When it’s fresh tomato season here in Montana, I’m usually satisfied with B.L.T.s and salads with tomato, fresh mozzarella, and balsamic vinegar, but this tart is worth the effort when you want something extra special.
Serves 4–6
Olive oil
2 cups water
½ cup coarsely ground cornmeal/dry polenta
1 teaspoon kosher salt
2 tablespoons unsalted butter
¼ cup all-purpose flour
1 small bunch basil leaves, divided
1 pint ripe cherry tomatoes
Salt and freshly ground black pepper
3 ounces cheese (cheddar, jack, or other mild to medium-sharp cheese)
1 ounce Parmigiano Reggiano, shredded
Lightly oil the inside, bottom, and sides of a 9- or 10-inch tart pan or pie plate with olive oil and set aside. Place the water in a saucepan and stir in the polenta and salt. Stirring constantly, bring to boil over medium heat, then reduce heat to maintain a simmer for 10 minutes. Add the butter and flour and stir for 5 more minutes to thicken. Scoop into prepared tart pan or pie plate and use a spatula to smooth into a crust.
Preheat oven to 350°F. Cover the surface of the polenta with a layer of basil leaves. Slice the cherry tomatoes in half or thirds and arrange on top of the basil in 2 layers, topping each layer with a sprinkling of salt, pepper, and half of the cheese. Bake for 35 minutes, until tart is hot and bubbly.
Optionally, serve with homemade or best-quality mayonnaise blended with remaining basil leaves and a few drops of fresh lemon juice.
- Adapted from Michele Anna Jordan’s Tomato & Polenta Tart with Basil Mayonnaise in The Good Cook’s Book of Tomatoes: A New World Discovery and Its Old World Impact
