Gluten free tart with corn crust & Italian roast veggies
This gluten free tart is a beautiful addition to any table – whether it be brunch, lunch, dinner or tapas! The corn crust adds a beautiful, subtle sweetness while being both dairy-free & egg-free! The addition of polenta helps to keep it moist, so it’s not dry like many other gluten free crusts.
In true Italian fashion, the beauty of the dish is the simplicity of it, allowing you to savour the dazzling flavour of a few whole food ingredients rather than distracting your tastebuds with a confusing myriad of flavours, creams, butters, sodium and other nasty additives.
If you like this recipe, make sure to check out my roasted sweet potato vegan quiche recipe (“viche”), which has an oat crust.
This dish can easily be adapted to fit a high carb low fat lifestyle – simply omit the oils and use non-stick where possible. When cooking for myself, I will always omit oils, but when cooking for others, I focus on creating the delectable vegan dishes that are rich in flavor and light in feel.
This dish is a beautiful addition to any table - whether it be brunch, lunch, dinner or tapas! It is naturally gluten-free, as well as being vegan/dairy & egg-free! Succulent roasted cherry tomatoes marry with sweet caramelized onions and a hearty polenta base.
- 3 large tomatoes I used one yellow tomato, one red tomato and one orange tomato
- 2 large white onions halved
- olive oil
- white beans - optional
- fresh Basil
- dried oregano
- 1 cup of vegetable stock
- 1 cup water
- 1/2 cup polenta
- 1.5 T olive oil
- 1 bunch basil chopped
- 375 g cherry tomatoes I used yellow and red
- 3 cloves garlic crushed
Heat the oven to 180C
Bring the water and stock to boil in a saucepan
Pour in the polenta and stir constantly over medium-high. The mixture will begin to thicken. When it starts to become more substantial, lower the temperature and continue stirring
When the mixture becomes thick and dense, turn off the heat and add basil and olive oil. Pour into a greased tart/pie dish and press down with a spoon until the top is even. For a non-fat option, use a nonstick dish instead. Allow the mixture to set while you prepare the rest of the ingredients.
Arrange onion halves and whole cherry tomatoes on a non-stick (or lined) baking tray. If desired, drizzle with olive oil. Place both the polenta pie dish and the tray of tomatoes in the oven and roast until the juices are almost spilling out of the tomatoes - about 12-15 minutes.
Remove the dishes. Slice the large tomatoes thickly and arrange the slices over the polenta. Then, place the roasted cherry tomatoes on the polenta, drizzling the leftover roasting juices over the top
Chop the roasted onions into smaller pieces and add them. Sprinkle dried oregano and white beans (if using). Add pieces of fresh basil to flavour
Bake for 20 minutes, watching to make sure that the edges do not burn. You want the crust to be as crispy as possible
Garnish with more fresh basil
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