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Artichoke-Rosemary Tart in a Polenta Crust
EA STEWART20Ingredients
80Minutes
280Calories
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Ingredients
US|METRIC
8 SERVINGS
- crust (Polenta)
- 1 1/2 cups low sodium vegetable broth
- 1 1/4 cups water
- 1/2 tsp. fine sea salt
- 1 1/4 cups polenta grits ({I used Arrowhead Mills organic polenta})
- 1/2 cup shredded Parmesan cheese ({About 2½ ounces; use the large holes of a box grater})
- 1 large egg (at room temperature)
- 1/4 tsp. freshly ground black pepper
- cheese (Artichoke, Filling)
- 1 cup whole milk Greek yogurt (plain)
- 2 large eggs
- 1/2 cup green onions (finely chopped, {about 3})
- 2 Tbsp. fresh flat leaf parsley (chopped)
- 1 Tbsp. fresh rosemary (minced)
- 1/4 tsp. fine sea salt
- 1/4 tsp. freshly ground black pepper
- 12 oz. artichoke hearts
- liquid
- 2 oz. crumbled goat cheese (or about ½ cup)
- 1/2 cup shredded Parmesan cheese
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol100mg33% |
| Sodium710mg30% |
| Potassium270mg8% |
| Protein13g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate21g7% |
| Dietary Fiber5g20% |
| Sugars2g |
| Vitamin A10% |
| Vitamin C10% |
| Calcium25% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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