Sprout and Sage Polenta Tart
If like us all, you still have a few sprouts lurking at the back of the fridge, then this Sprout and Sage Tart is a great gluten free, dairy free, healthy dish and it’s perfect for using up seasonal vegetables and herbs.
Using polenta as the crust means the tart is light and butter free. Plus the inside mix uses plant based dairy and doesn’t need cheese, milk or cream.
Im really pleased this turned out so well, especially the crust, I hope you love it as much as I do. This would be great with a host of fillings, so get experimenting! Plus I’m pretty sure you could omit the eggs and add more yoghurt to make the dish vegan too.
Sprout & Sage Polenta Tart
Prep time 10 mins, Cook time 1 hour approx
A handful of sprouts
half a leek
A few sprigs of sage
A sprig of thyme
Plenty of salt and pepper
100g plant yoghurt – I used Alpro soya plain yoghurt
Splash of soy milk
A small tart/flan dish
First prep veg, I tailed and took off a few sprout leaves as per and chopped in half and popped in a roasting tin.
Slice leeks and add to tin, splash a little lil over and season – set aside for a moment.
In a saucepan bring the 400ml water to a boil, then add the polenta, stir constantly until the mix becomes sticky and pulls away from the sides ( or as per packet instructions). Season and cool a little.
Oil the tart dish and add polenta, smooth out and up the sides to create the crust.
Bake at 200 degrees for 15 minutes. At the same time, pop the vegetable into cook for 15 minutes too.
In a bowl mix the eggs, yoghurt, soy milk and de-stalk, chop herbs and add. Season with salt and pepper.
When polenta tart case and vegetables comes out, turn oven down to 180 degrees
Add vegetables to the tart case, then add egg mix.
Bake for approx 20 minutes or until middle is set.
Cool a little to cut then serve with a sweet chutney. Yum!
Even Jasper thought it was good enough to sniff!!