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