To be honest, I am slightly obsessed with anything that has to do with a quiche or a tart. I'm not entirely sure where this obsession came from. Maybe something that has to do with afternoon tea, or easy breakfasts or that they are just delicious if done right! Not to mention, these bad boys done without all the white flour makes for a guilt free meal.  

Take it to friends or keep for yourself, you'll love this one! 

The Goods:

POLENTA CRUST

    ◦    1½ cups veggie stock

    ◦    1 cup water

    ◦    ½ tsp sea salt

    ◦    1¼ cups ounces stone ground cornmeal

    ◦    ½ cup shredded Gruyere cheese

    ◦    1 egg

    ◦    ¼ tsp black pepper

 

    ARTICHOKE CHEESE FILLING

    ◦    1 cup plain whole-milk Greek yogurt

    ◦    2 eggs

    ◦    ½ cup finely chopped green onion

    ◦    2 Tbl chopped fresh parsley

    ◦    1 tablespoon minced fresh rosemary

    ◦    ¼ teaspoon fine sea salt

    ◦    ¼ teaspoon freshly ground black pepper

    ◦    10 artichoke hearts marinated in oil

    ◦    1/2 cup crumbled goat cheese

    ◦    ½ cup shredded Gruyere cheese

 

The Method:

Preheat your oven to 375. 

To make the polenta crust, bring the broth, the water and salt to a boil in a medium heavy-bottomed saucepan over medium-high heat. Using a sturdy whisk, slowly add the in cornmeal while whisking. Once evenly combined, decrease the heat to low and cover. Cook for 10 minutes, stirring with a wooden spoon a few times during he 10 minutes to keep it from sticking to the bottom of the pan. Remove the pan from the heat and let sit for 10 minutes while covered. Then stir in the cheese, cheese, egg, and pepper.

Grease a 10-inch ceramic tart pan with coconut oil or olive oil. Spread the polenta across the center of the pan and evenly put it up the sides. Set aside to firm up at room temp. 

In a medium mixing bowl, add the yogurt, eggs, green onions, parsley, rosemary, salt, and pepper.  Mix well.  Place the artichoke quarters evenly over the crust.  Sprinkle the goat cheese on top and gently pour the filling over the artichokes. Finish it off with the Gruyere, don't be shy!  

Bake the tart until the top turns golden brown and the filling is set, about 45 minutes. Transfer the pan to a wire rack and set aside at room temperature to firm up for at least 20 minutes, 40 if you can wait, I know its hard.

Using a sharp knife, cut into slices and try not to eat the whole thing at once! 

Comment