Pinned it, Made It – Polenta Tart with Roasted Cherry Tomatoes


Vegan Polenta Tart with Roasted Cherry Tomatoes | #veggieangie

It’s been inspiring to collect Vegan Recipes on my Pinterest Board lately. There are so many amazing looking delicious recipes to make! Today’s recipe is vegan, gluten-free, and surprisingly easy to make!

Vegan Polenta Tart with Roasted Cherry Tomatoes | #veggieangie

Get the recipe: Vegan Polenta Tart with Roasted Cherry Tomatoes from The Kitchn

Vegan Polenta Tart with Roasted Cherry Tomatoes | #veggieangie

Helpful notes:

  • When I made the polenta from scratch I found that I had enough for two 8-inch pie pans. If you would like a thicker crust follow the original recipe and use a one 10-inch tart pan with a removable bottom.
  • The recipe says to roast your cherry tomatoes and garlic cloves for 10 minutes at 375°F. It took mine longer to roast and burst, so either add more time or roast them at 400°F for 10 minutes.
  • If you would like easier bites, consider slicing the tomatoes in half before roasting. You can still lay them skin side up on the polenta crust for a pretty presentation!
  • I minced my roasted garlic after it had cooled and added it to the top of my tart.

The hubby and I are leaving for Houston tomorrow to start filming a new project in our video series with Rice University Art Gallery. I’m hoping to visit some new vegan restaurants in Houston. Enjoy your week!

xo angie

This entry was posted in Gluten-Free, Pinned it Made it, Savory Recipes. Bookmark the permalink.

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