Polenta tart with beetroot, feta cream and hazelnuts
6
Points®
Total time: 1 hr 35 min • Prep: 25 min • Cook: 1 hr 10 min • Serves: 8 • Difficulty: Easy
Looking for a meat free meal? Our polenta and parmesan golden based tart topped with creamy ricotta and feta, herbs and fresh roasted beets is a winner!
Ingredients
Beetroot
750 g
Salt reduced chicken stock
2¾ cup(s), (685ml)
Polenta
1 cup(s), (170g)
Grated parmesan cheese
⅓ cup(s), (25g)
Egg(s)
1 medium, lightly beaten
Reduced-fat ricotta cheese
2 cup(s), (400g)
Marinated feta cheese
75 g, drained
Fresh chives
2 tbs, finely chopped
Fresh flat-leaf parsley
1 tbs, finely chopped
Kale
30 g, baby kale
Hazelnuts
2 tbs, lightly toasted, chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Wrap each beetroot in foil. Place on a baking tray and bake for 1 hour or until tender. Set aside to cool. Wearing rubber gloves to avoid staining your hands, peel the beetroot. Cut into wedges.
2
Meanwhile, lightly spray a 28cm fluted tart tin with removable base with oil. Bring stock to the boil in a medium saucepan over medium heat. Gradually add polenta in a steady stream and cook, stirring, for 5 minutes or until soft and creamy. Stir in parmesan and egg until well combined. Spread polenta evenly over base and side of prepared tin to form a shell. Bake for 15-20 minutes or until golden.
3
Using electric beaters, beat ricotta and feta in a large bowl until smooth. Stir through chives and parsley. Spread cheese mixture over tart base. Arrange beetroot on top. Return to oven for 5-10 minutes or until heated through.
4
Top tart with kale leaves and sprinkle with hazelnut.
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