Polenta Tart Tatin
Mushroom & cheese, pastry-free tart
This gluten-free dish has 3 main elements, each requiring a little cooking on their own before combining to make the upside-down tart. And, if you like quiches and tarts, but don’t want the naughty pastry, then this is ideal for you. Pizza and Garlic fans should also enjoy the flavours here too!
This tart is tasty either hot or cold. Serve a slightly chilled slice with a leafy green salad for a light lunch or afternoon tea. Or serve hot with mixed vegetables. We even ate it hot with some baked beans for supper!
Greek Extra Virgin Olive Oil 1 Litre (Attis)
2 Tbsp Extra Virgin Olive Oil
Organic Balsamic Vinegar Of Modena 500ml (Biona)
1 tsp of Balsamic Vinegar
Light Agave Syrup, Organic 250ml (Biona)
1 tsp of Agave Syrup
Organic Herbes de Provence 30g (Sussex Wholefoods)
1 tsp Herbs de Provence
Mushroom Powder 100g (Sussex Wholefoods)
1 tsp of Mushroom Powder
Organic Coarse Cornmeal (Polenta), Gluten-Free 1kg (Sussex Wholefoods)
1 cup of dry Polenta (Coarse Cornmeal)
Freeze-Dried Parmesan Cheese 100g (Sussex Wholefoods)
2 tbsp of FD Parmesan
Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)
2 tsp of salt
Organic Black Pepper Powder 100g (Sussex Wholefoods)
2 tsp of coarse black pepper
Other Ingredients
3 medium heads of garlic
1 cup of whole milk
4 cups of water plus some spare
270g of medium Portobello mushrooms, sliced
3 Tbsp of butter
Method
1) Grease a round cake tin/silicone mould and line the base with greaseproof paper.
2) Peel the garlic cloves and chop into rough chunks into a small saucepan. Pour some of the 220ml of water into the saucepan, enough to cover the garlic cloves and bring to the boil. Simmer for around 3 minutes. Then drain and transfer the garlic into a small bowl, while you wipe out the same saucepan with kitchen roll.
3) In the dry pan, add the olive oil and then put back the blanched garlic. Fry the garlic for 2-3 minutes so the garlic begins to turn brown around the edges. Add the Balsamic Vinegar and some more of the water and bring to the boil. Allow to simmer for 5-10 minutes. Then add the Xylitol/Agave Syrup, Herbs de Provence and a pinch of salt and then stir. Simmer on a medium heat for a further 10-20 minutes or until most of the liquid has evaporated and you have a dark mixture and the garlic is softened. Keep to one side.
4) Heat some olive oil in a non-stick frying pan and fry the Portobello mushrooms, allowing them to brown and naturally caramelise. In a small pan or in the microwave melt the butter, then add the Mushroom Powder, pepper, salt and the Balsamic Vinegar. Once the mushrooms are nicely caramelised and the natural juices have started to reduce, add the seasoned butter. Coat the mushrooms thoroughly and fry gently for 5 minutes or so. Set to one side.
5) In another non-stick frying pan pour in the entire milk and two cups of water. Bring to the boil and then immediately turn down to a gentle simmer. Using a large wooden spoon or spatula gradually stir in the Polenta. Keep mixing constantly to avoid lumps developing. Once all the Polenta is in the pan, keep stirring over the same heat for 5-10 minutes. Add more water if necessary until you have a smooth, non-gritty consistency. Taste the mix and if it’s still gritty continue to cook.
6) Once cooked, season the Polenta with black pepper and then stir in the cheese and a small amount of butter if you wish. Omit if you want to keep the calories down! Set aside to cool.
7) Pre-heat the oven to 180 degrees celsius. Evenly spread the Caramelised Garlic across the base of your greased tin. Then do the same for the mushrooms. Once the Polenta is cool enough to handle, using a spatula or your hands, scoop out the Polenta and spread the entire mix evenly across the tin. This will be the thickest layer. Smooth the top off with the back of spoon.
8) Grate some cheese over the top an then place in the middle of the oven. Bake for around 20-30 minutes or until the cheese has turned golden brown.
9) If serving warm, allow to cool for 5 minutes then use a plate to turn the tart upside-down. Slice and serve. If serving cold, allow to cool completely. Turn upside-down and chill in the fridge until you are ready to serve.
