Polenta Tomato Tart Avocado Hollandaise 3

Polenta Tomato Tart & Avocado Hollandaise Sauce

This Polenta Tomato Tart & Avocado Hollandaise Sauce is the perfect way to indulge in summer heirloom tomatoes. The tart is made with a gluten-free polenta crust and topped off with a vegan Hollandaise sauce made using avocado. You're gonna have a hard time sharing!

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Ingredients

 1 cup polenta (cornmeal)
 3 ⅓ cups water
 1 bay leaf
 1 teaspoon salt
 1 ½ pounds heirloom tomatoes
 1 ounce spicy cheese, shredded
 ½ ounce Cotija, crumbled
 1 avocado
 1 tablespoon fresh lemon juice
 1 tablespoon olive oil
 ¼ cup cilantro, chopped
Yields1 Serving
Nutrition Facts

Servings 1

Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

Instructions

1

Add 3 cups of water to a small saucepan along with the bay leaf, and bring it to a boil. Add a teaspoon of salt and reduce to a simmer. Slowly pour in the cup of polenta (cornmeal), while whisking to breakup up any clumps. Reduce heat until only a couple of large bubbles appear at a time and continue to stir with a wooden spoon. Cook until creamy and polenta just pulls away from the sides.

Polenta 1

2

Remove the bay leaf. Add in the 1 ounce of spicy shredded cheese (about 3/4 cup) and mix well. Salt and pepper polenta to taste. I used a peppery Gouda and it was epic but you can use any cheese really.

Cheesy Polenta 1

3

Spray a 9-inch tart pan with cooking oil and transfer polenta to the prepared pan. Spread it evenly over bottom and up sides. Bake at 375 degrees F until crust is dry and crisp on edges, about 30 minutes.

4

While the crust bakes, slice the heirloom tomatoes. When done baking, remove from the oven and top with the tomatoes. Sprinkle a pinch of salt over the top and return to oven. Bake for another 15 minutes until the tomatoes are heated through.

Heirloom Tomato Tart 1

5

Let's make this yummy vegan Hollandaise sauce while those tomatoes cook. Add 1 ripe avocado, 1 tablespoon fresh lemon juice, a healthy pinch of salt and 1/3 cup of hot water to a blender. Blend until smooth. Add in 1 tablespoon of olive oil and blend to combine. Sauce should be thick but move. Add a bit more oil if needed. Oh, and have I mentioned how much I love my Waring Blender? It's as nice to look at as it is powerful.

6

Remove the tart from the oven and top with cotija cheese and cilantro. Serve slices with the avocado Hollandaise sauce and enjoy!

Polenta Tomato Tart 1

7

Polenta Tomato Tart Avocado Hollandaise 2

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JerryJamesStone

Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say ‘hella’ too much. Founder and creator of Cooking Stoned.

Ingredients

 1 cup polenta (cornmeal)
 3 ⅓ cups water
 1 bay leaf
 1 teaspoon salt
 1 ½ pounds heirloom tomatoes
 1 ounce spicy cheese, shredded
 ½ ounce Cotija, crumbled
 1 avocado
 1 tablespoon fresh lemon juice
 1 tablespoon olive oil
 ¼ cup cilantro, chopped

Directions

1

Add 3 cups of water to a small saucepan along with the bay leaf, and bring it to a boil. Add a teaspoon of salt and reduce to a simmer. Slowly pour in the cup of polenta (cornmeal), while whisking to breakup up any clumps. Reduce heat until only a couple of large bubbles appear at a time and continue to stir with a wooden spoon. Cook until creamy and polenta just pulls away from the sides.

Polenta 1

2

Remove the bay leaf. Add in the 1 ounce of spicy shredded cheese (about 3/4 cup) and mix well. Salt and pepper polenta to taste. I used a peppery Gouda and it was epic but you can use any cheese really.

Cheesy Polenta 1

3

Spray a 9-inch tart pan with cooking oil and transfer polenta to the prepared pan. Spread it evenly over bottom and up sides. Bake at 375 degrees F until crust is dry and crisp on edges, about 30 minutes.

4

While the crust bakes, slice the heirloom tomatoes. When done baking, remove from the oven and top with the tomatoes. Sprinkle a pinch of salt over the top and return to oven. Bake for another 15 minutes until the tomatoes are heated through.

Heirloom Tomato Tart 1

5

Let's make this yummy vegan Hollandaise sauce while those tomatoes cook. Add 1 ripe avocado, 1 tablespoon fresh lemon juice, a healthy pinch of salt and 1/3 cup of hot water to a blender. Blend until smooth. Add in 1 tablespoon of olive oil and blend to combine. Sauce should be thick but move. Add a bit more oil if needed. Oh, and have I mentioned how much I love my Waring Blender? It's as nice to look at as it is powerful.

6

Remove the tart from the oven and top with cotija cheese and cilantro. Serve slices with the avocado Hollandaise sauce and enjoy!

Polenta Tomato Tart 1

7

Polenta Tomato Tart Avocado Hollandaise 2

Polenta Tomato Tart & Avocado Hollandaise Sauce