Nutrition Facts
4 servings
4
Tomato Tarts Recipe
Originating from Italy, polenta is a staple of Southern cuisine. Easy to cook as fries or slices, this specialty made from cornmeal will brighten up all your savory or sweet recipes.
Ingredients
400 Polenta
3 Cornstarch
2 Maple syrup
2 Olive oil
1 Balsamic vinegar
20 Cherry tomatoes
2 cloves Garlic
Basil
Directions
1
Blend the polenta until smooth. Add the starch and mix. Cut the tomatoes in half.
2
In a pan, heat the olive oil, maple syrup, and balsamic vinegar. Add the tomatoes, minced garlic cloves, finely chopped basil, and let caramelize for 5 minutes.
3
Place the tomatoes in mini tart molds and pour the caramel over them. Roll out the polenta dough on a work surface and cut out circles the size of your molds.
4
To finish, cover the tomatoes with the rounds of polenta, folding the edges inward towards the molds. Bake for 15 minutes in a preheated oven at 180°C until the crust is golden brown. Let cool slightly before gently unmolding, then serve.
Ingredients
Ingredients
400 Polenta
3 Cornstarch
2 Maple syrup
2 Olive oil
1 Balsamic vinegar
20 Cherry tomatoes
2 cloves Garlic
Basil
Directions
Directions
1
Blend the polenta until smooth. Add the starch and mix. Cut the tomatoes in half.
2
In a pan, heat the olive oil, maple syrup, and balsamic vinegar. Add the tomatoes, minced garlic cloves, finely chopped basil, and let caramelize for 5 minutes.
3
Place the tomatoes in mini tart molds and pour the caramel over them. Roll out the polenta dough on a work surface and cut out circles the size of your molds.
4
To finish, cover the tomatoes with the rounds of polenta, folding the edges inward towards the molds. Bake for 15 minutes in a preheated oven at 180°C until the crust is golden brown. Let cool slightly before gently unmolding, then serve.
Notes
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