Polenta tart with asparagus and artichokes

Total time: 1hr 05m
Preparation Time: 40m

For 4 piece


Fanny - fannythefoodie

Nutritional Information

Contains 291 Kcal, 10g Protein, 37g Carbohydrates, 11g Fat


  • Polenta
  • 0.5 litre water
  • 100 g fine polenta (2-minute polenta)
  • 1 tsp olive oil
  • 4 tbsp rolled oats
  • 50 g leaf spinach, finely chopped
  • 1 tsp salt
  • For the topping
  • 150 g silken tofu
  • 0.5 tsp salt (e.g. Kala namak salt)
  • 1 dl water
  • 1 tbsp cornflour
  • 0.25 tsp garlic powder
  • 0.25 tsp turmeric
  • 2 tbsp rolled oats
  • Vegetables
  • 100 g green asparagus, lower third peeled if necessary, cut into 1 to 2-cm-long pieces
  • 4 small artichokes, outer leaves removed, flower buds halved
  • 30 g ground hazelnuts
  • 0.5 tsp salt
  • 1 tsp olive oil
  • Salsa
  • 0.5 tsp salt
  • 0.5 tsp apple vinegar
  • 1 tsp olive oil
  • 1 bunch radish, finely diced
  • 1 onions (small), finely chopped
  • Utensils
  • Rectangular baking tray or ovenproof dish, approx. 16 x 27 cm, oiled

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  • Polenta

    Boil the water, slowly add the polenta, simmer for approx. 2 mins., stirring constantly. Remove the pan from the heat, mix the rest of the ingredients into the polenta. Put the polenta into the oiled dish and pull upwards to form a small edge.
  • For the topping

    Mix all of the ingredients until smooth, spread across the polenta base.
  • Vegetables

    Spread the asparagus and artichokes (with the cut sides facing upwards) onto the polenta base. Mix together the hazelnuts, salt and olive oil, and spread over the vegetables. Bake for approx. 25 mins. in the centre of an oven preheated to 180°C.
  • Salsa

    Mix all of the ingredients together. Serve the salsa separately from the tart.
  • Tip:

    The tart can be enjoyed hot or cold. Serve with a green salad.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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