Asparagus and Leek Tart with Polenta Crust
 
Prep time
Cook time
Total time
 
This recipe is gluten-free and vegetarian.
Author:
Recipe type: Entree
Serves: 6-8
Ingredients
  • For the crust:
  • 3 cups vegetable stock
  • 1 cup yellow corn grits
  • 1 teaspoon garlic powder
  • ¼ cup shredded parmesan cheese
  • Pinch of kosher salt
  • Freshly ground black pepper, to taste
  • For the filling:
  • 1 tablespoon olive oil
  • 1 leek, white parts only, thinly sliced and well rinsed
  • 1 bunch asparagus, trimmed and chopped into pieces
  • 4 large eggs
  • ¼ cup non-fat Greek yogurt
  • 4 ounces crumbled goat cheese
  • ½ teaspoon ground thyme
  • Pinch of kosher salt
  • Freshly ground black pepper, to taste
Instructions
  1. Preheat the oven to 400 degrees F.
  2. To make the crust, bring the stock to a boil in a medium saucepan. Whisk in the corn grits and decrease the heat to low. Cook slowly, stirring occasionally, until the polenta is thick and no longer feels gritty. Remove from heat, cover and let stand for a few minutes. Mix in the garlic powder, parmesan cheese, salt and pepper. Adjust seasonings to taste.
  3. Pour the polenta mixture into a 9-inch tart or pie pan. Cover with plastic wrap and press down the plastic wrap to flatten the polenta on the bottom and up the sides of the pan. Let cool to room temperature until firm (about 10-15 minutes). Remove the plastic wrap and prick all over with a fork.
  4. Bake for 15-20 minutes, or until golden brown. Set aside to cool and decrease the oven to 350 degrees F.
  5. To make the filling, heat the olive oil over medium heat in a medium saute pan. Add the leeks and saute until softened, about 5 minutes. In a medium bowl, whisk together the eggs, yogurt, thyme, salt and pepper. Stir in the leeks and goat cheese and pour the mixture into the polenta crust. Arrange the asparagus spears on top, pointing outward in a circular shape.
  6. Bake for 25-30 minutes or until the middle of the tart is just set. Allow the tart to cool to room temperature before cutting.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/asparagus-and-leek-tart-with-polenta-crust/