Polenta Crust Tomato Tart
Serves 4·Added 5 May 2026 by Tom Melhuish
MainVegetarian
Ingredients
| 4 | Roma tomatoes, halved | |
| 8 | sprigs | thyme |
| cracked black pepper | ||
| 1/2 | cup | plain (all-purpose) flour (75g) |
| 1 | cup | instant polenta or cornmeal (170g) |
| 120 | g | unsalted butter |
| 1/3 | cup | water (75g) |
| sea salt | ||
| 300 | g | reduced-fat cream cheese |
| 3 | eggs | |
| 1/2 | cup | chopped basil leaves |
| 1/3 | cup | finely grated parmesan |
Method
1.Preheat oven to 200°C (400°F). Place the tomato, cut-side up, on a baking tray lined with non-stick baking paper. Top with a sprig of thyme and sprinkle with pepper. Roast for 30 minutes or until soft. Remove from the oven and set aside.
2.Reduce heat to 180°C (350°F). To make the polenta crust, place the flour, polenta, butter, water and salt in a food processor and process until a dough forms. Press the dough into a 24cm loose-bottomed tart tin. Top the dough with non-stick baking paper and fill with baking weights or dried beans. Bake for 15 minutes, remove the paper and weights or beans and bake for a further 10 minutes or until crisp.
3.To make the filling, place the cream cheese and egg in a food processor and process until smooth. Stir through the basil and parmesan. Pour into the pastry shell and top with the roasted tomato. Bake for 25 minutes or until the filling has set. Serve warm with salad greens, if desired.
Recipe Notes
AI · may be inaccurate
Origin
This dish is a modern Mediterranean-inspired savory tart, utilizing the texture of polenta as a rustic alternative to traditional flour-based shortcrust pastry.
Wine pairings
Pinot GrigioDry RoséVermentino
Substitutions
- unsalted butter → vegan butter or coconut oil (dairy-free crust option)
- cream cheese → ricotta or goat cheese (for a lighter texture or more tangy flavor profile)
Serving suggestions
- Caramelized onions added to the base of the tart before the filling
- A drizzle of balsamic glaze over the top after baking
- Pine nuts scattered on top for added crunch
Tips
For an extra-crisp crust, ensure you chill the polenta dough for 20 minutes before rolling it into the tin. When roasting tomatoes, sprinkle them with a pinch of sugar to help intensify their natural sweetness.
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