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Polenta tart with asparagus and artichokes
40 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 291
  • Fat about 11g
  • Carbohydrates about 37g
  • Protein about 10g
This is needed
This is needed for 4 piece
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
Tools
  • Rectangular baking tray or ovenproof dish, approx. 16 x 27 cm, oiled
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And that's how it's done
And that's how it's done
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.