A special vegan tart everyone will love – just don’t expect leftovers!
Suitable for Vegans
Prep time 20 minutes
Cook time 2 hours
Nutrients per serving 4/6:
- 250g baby plum tomatoes, halved lengthways
- 3 garlic bulbs, skin on
- 2 tsp salt *
- 15g rosemary, finely chopped
- 125g polenta *
- 150g spinach
- 2 x 400g tinned white beans
* Available at Holland & Barrett
Preheat the oven to 140ºC/120ºC fan/gas mark 1 and lay the halved plum tomatoes on a tray. Place low in the oven and cook for 1 to 1.5 hours (until the tomatoes are reduced in size and wrinkled). Remove and allow to cool.
Turn the oven up to 200ºC/180ºC fan/gas mark 6. Wrap the garlic bulbs tightly in foil and place in the oven. Allow to cook for 45 minutes, or until completely soft.
In a large saucepan, heat 500ml of water with the salt. Bring to the boil and then add in the chopped rosemary. Turn the heat down to medium, whisk in the polenta gradually and continue to whisk as the polenta thickens.
Once the polenta begins to hold its shape, spoon it into a 30cm rectangular, fluted tart tin and smooth to the sides. Using the spoon, create sides to the tart and smooth the base. Allow to cool for 5-10 minutes and then transfer to the oven and bake for 30 minutes, until golden and slightly crisp.
Meanwhile, wilt the spinach in a large frying pan with a little water in it and then remove and chop finely. Use kitchen paper to press the spinach to extract as much water as possible and then allow to cool completely.
Remove the garlic from the oven and blitz in a food processor with the drained white beans and plenty of seasoning. Combine with the chopped spinach.
Once the polenta is baked, remove from the oven and allow to cool. Fill with the white bean mixture and then top with the dried tomatoes. Remove from the tart tin and serve in slices.
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