Polenta, zucchini and feta tart

In summer we don't feel like cooking so much and spending hours in front of the stove, but we cannot live only on salads. Salty pies are a good solution to serve at a summer dinner. It is true that we tend to use wheat flour as a base for our cakes, but there are actually other good, healthy options that are a little different from the usual ones. With this polenta, zucchini and feta tart we will conquer our diners, who will find in it a tasty corn flavor from the base, and a juicy filling made from eggs, feta and zucchini; the latter with a crunchy texture.

Polenta is corn semolina that has a very fine yellow grain. It is a cereal that does not contain gluten and is very digestive, which is why people with celiac disease or those with gluten sensitivity can take it. As properties tell you that it is a good source of magnesium, calcium, potassium, Vitamin A, Vitamin C, carotenoids, folic acid, fiber and essential fatty acids. It is also an important source of B vitamins.

I have used feta cheese for this recipe but a ricotta, or fresh cow or goat cheese are also very good alternatives .

The preparation of this cake is quick and easy ; we can even have the base prepared in advance and finish it the next day. What makes it really attractive is the zucchini finish that we cut with a mandolin and roll into a spiral. It is a cake to serve warm and out of the oven, because the polenta will be crunchier, but reheated it will become the envy of all the tupperwares .

Rectangular non-stick pan with removable base De Buyer

Ingredients

Pie base:

• 125g polenta
• 500ml of vegetable broth
• 2 tsp oregano or Provencal herbs
• Salt and pepper
• Oil
• Rectangular mold with removable base De Buyer

Stuffed:

• 3 medium zucchini
• 2 eggs
• 150g of feta
• 250ml of rice milk (you can use cow's milk if you wish)
• 4 tablespoons homemade pesto
• Salt and pepper

Elaboration

Prepare the base of the cake

1. Pre-heat the oven 200ºC.
2. Brush a 10 x 35cm tart pan with olive oil. Cut some baking paper to the size of the mold and place it on the base and brush again with oil.
3. Heat the vegetable broth and when it starts to boil add the polenta and season. Mix and do not stop stirring for a couple of minutes until it is completely cooked and with a pasty consistency.
4. Turn off the heat, add the spices and continue mixing.
5. Without letting it rest, pour the dough into the mold and with the help of a spatula first and then with your hands, spread the dough over the bottom and around the mold, until it is uniform. Put the dough in the oven at 200ºC for 30 minutes until it is crispy.

Prepare the filling

1. Beat the eggs and season with salt and pepper, add the milk and crumbled feta cheese and mix with the mixer a little. Leave stumbles and reserve.
2. Cut the zucchini into thin strips with the mandolin , roll the strips into a cannelloni and insert toothpicks to hold them and maintain the spiral shape while you do not place them in the mold. Booking.
3. Take the polenta pie base and top with 4 tablespoons of pesto, add the feta-egg mixture and place the zucchini spirals on top, pressing against each other to prevent them from opening up too much during cooking.
4. Return to the oven at 180º C for 20 to 25 minutes until the filling has set.
5. Serve warm or cold. Accompanied by a salad.

Rectangular non-stick pan with removable base De Buyer