In summer we don't feel like cooking so much and spending hours in front of the stove, but we can't live on salads alone. Savory tarts are a good solution to serve at a summer dinner. It is true that we tend to resort to 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, courgette and feta tart we will conquer our guests, who will find in it a tasty flavor of corn from the base, and a juicy filling based on eggs, feta and courgette; 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 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 showy is the finish of the zucchini that we cut with a mandoline and roll in a spiral shape. It is a cake to serve warm and out of the oven, because the polenta will be crispier, but reheated it will become the envy of all tupperware .

Rectangular non-stick pan with removable base De Buyer

Ingredients

base of the cake:

• 125g of polenta
• 500ml of vegetable broth
• 2 tsp of oregano or Herbes de Provence
• Salt and pepper
• Oil
• Rectangular pan with removable base De Buyer

Filling:

• 3 medium zucchini
• 2 eggs
• 150g of feta
• 250ml 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 the crumbled feta cheese and mix with the mixer a little. Leave chunks and reserve.
2. Cut the zucchini into thin strips with the mandoline , roll the strips like a cannelloni and stick toothpicks to hold them and maintain the spiral shape while you do not place them in the mold. Booking.
3. Take the base of the polenta tart and cover with 4 tablespoons of pesto, add the mixture of eggs and feta cheese 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 curdled.
5. Serve warm or cold. Accompanied by a salad.

Rectangular non-stick pan with removable base De Buyer