Serves 6
vegetable stock 800ml
polenta 200g (try Valsugana available at gourmet stores)
olive oil 1 tbsp, for greasing
sundried tomato paste 3 tbsp (try Fiordelisi available at gourmet stores)
tomatoes 6, sliced
fresh mozzarella 250g, sliced (try Impero available at gourmet stores)
salt and pepper to season
arugula a large handful
balsamic vinegar 1 tbsp
Heat the oven to 200°C. Heat the stock in a pan until boiling, pour in the polenta in a stream, stirring continuously until very thick. Leave to cool slightly, then press into the base and sides of an oiled tin, about 25cm x 30cm. Bake for 20 minutes or until firm.
Spread the tomato paste over the base, then arrange the tomato slices and mozzarella around the edge of the tart. Fill in the centre with more tomatoes and season well. Put the tart under a hot grill for 3-4 minutes to brown. Remove and allow to cool in the tin. Top the tart with a handful of arugula leaves and a drizzle of balsamic vinegar.