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This plant-based polenta tart takes basic items and turns them into a fancy meal that works great for everyday eating or when guests come over. The smooth bean puree works wonderfully with plump roasted tomatoes on a golden corn base, making something that looks amazing and tastes even better.
I whipped this tart up the first time my vegan relative came for dinner, and now it's what I turn to whenever I need to wow people without kitchen stress. The mix of the crunchy polenta bottom, silky bean layer, and juicy tomatoes makes eating this a real treat.
What You Need
- Medium cornmeal or polenta: Forms the firm yet soft foundation grab stone-ground options for the best bite
- Veggie stock: Gives the cornmeal base rich flavor make your own for extra taste
- Nooch (nutritional yeast): Brings a cheese-like flavor without any dairy pick fortified kinds to get more vitamins
- Tahini-infused white bean spread: Delivers a creamy protein-packed middle layer try cannellini beans for their soft, buttery quality
- Small tomatoes: Turn sweet when baked grab different colors to make it pretty
- Sprigs of rosemary: Not required but really worth adding for aroma stick with fresh instead of dried
- Course salt: Brings all flavors to life fancy flaked salt makes a nice topping
Making Your Tart
- Get Your Base Ready:
- Set your oven to 375°F and lightly oil a 9inch springform pan. Get veggie stock bubbling vigorously in a pot, then gradually pour in cornmeal while constantly whisking so it doesn't clump. Turn heat down right away to a low simmer and get comfortable. Stir often for about 15–20 minutes as it gets thicker don't stop moving your spoon or it'll stick and burn on the bottom. You'll know it's done when it starts pulling from the pan sides. Mix in the nooch, black pepper and salt well before pouring into your pan.
- Let It Set Then Bake:
- Give the cornmeal mix time to settle for a full 15 minutes before baking this helps it firm up. Put it in your hot oven for 20 minutes, watching for golden edges that pull slightly from the sides. Cool it for at least 10 minutes before moving forward this cooling time is key for it to hold together.
- Put It All Together:
- Scoop about 1 heaping cup of bean spread onto the cooled base and smooth it out evenly with a flat spatula. Place your tomatoes nicely on top, starting from the outside and working toward the middle. Let everything sit together for 5 minutes before cutting this helps you get clean slices.
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The bean puree really makes this dish 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 usually stays away from bean dishes but now asks for this tart regularly, saying the different textures totally changed how he feels about plant foods.
Prep In Advance
You can make every part of this tart separately up to two days before you need it. The cornmeal base can be baked, cooled all the way, and kept covered at room temp. The bean mixture actually tastes better after sitting in the fridge overnight as flavors blend together. You can cook the tomatoes ahead too and keep them in a sealed container. Just put everything together right before serving for the best look.
Changing With The Seasons
While small tomatoes work great in the classic version, this tart changes easily with what's growing now. Try asparagus tips and fresh peas in spring. Summer gives you options like thin zucchini slices and fresh corn. Fall versions work nicely with cubed butternut squash and crispy sage. Keep the cornmeal base and bean spread the same but switch up toppings based on what looks good at your market.
Ways To Serve
This tart works well as a main dish next to a simple salad of arugula with lemon juice and olive oil. For bigger meals, cut smaller slices and serve alongside roasted veggies and hearty grain bowls. It tastes just as good warm or room temperature, so it's perfect for buffet-style parties.
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With some simple planning, this polenta tart will impress your friends and become something you'll want to make again and again.
Frequently Asked Questions
- → Can I make this polenta tart ahead of time?
You bet! You can get all parts ready separately up to 2 days before. Cook the polenta base and keep it covered in the fridge, mix up the bean spread, and bake the tomatoes. Put it all together right before you eat for the best feel, or assemble it completely and warm it up gently at 300°F until it's heated through.
- → What can I serve with this polenta tart?
This tart goes great with a basic arugula salad with just lemon and olive oil. For something more filling, add some grilled veggies or a light veggie soup on the side. A cool glass of white wine really brings out the flavors.
- → Can I use instant polenta for this dish?
Though regular medium-grind cornmeal gives you the best texture, instant polenta works too. Just change your cooking time based on what the package says, since instant polenta cooks way quicker (usually 3-5 minutes). You'll still bake it for the same amount of time.
- → What alternatives can I use for nutritional yeast?
Don't have nutritional yeast? You can skip it or throw in 1 tablespoon of vegan parmesan instead. If you're not making it vegan, a spoonful of real parmesan cheese does the trick. The nutritional yeast adds a savory kick but you don't absolutely need it.
- → How can I make the white bean dip more flavorful?
To jazz up the bean spread, try adding some fresh herbs like thyme or rosemary, use more garlic, sprinkle in some smoked paprika, or squeeze in a bit of lemon juice. You can also pour good olive oil on top when it's done and add a pinch of red pepper flakes.
- → Can I freeze this polenta tart?
The polenta base freezes really well by itself for up to 1 month. But the whole tart doesn't freeze that great because the toppings change texture. Your best bet is to freeze the baked base, then thaw it and add freshly made bean spread and baked tomatoes when you're ready to eat.