Cornmeal tart with vegetables and cheese

Cornmeal tart with vegetables and cheese - a delicious and comforting recipe, perfect for a light dinner or a savory lunch. This is a reinterpretation of a classic dish, combining the natural flavors of vegetables with the soft texture of the cornmeal, while the cheese adds an extra layer of flavor.

Preparation time: 30 minutes
Baking time: 30 minutes
Total: 1 hour
Number of servings: 6

Ingredients:

For the crust:
- 3 cups of milk
- 1 cup of cornmeal
- 25 g of butter
- 50 g of grated Parmesan
- Salt and pepper to taste

For the filling:
- 250 g of cottage cheese
- 100 g of cheese
- 1 egg
- 1/2 cup of sour cream
- 1-2 cloves of garlic, crushed
- 3 green onions
- Salt and pepper to taste

For the vegetables:
- 3 tablespoons of olive oil
- A little fresh thyme
- 1 red onion, chopped
- Broccoli florets (frozen or fresh, as preferred)
- 1 red bell pepper, diced
- 10 cherry tomatoes, halved
- Black or green olives, sliced
- 50 g of grated Parmesan, for decoration

Preparation:

1. Preparing the crust
Start by preheating the oven to 200 degrees Celsius. Grease a tart pan with a little butter or oil to prevent sticking. In a pot, pour in the 3 cups of milk and add salt and pepper to taste. Place the pot over medium heat and wait for it to start boiling. Once the milk boils, reduce the heat to low and add the cornmeal, stirring continuously with a spatula or whisk to avoid lumps. Continue stirring until the mixture becomes a soft, homogeneous, and slightly thicker polenta.

2. Adding the butter and Parmesan
Once the polenta is ready, take it off the heat and add the butter and grated Parmesan. Mix well to integrate perfectly. Pour the polenta mixture into the prepared tart pan, leveling it to form an even crust. Bake the crust for 15 minutes, until it slightly hardens.

3. Preparing the filling
In a bowl, combine the cottage cheese, grated cheese, egg, sour cream, crushed garlic, and finely chopped green onions. Season with salt and pepper to taste. Mix well until you obtain a homogeneous mixture.

4. Preparing the vegetables
In a skillet, add the olive oil and heat it over medium heat. Add the chopped red onion and sauté for a few minutes until it becomes translucent. Add the broccoli florets and diced red bell pepper, continuing to sauté for 3-4 minutes, stirring occasionally. Season with fresh thyme, salt, and pepper.

5. Assembling the tart
Once the polenta crust has hardened, take it out of the oven and pour the cheese filling over the polenta base. Evenly distribute the sautéed vegetables on top, and finally arrange the halved cherry tomatoes and sliced olives. Sprinkle the remaining grated Parmesan on top.

6. Final baking
Preheat the oven to 220 degrees Celsius and bake the tart for 12-15 minutes or until the top becomes golden and slightly browned.

7. Serving
Once the tart is baked, take it out of the oven and let it cool slightly before slicing. It is delicious served warm, but can also be enjoyed cold, making it ideal for an elegant meal or a picnic.

Practical tips:
- You can use any preferred or seasonal vegetables — zucchini, spinach, or even mushrooms are excellent options.
- If you want to add an extra layer of flavor, you can add fresh or dried herbs to the filling.
- The tart keeps well in the fridge and can be reheated in the oven or microwave.

Nutritional information:
This tart is rich in protein from cheese and eggs, while the vegetables provide an important supply of vitamins and minerals. Cornmeal is a good source of complex carbohydrates, providing long-lasting energy, while butter and olive oil contribute healthy fats.

Personal variation:
I recommend trying this recipe with a yogurt and herb sauce on top, adding a fresh and refreshing note that perfectly complements the warm tart.

This cornmeal tart with vegetables and cheese is not just a simple recipe, but also an opportunity to enjoy a healthy and hearty meal, full of colors and flavors. Enjoy your meal!

 Ingredients: 3 cups of milk, 1 cup of corn flour, 25g of butter, 50g of grated Parmesan, salt, pepper. For the filling: 250g of cow cheese, 100g of cheese, 1 egg, 1/2 cup of whipped cream, 1-2 garlic cloves, 3 green onions, salt, pepper. For vegetables: 3 tablespoons of olive oil, a little fresh thyme, 1 chopped red onion, broccoli florets (frozen or fresh after boiling), red bell pepper, 10 cherry tomatoes, black or green olives, 50g of Parmesan.