Carrot tart on polenta base

Name: Carrot tart on polenta base
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 700 ml Vegetable broth (instant); 1/4 l Milk; 175 g Polenta semolina (corn semolina); 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 700 g small carrots; 1-2 Garlic cloves; 20 g Butter or margarine; 2 (approx. 350 g) Courgette; 75 g grated gruyère cheese; 7-10 Tbsp colourful pepper; 7-10 Tbsp Parsley; 7-10 Tbsp Grease

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

700 ml Vegetable broth (instant)
1/4 l Milk
175 g Polenta semolina (corn semolina)
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
700 g small carrots
1-2 Garlic cloves
20 g Butter or margarine
2 (approx. 350 g) Courgette
75 g grated gruyère cheese
7-10 Tbsp colourful pepper
7-10 Tbsp Parsley
7-10 Tbsp Grease

Directions

1
Bring 1/2 litre of broth and milk to the boil. Add semolina while stirring and cook for 10-15 minutes while stirring continuously. Stir in oil. Season to taste with salt. Spread polenta in a greased tart tin (28 cm Ø). Peel and wash the carrots.
2
Peel garlic and chop finely. Heat the fat. Sauté garlic in it. Add the carrots and sauté briefly. Deglaze with the remaining stock and steam covered for about 10 minutes. Meanwhile clean and wash the zucchini, cut them in half lengthwise and cut into slices. Drain the carrots and collect the stock. Cook the zucchini in the broth for about 2 minutes, drain. Sprinkle polenta with half of the cheese. Put the carrots on top in a star shape. Put zucchini slices in the spaces between. Sprinkle the rest of the cheese on top.
3
Drain the carrots and collect the stock. Cook the zucchini in the broth for about 2 minutes, drain. Sprinkle polenta with half of the cheese. Put the carrots on top in a star shape. Put zucchini slices in the spaces between. Sprinkle the rest of the cheese on top. Bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for 15-20 minutes. Sprinkle with pepper and garnish with parsley