Artichoke Rosemary Tart with Polenta Crust

April 14, 2016

Artichoke Rosemary Tart with Polenta Crust - A gluten-free, vegetarian tart with a polenta crust and a filling made with Greek yogurt infused with fresh herbs. The best part about this tart - no rolling pin needed!

Polenta Crust
1 ½ cups low-sodium vegetable broth
1 cup water
1/2 teaspoon fine sea salt
1 ¼ cups/7 ½ ounces stone ground cornmeal, medium ground
1/2 cup shredded Parmesan cheese, about 2 ½ ounces
1 large egg, at room temperature
1/4 teaspoon freshly ground black pepper

Artichoke Cheese Filling
1 cup plain whole-milk Greek yogurt
2 large eggs
1/2 cup finely chopped green onions
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon minced fresh rosemary
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1 (9-ounce) package frozen quartered artichoke hearts, thawed and drained
2 ounces crumbled goat cheese (about 1/2 cup)
1/2 cup shredded Parmesan cheese

To make the polenta crust, bring the broth and the water to a boil in a large heavy-bottomed saucepan over medium-high heat. Add the salt. Using a large whisk, slowly add the polenta in a thin stream, and...
See the full directions on my site

Nutritions

Calories
3496

Sodium
6186mg
257% DV

Fat
204g
314% DV

Protein
224g
448% DV

Carbs
197g
67% DV

Fiber
37g
149% DV