Tomato, Cheese and Basil Tart with Polenta Crust

Bob's Red Mill logo

by | Updated: December 4th, 2016

Want to take all the cheesy goodness of pizza but give it a gourmet makeover? This recipe offers an elegant variation to your favorite quick-and-easy meal. With tangy Chèvre cheese and basil complimenting sweet Roma tomatoes, this savory pie packs all the comfort of a cozy soup without any of the common dullness. Serve this polenta-crusted tart with a small green salad for a robust and dignified meatless dinner.

Polenta, Tomato, Basil and Chèvre Tart

Tomato, Cheese and Basil Tart with Polenta Crust


2 cups polenta corn grits (use gluten-free polenta, if needed)
2 lbs. Roma tomatoes, skinned, seeded and sliced
8 oz. chèvre, divided
½ cup sun-dried Tomatoes (in oil), puréed
¼ cup fresh basil, chopped
1 to 2 Tbsp. extra virgin olive oil, if needed
Black pepper, freshly ground
Salt, to taste


  1. In a colander, place the Roma slices to drain over a bowl or the sink and toss in salt. Let tomatoes sit for at least half an hour, to drain off the liquid.
  2. Cook polenta in a saucepan according to package directions. When done, remove saucepan from heat and mix in pureed sun-dried tomatoes, adding olive oil if too thick and mushy. Gently mix in ½ cup of chèvre.
  3. Preheat oven to 375 degrees F. Grease a 10- or 12-inch cast-iron skillet. A pie plate or other baking dish can also be used.
  4. Transfer the hot polenta mixture to the cast-iron skillet, spreading it evenly along the sides and bottom of the pan.
  5. Set skillet aside for 10-15 minutes and let polenta cool.
  6. Spread remainder of the chèvre on the bottom part of the crust. Create layers with half of the Roma slices, then half of the basil and top with sprinkles of black pepper. Repeat with the rest of the tomatoes, then basil and then pepper.
  7. Bake for 35 to 45 minutes until the edges are golden.