CRUST­LESS TART

Friday - - Recipe Cards -

2 pinches nut­meg 2 tbsp po­lenta 30g pine nuts 1 In a pan of boil­ing salted wa­ter, blanch the leaves for 2 min­utes, then care­fully squeeze out any liq­uid and chop roughly. 2 Pre­heat the oven to 180°C. Heat a lit­tle oil in a fry­ing pan and gen­tly sauté the gar­lic for 1 minute, then add the chopped greens and cook for about 3-4 min­utes. Re­move and cool. 3 Toss the greens into a mix­ing bowl and add the cheeses and all re­main­ing in­gre­di­ents, ex­cept po­lenta and pine nuts. Mix well. 4 But­ter a 20cm oven­proof dish and sprin­kle the po­lenta evenly to coat the bot­tom of the dish. Spoon in the mix­ture, spread so it’s even and sprin­kle pine nuts on top. Bake the tart for 40 min­utes. Re­move and cool slightly be­fore slic­ing it into wedges.

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