Heirloom Tomato & Polenta Tart

 

Yield: One 9″ Tart, about 8 servings
Prep Time: 30 minutes
Cooking Time: 60 minutes

Ingredients

4 cups low sodium chicken stock
1/2 tsp salt
1 cup coarse whole grain cornmeal
2 Tbsp butter
2 medium sized cobs of fresh corn
2 tbsp fresh rosemary, minced
1 clove garlic, minced
90g Parmesan Cheese, grated fine
2 Tbsp butter
300g ricotta cheese
1 large egg
1 1/2 lb. Heirloom tomatoes (about 2 large tomatoes), sliced (about 1/4″ thick)
sea or kosher salt to taste
fresh cracked pepper to taste

 

Preparation

  1. In a large, heavy bottomed sauce pan, bring stock to a boil.
  2. In an even stream, pour in the cornmeal, whisking as you do so. Stir in salt.
  3. Bring to a boil, then lower to a simmer, stirring very often. Continue to stir and check on the polenta for the next 30-40 minutes.
  4. Meanwhile, in another large saucepan, fill about half way with water and add about a tsp of salt. Bring to a boil, add in the corn and cook for about 5 minutes.
  5. Remove the corn and run under cold water to stop the cooking process and make it easy to handle.
  6. Hold the corn upright (vertically) and run a knife blade down all sides to remove the kernels.
  7. In a large sauté pan, melt 2 Tbsp of butter and add in the corn, rosemary and garlic. Sauté on medium high until the corn begins to take on a golden look to it and the garlic is fully cooked. About 6-7 minutes.
  8. When the polenta is finished, stir in 2 tbsp of butter, some pepper and the Parmesan cheese. Mix in the corn and rosemary mixture as well and set aside for a minute.
  9. Remove ricotta from refrigerator and stir in one egg and salt and pepper to taste, mixing until completely incorporated.
  10. Grease a 9″ round baking dish (preferably glass).
  11. Line greased baking dish with polenta, pushing it up so it meets the sides and leaves a bit of a well in the center for the remaining ingredients. Kind of like you are making a very thickly crusted pie.
  12. Pour the seasoned ricotta into the well and even it out with a spatula or large spoon.
  13. Top tart with concentric rings of tomato slices. Season with salt and pepper and bake in a 400°F oven for 45-60 minutes.
  14. Allow to cool for 10 minutes before slicing and serve with a side salad for a wonderfully refreshing, seasonal dinner.