Polenta tartlets

Polenta tartlets

Tuesday May 26th, 2009 Off By Marion


The advantage of this recipe is that the dough, made of polenta, doesn’t need any fat, in opposition to classic tart dough (“pâte brisée”). In addition to that, adding some grated parmesan in the polenta gives a unique taste. So definitely try this healthy recipe!


Ingredients (serves 4)

For the dough:

  • 100 g polenta
  • 40cL water
  • 2 tablespoons grated parmesan

For the tomato and anchovies topping:

  • 1 tomato
  • 6 anchovies fillets
  • 2 teaspoons tapenade (Traditionnal french olive puree)
  • 60 g cheddar or any other cheese
  • Provencal herbs

For the onion and goat’s cheese topping:

  • 1 red onion
  • 60g goat’s cheese (“bûche”)
  • Honey
  • Provencal herbs

How to proceed

  • Preheat the oven (200°C).
  • Grease 4 little tartlet moulds with olive oil.

For the dough:

  • Bring 40 cL slightly salted water to the boil.
  • Add the polenta. Cook for about 10 minutes according to the instructions on the pack.
  • Ad the parmesan.
  • Spread this thick mixture in the tartlet moulds. Be careful to spread it properly on the sides to make a sort of hole in the middle where you will put the topping.
  • Bake in the oven for about 5 minutes.

Tomato topping:

  • Cut the tomato into chunks.
  • Spread the tapenade on two of the tartlets.
  • Add the tomato chunks.
  • Add the cheese cut into thin slices.
  • Put three anchovies fillets on top.
  • Spread some provencal herbs.

Onion topping:

  • Cut the onion into chunks. Fry in a pan with a bit of olive oil.
  • Spread the onion in the two empty tartlets.
  • Add the goat’s cheese cut into thin slices.
  • Add a drop of honey on each tartlet.

How to finish:

  • Bake the tartlets in the oven for about 20 minutes.

Bon appétit !