Polenta and vegetable tart

This creative take on a vegetable tart has a creamy polenta base, topped with roast vegetables, goat’s cheese, semi sun-dried tomatoes and basil leaves

By Jennene Plummer
  • 15 mins preparation
  • 30 mins cooking
  • Serves 8
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Polenta and vegetable tart
  • 400 gram butternut pumpkin, peeled, seeded, cut into 1.5cm pieces
  • 2 zucchini, trimmed, cut into 2cm pieces
  • 2 red onions, quartered
  • 1/4 cup olive oil
  • 4 cup vegetable stock
  • 2 cup thickened cream
  • 1 cup instant polenta
  • 1/2 cup finely grated parmesan, plus extra to serve
  • 100 gram soft goat’s cheese, crumbled
  • 1/2 cup semi sun-dried tomatoes, drained
  • 1 cup fresh basil leaves, extra virgin olive oil to serve


Polenta and vegetable tart
  • 1
    Preheat oven to hot, 200°C. Line an oven tray and a 24cm x 36cm baking dish with baking paper.
  • 2
    Toss all vegetables in a bowl with olive oil. Season. Arrange vegetables in a single layer on tray. Roast for 20-25 minutes until golden and tender. Set aside to cool slightly.
  • 3
    In a medium saucepan, bring combined stock and cream to the boil on medium. Add polenta in a steady stream, stirring. Cook, stirring, for 4-5 minutes until soft and creamy. Mix in parmesan and season to taste.
  • 4
    Pour polenta into baking dish, spreading mixture evenly. Arrange roasted vegetables over polenta. Set aside for 30 minutes until base sets.
  • 5
    Scatter tart with goat’s cheese, semi sun-dried tomatoes and basil leaves, then drizzle with extra virgin olive oil and sprinkle with extra parmesan. Cut tart into large squares to serve.


If desired, add some mushrooms to the vegetable mixture and top with thin slices of prosciutto.