Polenta-Tarte alla caprese
very easy
75 mins
75 mins
Ingredients
- 7-10 Tbsp some + 200 g cold butter
- 250 g Polenta (corn semolina)
- 150 g + some flour
- 200 g Double cream cheese
- 1 Egg (Gr. M)
- 1.2 kg Chicken filet
- 4-5 Tbsp Oil
- 7-10 Tbsp salt, pepper
- 500 g cherry tomatoes
- 3 (125 g each) Packages
- 7-10 Tbsp Mozzarella
- 1 bunch/pot of basil
Directions
- 1
Grease a baking tray (approx. 35 x 40 cm). For the dough mix polenta and 150 g flour in a bowl. Add 200 g butter in pieces and work into crumbles with the dough hooks of the mixer.
- 2
Add cream cheese and egg. First work briefly with the dough hooks of the mixer, then quickly work into a smooth dough with your hands.
- 3
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Roll out the dough on a lightly floured work surface to a rectangle of approx. 37 x 42 cm. Place the dough on the tray and press up the edges.
- 4
Pre-bake the polenta in a hot oven for about 10 minutes.
- 5
Wash the meat, dab dry and chop finely. Heat the oil in a large pan. Brown the meat in it in portions all around. Season with salt and pepper and remove.
- 6
Meanwhile wash and halve the tomatoes. Dice the mozzarella and dab dry with kitchen paper. Wash basil, shake dry and pluck the leaves.
- 7
Remove the bottom from the oven. Spread the meat, tomatoes and about half the basil on top. Sprinkle with mozzarella, season with salt and pepper. Bake in the oven at the same temperature for 15-20 minutes.
- 8
Remove from the oven, arrange and garnish with remaining basil.
Nutrition Facts
300 kcal
15 g
17 g
20 g
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