Goat’s cheese and polenta tart with caramelised onions and grilled vegetables

Name: Goat’s cheese and polenta tart with caramelised onions and grilled vegetables
Yield: Serve 4
Ingredients: 200 g tinned sweetcorn, well drained; 600 ml milk or water; 600 ml milk or water; 375 g prepared shortcrust pastry; 150 g quick-cook polenta; 30 g unsalted butter; 100 g herb goat’s cheese; 4 tablespoons olive oil; 2 red onions, thinly sliced; 2 teaspoons caster sugar; 2 tablespoons balsamic vinegar; 4 baby courgettes, halved horizontally; 2 portobello mushrooms, thickly sliced; 4 plum tomatoes, halved; 2 red peppers, halved, deseeded and cut into thick strips; 2 garlic cloves, crushed; 4 tablespoons basil pesto (bought or home-made - see PG TIPS); 12 fresh basil leaves; salt and freshly ground black pepper; salt and freshly ground black pepper

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

The goat’s cheese and polenta filling is lovely served on its own, without the crisp pastry tarts. This dish is enjoyed by many vegetarian diners at The Lanesborough, where it has been a favourite for many years.

Ingredients

375 g prepared shortcrust pastry
600 ml milk or water
200

Vegetarian
Pie

Method

Preheat the oven to 190°C/375°F/gas mark 5. Roll out the pastry to 5mm thick to line the tartlet tins or pastry rings. Fill with a little baking paper and baking beans and bake blind for