Ingredients
Scale
- 1 9 inch pie crust dough
- 18 oz. prepared polenta
- 4 oz. goat cheese
- ½ orange (zest and juice)
- 1 egg
- ¼ C water
- 1 tsp honey
- salt & pepper
- a handful of heirloom tomatoes (different colors & sizes)
- basil (to garnish)
Instructions
- Preheat the oven to 350 degrees and grease a 9-inch round pie pan. Lay the raw pie crust into the pan and press into the edges. Cut the excess off of the top and poke holes all over the bottom with a fork to prevent bubbles.
- Pre-bake the pie crust for 15 minutes in the oven. Then remove and set aside.
- If you bought pre-made polenta and it’s in a firm log, cut it up into small pieces. If you just made some and it’s soft, exclude the water from this recipe.
- Combine the polenta, goat cheese, orange zest & juice, egg, water, honey, salt and pepper and heat it up on the stove top on low. Continue to break up the lumps with a fork or a potato masher.
- Then, working in four batches, push all of this mixture through a fine sieve into a bowl to work out all of the lumps.
- Pour the polenta mixture into the pre-baked pie crust and bake for 45 minutes – 1 hour until it firms up. Take out of oven and allow to cool.
- Top with sliced heirloom tomatoes, basil leaves, salt & pepper. Slice and serve room temperature.
- Category: Main, Primi, Tart
- Cuisine: Italian