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Polenta Crust Tomato Tart

Deborah, Taste and Tell
  • 100 minutes
  • Serves 4 to 6

INGREDIENTS

4

Roma tomatoes, halved

8

sprigs of thyme

cracked black pepper

1/2 cup

all-purpose flour

1 cup

instant polenta or cornmeal

120 g

butter (about 8 1/2 tablespoons)

1/3 cup

water

salt

300 g

reduced-fat cream cheese

3

eggs

1/2 cup

chopped basil leaves

1/3 cup

finely grated Parmesan