Polenta tart with beetroot, feta cream and hazelnuts

6
Total Time
1 hr 35 min
Prep
25 min
Cook
1 hr 10 min
Serves
8
Difficulty
Moderate
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, raw

750 g

salt reduced chicken stock

2¾ cup(s), (685ml)

Polenta, dry

1 cup(s), (170g)

grated parmesan cheese

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.

Notes

TIP: Beetroot can be roasted up to 2 days in advance. Store in fridge, in an airtight container, unpeeled (to prevent from drying out). Peel and cut into wedges before using.

Start eating better than ever!