Artichoke Tart

If you like artichokes, parmesan and feta cheese then this is the dish for you! Savory and tangy, with a creamy polenta crust and bits of parsley and rosemary.

I found the original recipe in "Ancient Grains for Modern Meals" by Maria Speck and only made a few changes to suite my family. I changed one of the cheeses from goat to feta, halved the recipe and made it in mini tart pans and increased the parmesan. Yummy stuff, reminiscent of baked artichoke dip.
I used this as a main course but it would make a good side or cut in wedges an appetizer.

Makes 4- 4inch tarts.
Polenta crust:
3/4 cup of broth, chicken or vegetable
3/4 cup of water
1/2 teaspoon salt
3/4 cup polenta or corn grits
1/3 cup shredded parmesan cheese
1 egg
Filling:
1/2 cup plain Greek yogurt
1 egg
1/4 cup minced onion
1 tablespoon finely minced parsley
2 teaspoons finely minced rosemary
1/4 teaspoon salt
dash black pepper
1  12oz. can artichokes, well drained
2 oz. crumbled feta cheese
1/3 cup shredded parmesan
To make crust:
Bring the broth and water to a boil in a medium saucepan.

Slowly add the polenta in a steady stream, stirring constantly.

Simmer and stir until thick about 10 minutes then put the lid on and set aside for 10 minutes.

Lightly spray tart pans with olive oil.
Spoon polenta into pans, gently pushing up the sides.

Set aside.
To make filling:
Gently stir together all the filling ingredients except the parmesan cheese.

Spoon into the crust.

Top with parmesan.

Bake at 375F. for 25 minutes, until the cheese on top is starting to brown.

Serve with a crisp, green salad or what ever you want, who am I to tell you what to eat.

Delish!