Gluten Free Chevre & Zucchini Tart in a Sundried Tomato Polenta Crust


I have not cooked polenta for quite some time …well, by my standards, three weeks is a long time! So I thought hmmm… what about a lovely ricotta tart with something, but not just ricotta on its own filling, in a polenta crust.  First it was going to be a mushroom tart, than I changed my mind as I opened my fridge.  I had some Chevre Cheese (Goat Cheese), so I thought of using that with the ricotta and maybe some finely sliced Zucchini on top.  The garlicky polenta crust is studded with pieces of sundried tomatoes, which gives it a deeper flavour.

It is a very simple dish to make, no messy pastry and serves well as a light meal with a leaf salad, oh and some wine too 🙂

Here’s what you need and how to …

We will start with the polenta crust.

2 cups boiling vegetable stock (made with gluten free stock powder)
1 cup instant polenta
1/2 tsp salt
2 cloves crushed garlic
1/2 cup chopped sun dried tomatoes in oil (no need to drain)

For the cheese filling

250g Ricotta
120g Chevre Cheese, crumbled
50g Cream Cheese
1 egg beaten
Salt & Pepper
Chopped Parsley

Olive Oil
Crushed Garlic Clove

Grease a tart tin and set aside. Bring the stock to the boil, adding the salt and garlic.  Take off the stove. Start pouring the polenta in a stream into the stock, stirring briskly.  Add the chopped sundried tomatoes to the polenta whilst still stirring until it starts thickening.

Pour the polenta into the tart tin and using an oiled spoon and your hands (be careful as it is very hot) line the tin with the polenta, even up the sides to create a crust/shell.


Whilst that is cooling, you can start slicing the zucchini in paper thin slices with a mandolin slicer.

Preheat the oven to 200 degrees C.

Now you can prepare the cheese mixture.  Mix all the ingredients together and spread into the crust.

Begin at the outer edge and lay the slices in a circle. Continue making circles with the zucchini slices till the cheese filling is covered.  Mix the crushed garlic and seasonings with the olive oil and brush all the zucchini slices with it.


Bake on the middle shelf in the oven for approximately 30 minutes, or until you see the zucchini start curling at the edges and browning lightly.

It is VERY important to let the tart cool before slicing otherwise the polenta crust will break. Both the cheese filling and the polenta crust have to set.  This is meant to be served at room temperature, not hot.


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