Pumpkin polenta tart with tomato and olive salsa
easy
75 mins
75 mins
Ingredients
- 750 g Pumpkin (e.g. Hokkaido)
- 1 medium onion
- 4 TABLESPOONS Butter
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/2 l Milk
- 150 g Polenta (corn semolina)
- 500 g Tomatoes
- 100 g green olives (without stone)
- 4 Stem(s) flat leaf parsley
- 1 sprig of rosemary
- 2 TABLESPOONS White wine vinegar
- 4 TABLESPOONS Olive oil
- 100 g Mountain cheese (piece)
- 7-10 Tbsp Grease
Directions
- 1
Cut the pumpkin into slices, remove the seeds and peel. Cut into small cubes. Peel and finely dice onion. Melt 2 tablespoons of butter in a pot. Fry onion and pumpkin for about 5 minutes.
- 2
Season with salt and pepper.
- 3
1/2 l water and milk to the pumpkin, bring to the boil. Add about 1 teaspoon salt. Take pot from the stove. Sprinkle in polenta while stirring constantly. Put it back on the stove and let it swell at very low heat for 30-40 minutes.
- 4
Stir from time to time so that it does not set in.
- 5
Wash, quarter and seed the tomatoes. Dice the flesh. Cut olives into thin rings. Wash herbs, shake dry, pluck off leaves or needles and chop coarsely. Mix vinegar, salt and pepper.
- 6
Strongly beat down the oil. Fold in tomatoes, olives and herbs.
- 7
Finely grate the cheese. Stir half the cheese and 2 tablespoons of butter into the polenta. Season to taste. Spread into a greased ovenproof dish (e.g. tart dish, approx. 24 cm Ø, or a flat casserole dish).
- 8
Spread 4 tablespoons of tomato and olive salsa on top. Sprinkle with the rest of the cheese. Bake the tart in a preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for 10-15 minutes. Serve with the rest of the salsa.
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