Recipe: Tomato, Mozzarella and Polenta Tart

Tomato Mozzarella And Polenta Tart NEW LARGE 
45 minutes - Serves 6 - Easy


  • 800ml vegetable stock
  • 200g instant polenta
  • 3 tbsp sundried tomato paste
  • 6 large vine tomatoes
  • 250g sliced mozzarella
  • Large handful of rocket
  • Olive oil
  • 1 tbsp Balsamic vinegar¬†

How to make:

  • Heat the oven to 200C/fan180C/gas6. Heat the stock in a pan until boiling, pour in the polenta in a stream, stirring continuously until very thick.
  • Leave to cool slightly then press into the base and sides of an oiled tin, approx. 25cm x 30cm. Bake for 20 minutes until firm.
  • Spread the tomato paste over the base then arrange the tomato slices and mozzarella around the edge of the tart, fill in the centre with more tomatoes and season well.
  • Put the tart under a hot grill for 3-4 minutes to brown then remove and allow to cool in the tin.
  • Top the tart with a handful of rocket and a drizzle of balsamic vinegar.

PER SERVING: 234 kcals, protein 11.8g, carbs 32.2g, fat 6.5g, sat fat 3.3g, fibre 2.5g, salt 0.7g

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