In this recipe, our Tuscan Vegetable Polenta becomes the “crust” for a savory tart topped with creamy, basil-spiked ricotta cheese and garlicky roasted vegetables. It’s substantial enough to serve as a main dish, without being too heavy.

Prep time: 30 min

Cook time: 45 min

Total time: 75 min

Tuscan Roasted Vegetable Polenta Tart
Copyright Recipe © 2015 Woodland Foods


Makes 8 servings

  • 8 Ounces Crimini Mushrooms, cleaned, trimmed and halved

  • 1 Large (Or 2 Small) Zucchini, sliced 1/4-inch thick on an extreme bias

  • 1 Small Red Onion, thinly sliced into rings

  • 1 Cup Grape Tomatoes, halved

  • 2 Cloves Garlic, thinly sliced

  • 2 Tablespoons Olive Oil

  • 1/2 Teaspoon Kosher Sea Salt Flakes

  • 1/4 Teaspoon Ground Black Peppercorns Dustless

  • 4 Cups Water Or Stock

  • 1 Cup Tuscan Vegetable Polenta

  • 1 Cup Ricotta Cheese

  • 1/4 Cup Chopped Fresh Basil, Plus Basil Tops For Garnish

  • 1/2 Cup Grated Parmesan Cheese


  1. Preheat oven to 400°F. Line baking sheet with foil.

  2. Combine mushrooms, zucchini, onion, tomatoes and garlic in large mixing bowl. Drizzle with olive oil, and sprinkle with salt and black pepper, tossing to thoroughly coat.

  3. Spread mixture out onto baking sheet, transfer to oven and roast for 18 minutes, until vegetables are nearly tender. Remove from oven and set aside.

  4. While vegetables roast, spray 10-inch tart pan with removable bottom with nonstick cooking spray.

  5. Bring water or stock to boil. Very slowly whisk in Tuscan Vegetable Polenta, and simmer for 3 minutes, whisking constantly, until very thick. Pour polenta into prepared tart pan, spreading and smoothing with offset metal spatula. Let cool slightly before continuing.

  6. Mix ricotta and basil in small bowl. Evenly spread over polenta tart base, and arrange roasted vegetables on top.

  7. Transfer tart pan to oven and bake for 15 minutes. Remove tart from oven and sprinkle with Parmesan cheese.

  8. Cool tart in pan for 30 minutes before carefully removing sides of pan. Cut into wedges, garnish with basil tops and serve warm.