Olive OilParmesanPestoTomato

Polenta, Parmesan & Tomato Tarts

Polenta, a beloved Italian staple ingredient, is perfect for both savoury and sweet dishes. We’ve used it to make pastry for these elegant tarts with a vibrant pesto and tomato filling. For ease, we’ve used an olive oil pastry – no messy hands or tedious rubbing needed, just a quick mix with a fork!

Prep Time: 10 mins
Cooking Time: 20 mins

Used in this recipe

Ingredients

For the pastry

125g polenta
200g plain flour, plus extra for kneading and rolling
50g freshly grated Parmesan, plus extra for sprinkling
Salt and freshly ground black pepper
100ml Filippo Berio Classico Olive Oil
100ml cold water

For the filling

450g vine cherry tomatoes
2 tbsp Filippo Berio Classico Olive Oil
2 cloves garlic, crushed
Salt and freshly ground black pepper
2 sprigs fresh thyme, stems removed

For the topping

6 tbsp Filippo Berio Classic Pesto
6 tbsp freshly grated Parmesan
12 cherry tomatoes, assorted colours, sliced
Filippo Berio Extra Virgin Olive Oil, for drizzling
Rocket leaves, to serve

Method

For the pastry, pulse the flour, polenta, Parmesan, olive oil, salt, and pepper in a food processor until fine crumbs form. Add the water and process until the dough forms.
Gather the dough into a ball with your hands and knead gently on a lightly floured surface for 4 - 5 minutes or until the dough is smooth and slightly elastic.
Divide into 6 portions. Roll each on a lightly floured sheet of non-stick baking paper to a 16 cm disc. Line six 11 cm loose bottomed tart tins, trim the excess, place on a large baking tray and chill for 30 minutes.
Preheat the oven to 180 °C (Gas Mark 4). Place the tomatoes on a baking tray, drizzle with 1 tbsp of Filippo Berio Classico Olive Oil, season with salt and pepper and cook for 10 minutes until they start to burst.
Prick tart bases with a fork, line with baking paper, fill with baking beans, and cook for 12 minutes. Remove beans and paper, cook for another 4 - 5 minutes until golden.
Meanwhile, heat the remaining Filippo Berio Classico Olive Oil over a low heat, in a medium saucepan, add the garlic and cook gently for 1 minute. Add the roasted tomatoes and cook for 10 - 12 minutes until the moisture disappears, stirring and pressing down occasionally. Season to taste and add the thyme leaves, reserving a few for decoration. Remove from the heat and allow to cool.
Spoon 1 tablespoon of pesto in the base of each pastry case, then sprinkle over 1 tablespoon of the Parmesan. Divide the tomato mixture between the tarts, then top each with the sliced tomatoes. Drizzle over a little oil, return to the oven and cook for 12 minutes.
Cool slightly, remove from the tins and sprinkle over the reserved thyme leaves. Serve with a rocket salad.

Classico Olive Oil

From £10.99

This versatile all-purpose Olive Oil is excellent for sautéing, grilling and roasting or as a base for sauces. Delicious with everything from meat and poultry to your favourite vegetables. Oil comprising exclusively olive oils that have undergone refining and oils obtained directly from olives.