120g quick cook polenta
400ml vegetable stock
1 medium egg
1 tablespoon olive oil
100g light cream cheese
75g feta cheese
100g fine asparagus
30g petit pois or peas
1/2 courgette finely slice
3 spring onions
Polenta makes a lovely alternative to a pastry base in this tart recipe. There is no difficult rolling or blind-baking required and using polenta also makes the tart a lot lower in calories and fat than a standard pastry base.
I like to vary the topping depending on what is in season and how much chopping my arthritis feels like doing! Mushroom, thyme and mozzarella are nice in the autumn or you could try pesto, halved cherry tomatoes, peppers and goat cheese in the summer.
Put the vegetable stock in a saucepan and bring up to a low simmer. Pour in the rapid cook polenta, stirring continuously. Keep stirring the polenta until it has become very thick (about 3-5 minutes). Take the pan off the heat and allow to cool for 5 minutes before stirring in the egg and olive oil.
Spoon the polenta mixture into a greased tart or flan dish and spread out evenly using a spatula.
Set the polenta base to one side to cool for at least 10-15 minutes. This will make it easier to top.
Dollop the cream cheese on top of the base and spread out roughly. Arrange the courgette, asparagus, spring onions and peas on top; then crumble the feta over the whole tart. Spritz the finished tart with a little spray oil and then bake for 20 minutes at 180C/375F.
Allow the tart to cool to room temperature before serving.
|Nutritional values (per 1/4 of tart)|