{Dining in: Asparagus Potato Mushroom Tart in a Polenta Crust}

Was it just me or did this weekend just fly by!

We spent Friday date night at the newly opened Wurst, a Bavarian inspired restaurant and beer hall in Mission (review to come) and on Saturday we celebrated a wedding up in Edmonton (which included a build your own sundae bar and candy bar). The wedding favours were these little glass jars of BBQ rub…a very cute idea 🙂

Last night after my hot yoga class, I whipped up a summery tart for dinner inspired by Sprouted Kitchen (one of my daily blog reads). A simple recipe that looks and tastes like you put in a lot of effort in the kitchen (when you didn’t) and could be served for brunch or dinner.

I started by grating 1/2 cup of grana padano (you could use parmesan cheese)..

In a medium sized pot, I brought 2 cups of water and 1/2 tbsp of vegetable broth concentrate (or bouillon cube/homemade broth) to a boil. Turn the heat to low and add the cornmeal and stir constantly for 10 minutes till its cooked. Turn off the heat and stir in the grated cheese, egg and a couple pinches of pepper. Pour the mixture in a greased 9″ tart pan and pop it into a 375F oven for 20 minutes.

Meanwhile you can slice up your veggies…a small bundle of asparagus into spears, dice a large potato, chopped sundried tomatoes and a couple handfuls of button mushrooms.

Saute a sliced shallot and a couple cloves of garlic in a bit of olive oil in a large wok, then add the rest of the vegetables and continue to cook on med high heat till the potatoes are cooked through.

In a bowl, crack in 5 eggs and add milk (I used half unsweeteened almond milk and half heavy cream) a couple generous pinches of pepper, salt and herbs de provence. Pour your vegetables into the bowl and pour this entire mixture in your pre baked polenta crust. 

Note: I had about a cup of leftover egg vegetable mixture which I poured into a few mini ramekins to make breakfast omelette bakes.

Pop it back in the 375F oven and bake for another 20 minutes. Finish it off by sprinkling globs of creamy and tangy goat cheese across the tart and broil it on high for a couple minutes (make sure to watch it) till the cheese gets melty and the top is nice and golden.

Sprinkle the top with a fresh sprigs of aromatic dill.

A symphony of beautiful flavours and textures and jam packed with loads of veggies.

Slice it in wedges and serve with a lightly dressed side salad for a nice light brunch or dinner.

The creamy and rich polenta crust is a delicious alternative to a traditional pastry crust. Feel free to come up with your own variation like I did with your favourite seasonal vegetables. You can find the original recipe here

Comments
4 Responses to “{Dining in: Asparagus Potato Mushroom Tart in a Polenta Crust}”
  1. Amanda says:

    What kind of cornmeal did you use for the crust? The Sprouted kitchen recipe used polenta/corn grits, but all I have is the Bob’s Red Mill Corn meal stuff (usually used for Corn Bread). Could I use my corn meal or do I need grits?

    • Hey mandy, I used a coarse ground cornmeal from the bulk section at community foods, but i would imagine regular cornmeal would work just fine. It probably wouldn’t have to cook as long on the stove since its a finer grind. hope this helps 🙂

  2. Tatiana says:

    Holy moley that looks awesome! Bookmarked for dinner ideas. I love any pizza or tart that includes potatoes, and the goat cheese is just gilding the lily. 🙂

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