I used to be addicted to soap, but I’m clean now.

Punny.

Looking for some light spring fare? This Creamy Zucchini And Polenta Tart is a simple and lovely supper that is packed with flavor. The polenta crust (gluten-free, by the way) is a great alternative to pastry and adds terrific texture to the dish.

Creamy Zucchini And Polenta Tart

Ingredients:

800ml vegetable stock
200g (1 1/4 cups) instant polenta
3-4 sliced zucchini (courgettes)
Olive oil
2 cloves garlic, thinly sliced
100g mascarpone
2 Tbs Parmesan cheese
A large handful arugula (rocket)

Directions:

1. Preheat oven to 200℃/400℉.

2. In a saucepan, bring the vegetable stock to a boil. Pour in the polenta, stirring constantly, until the mixture thickens. Season with salt and pepper then set aside to cool slightly.

3. Press the polenta into a pan approximately 25cm x 30cm (10 x 12 inches). Bake for 10 minutes.

4. Meanwhile, fry the zucchini in a little olive oil until golden and softened. Add garlic and cook for 1 minute. Stir in the mascarpone.

5. Remove tart base from the oven. Top with the zucchini mixture then sprinkle with the Parmesan.

6. Bake for 15-20 minutes until tart is golden. Sprinkle with arugula to serve.

Serves 4

Recipe from Olive Magazine

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Cheers!