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This plant-based polenta tart turns basic items into a fancy meal that works for family dinners or guest events. The smooth bean topping goes perfectly with sweet oven-roasted tomatoes on a golden cornmeal base, making a beautiful dish that tastes as good as it looks.
I originally created this tart when my vegan cousin came for dinner, and now it's my favorite dish when I want to wow friends without kitchen stress. The mix of the crunchy polenta bottom, silky bean layer, and juicy tomatoes makes eating it something special.
What You'll Need
- Medium grind cornmeal or polenta: Forms the firm yet soft foundation try stone-ground versions for better consistency
- Veggie broth: Gives the cornmeal base rich flavor make your own for deeper taste
- Nutritional yeast: Brings cheesy flavor without animal products get fortified kinds for extra nutrients
- Tahini white bean spread: Delivers a velvety protein-rich middle layer cannellini beans are ideal for their smooth quality
- Cherry tomatoes: Turn sweet when roasted pick different colors to make it pretty
- Fresh rosemary: Not required but really enhances the dish always go with fresh instead of dried
- Kosher salt: Crucial for enhancing all flavors try flaked sea salt on top for a fancy touch
How To Make It
- Make Your Cornmeal Base:
- Get your oven hot at 375°F and lightly oil a 9inch springform pan. Bring your veggie broth to a rolling boil in a pot then slowly pour in the cornmeal while constantly whisking so you don't get lumps. Turn down the heat right away to a low simmer and get ready to be patient. Stir often for about 15–20 minutes as it gets thicker keep your spoon moving so nothing sticks or burns especially at the bottom. You'll know it's done when the mixture pulls away from the pot sides. Mix in your nutritional yeast pepper and salt well then pour it into your pan.
- Let It Set Then Bake:
- Let the cornmeal mix sit in the pan for a full 15 minutes before baking this helps it firm up properly. Put it in your hot oven and bake for 20 minutes until you see golden edges that start pulling from the sides. Cool it for at least 10 minutes before adding toppings this cooling step is super important for it to hold together.
- Put It All Together:
- Spread a thick layer of bean dip about 1 heaping cup on top of the cooled base using a flat spatula to make it nice and even. Place your roasted tomatoes on top in a pretty pattern starting from the outside and working toward the middle. Let the finished tart sit for 5 minutes before cutting this helps you get clean slices.
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The bean spread really makes this recipe special. I found out how useful it was when I had extra and started putting it on everything from bread to raw veggies. My husband who usually stays away from bean dishes now asks for this tart saying the mix of textures completely changed what he thought about plant meals.
Prep In Advance
You can make every part of this tart separately up to two days early. The cornmeal base can be baked fully cooled and kept covered at room temp. The bean spread actually gets better after spending a day in the fridge as flavors mix together. You can prep tomatoes ahead too and keep them in a sealed container. Just put everything together right before serving for the best look.
Change With The Seasons
Cherry tomatoes work great in the classic version but this tart changes easily with whatever's in season. During spring try adding roasted asparagus tips and fresh peas. Summer gives you options like zucchini strips and corn. Fall versions taste amazing with cubes of roasted butternut squash and crispy sage. Keep the cornmeal base and bean spread the same while switching up toppings based on what looks fresh at the market.
How To Serve It
This tart works well as a main dish paired with a simple arugula salad with lemon and olive oil dressing. For bigger meals serve smaller pieces alongside roasted veggies and a hearty grain bowl. It tastes just as good warm or room temperature so it's perfect for buffet parties.
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With some simple planning this polenta tart will impress your guests and become a staple in your cooking lineup.
Frequently Asked Questions
- → Is it possible to prep this ahead?
Totally! You can make the components up to 2 days in advance. Store the polenta crust covered in the fridge, prepare the white bean dip, and roast the tomatoes. Assemble later for crispiness, or assemble fully and lightly reheat at 300°F before eating.
- → What sides go best with this tart?
A lemony arugula salad pairs perfectly. For something more filling, try grilled veggies or a light veggie soup. A chilled white wine works wonderfully with this too.
- → Can I switch to instant polenta?
You can! Medium-grind cornmeal gives better texture, but instant polenta works fine. Just follow the packet’s timing (usually just 3-5 minutes). Baking time doesn’t change though.
- → What if I don't have nutritional yeast?
No worries! Leave it out or use vegan parmesan instead. Non-vegan? A bit of grated parmesan does the trick. Nutritional yeast gives a nice savory kick but isn’t a dealbreaker.
- → How do I jazz up the white bean dip?
Boost flavor with fresh herbs like rosemary, extra garlic, smoked paprika, or a splash of lemon. A drizzle of fancy olive oil and chili flakes on top also add a nice touch.
- → Can I freeze the tart?
The crust alone freezes well for a month. Once assembled, it doesn’t freeze as nicely because of the toppings’ texture. Freeze the baked crust and top it with freshly made dip and tomatoes when serving.