This is just like a quiche but with no pastry.
I saw a recipe in the December 2015 issue of Taste.com.au magazine and it gave me the idea for this tart. My recipe is a significantly simplified version of the magazine’s but it is still very tasty.
This is perfect if you need a gluten free alternative to a traditional quiche as it has the polenta (cornmeal) crust instead of pastry. There is also no flour in the egg mixture. I think it is much lighter too – which is ideal at this time of year with the indulgence of the holidays not far away.
I used zucchini (courgette) ribbons and small cherry tomatoes in my tart. You can substitute quite a lot of things for these if it suits you better. Include some cooked bacon or ham if you want to add protein.
Ingredients – serves 4-6:
- 2 and 1/2 cups water
- 1 cup polenta (cornmeal)
- 3/4 cup finely grated parmesan
- 3 eggs
- freshly ground black pepper, to season
- 1 medium zucchini, cut into very thin ribbons
- approx 15 small cherry tomatoes
- 3/4 cup milk
- 1/4 cup grated cheddar cheese
- Heat your oven to 180C/160C fan forced/350F and spray a 23cm/9 inch loose-bottomed fluted tart pan with a little cooking spray.
- Put the water into a medium saucepan and place over a medium-low heat on the stovetop. Once the water is simmering, gradually add the polenta (cornmeal) to the pan whilst stirring.
- Keep stirring until the polenta thickens to the consistency of mashed potato. The time taken for this will depend on your polenta.
- Remove from the heat and stir in about two-thirds of the parmesan, one of the eggs and a good seasoning of black pepper.
- Tip the polenta mixture into the prepared tart pan and use the back of a spoon to form an even layer on the base of the pan and also part way up the sides of the pan. This will form the crust of the tart, so make sure there are no holes.
- Bake the crust for 25 minutes or until lightly golden.
- Once the crust has baked, remove it from the oven and place the zucchini (courgette) ribbons and tomatoes into the crust in an even layer.
- Put the milk, remaining 2 eggs and parmesan into a jug and whisk until combined. Pour the mixture over the zucchini and tomatoes.
- Bake for 10 minutes, then remove from the oven and scatter over the grated cheese.
- Bake for a further 15 minutes or until the cheese is golden.
- Remove from the oven and leave to cool in the pan for 10 minutes before serving.