimmed 300g fresh ri­cotta 150g goat's cheese 6 baby boc­concini 240g cherry truss toma­toes Baby pars­ley leaves, to servee


1. Pre­heat the oven to 180°C/160°C fan forced. Grease a 3cm-deep, 24cm fluted tart tin with re­mov­able base with but­ter. 2. Bring the stock just to a sim­mer in a saucepan over medium heat. Grad­u­ally add the po­lenta in a thin, steady stream, stir­ring con­stantly un­til com­bined. Re­duce heat to medium-low and cook, stir­ring, for 10-15 min­utes or un­til thick­ened. Re­move from heat. Stir in 3⁄4 cup of the parme­san and 1 of the eggs un­til well com­bined. Sea­son. Press into the pre­pared tart tin to line the base and side. Bake for 20 min­utes or un­til light golden and set. 3. Mean­while, cut each zuc­chini in half cross­ways. Work­ing with 1 piece at a time, use a spi­raliser to cut the zuc­chini into noo­dles. (Al­ter­na­tively, peel into rib­bons, then use a knife to cut into strips). Twirl 1 por­tion around your fin­gers to make an 8cm nest. Place on a chop­ping board. Re­peat with re­main­ing zuc­chini to make 6 nests. 4. Com­bine the ri­cotta, goat's cheese, 3/4 cup of the re­main­ing parme­san and the re­main­ing egg in a bowl. Sea­son well. Spread into case. Top with zuc­chini nests. Place a boc­concini in cen­tre of each nest. Sprin­kle with the re­main­ing parme­san. 5. Place the tart on a bak­ing tray. Ar­range toma­toes on the tray around the tart. Bake for 20-25 min­utes or un­til cheese melts and toma­toes are just start­ing to col­lapse. Top tart with toma­toes. Sprin­kle with pars­ley.

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