Maria Speck's Artichoke Tart with Polenta Crust

Thank you so much for all your cheers, congratulations and excitement! Sometime in the last few weeks, the little guy in my belly went from being a very abstract sort of thing to a real person who likes to wiggle around like clockwork at midnight (oh dear) and whose face I cannot wait to see. I was waiting for this to happen, for the pregnancy to morph from something I couldn't really wrap my head around to something that makes my heart leap. Now that that feeling is here, it's even better than I imagined. I'm so lucky that I get to share our happy news with all of you fantastic people. I'm so lucky, period.

A few months back, actually, more like last summer, when Max turned 35, we had a bunch of friends over for brunch before retiring to our local beer garden down the block and sitting outside under the leafy canopy while drinking beers until dinnertime. (If you are planning a trip to Berlin, ever, make it in summer. It's magic.) While we were still at home, Max made a big pitcher of Pimm's and I put out a coffee cake of some kind and frittata, too, if I remember correctly, but neither one was really more than picked at because I'd also made this artichoke tart with a polenta crust and it was inhaled in record speed. Gone in a flash. Zip, boom, bang.

I got the recipe from Maria Speck's fantastic book, Ancient Grains for Modern Meals, a pretty incredible collection of recipes featuring whole grains such as rye berries and cornmeal and rolled oats and wheat berries and spelt flour, not to mention amaranth, millet and quinoa. Just as with Kim Boyce's Good to the Grain, Maria's book is less focused on the health aspects of whole grains and more focused on the delicious flavor that these ingredients bring to the table (har). She uses cream and butter with aplomb and has a beautiful way with words - each of her headnotes makes me hungry all over again.

(Full disclosure: I learned about the book after meeting Maria at a conference a few years ago and later blurbed the book after I'd read the proofs, stomach a-growling.)

Raised in Germany with a Greek mother and a German father, Maria has fused the whole grains of her German childhood with the gutsy flavors of her Greek heritage into every recipe she put into the book (along with a wealth of knowledge on each whole grain she uses). This means you get things like farro cooked with cream and served with grapes roasted in honey for breakfast or bulgur cooked in Aleppo-pepper-spiced tomato sauce for dinner. There's Greek-style cornbread (layered with feta and thyme, served with salad for lunch, perhaps) and a brandy-soaked fruit bread made with rye flour, spices and nuts.

The artichoke tart is brilliant for the pastry-averse or just those looking for a more wholesome version of a quiche or vegetable tart. You make a pot of polenta, flavoring it with broth and cheese (an egg adds body) and then pat it out into a cake or tart pan. Then you defrost artichoke hearts (or open a can, which is what I did because I've yet to find frozen artichokes in Germany) and cut them into quarters, laying them down on the polenta base. On top goes crumbled goat cheese and then a scalliony-herby mixture of eggs and Greek yogurt and a generous sprinkling of Parmesan cheese. And that's it.

After 45 minutes in the oven, what emerges is bound to make everything else on your brunch table pale in comparison. It did on mine. What I like especially about it is that it's hearty and savory, full of wonderful flavors (the artichokes really do shine through, as does the rosemary and creamy-sourness of the yogurt and goat cheese), yet it still feels relatively light. A big wedge of this won't weigh you down the way a piece of quiche, full of cream and sporting a butter crust, would. Also, I like the fact that the polenta crust makes people first do a double-take and then ask for a second helping.

I would have given you a photo of a slice of the tart, too, just for some cross-section action, but, uh, it happened again this weekend - the tart was gone too fast for me to react (or eat a piece!). Next time, I thought, I'm making one all for myself.

Maria Speck's Artichoke Tart with Polenta Crust
Make one 10-inch tart
Recipe from Ancient Grains for Modern Meals

Crust:
1 1/2 cups low-sodium vegetable broth
1 1/4 cups water
1/2 teaspoon sea salt
1 1/4 cups polenta
1/2 cup (about 2.5 ounces) grated Parmesan cheese
1 large egg, room temperature
1/4 teaspoon freshly ground black pepper

1. Bring the broth and water to a boil in a heavy-bottomed saucepan over medium-high heat. Add the salt. Slowly add the polenta in a thin stream, whisking constantly, and continue whisking for 30 seconds. Decrease the heat to low and cover. Cook for 10 minutes, stirring with a wooden spoon every few minutes to keep the polenta from sticking to the bottom of the pot. Remove the saucepan from the heat and let sit, covered, for 10 minutes, stirring a few times. Stir in the cheese, egg and pepper.

2. Grease a 10-inch tart pan or cake pan with olive oil. Have a glass of cold water ready. Spoon the polenta into the pan and press it out, pushing it up the sides. Dip a wooden spoon or your hands in the cold water to help the polenta along. Set aside for 15 minutes and then form an even rim about 3/4 of an inch thick with moist fingers, pressing firmly. Don't worry if the crust looks rustic.

3. Put a rack in the center of the oven and heat to 375 F.

Artichoke filling:
1 cup plain Greek yogurt
2 large eggs
1/2 cup finely chopped scallions
2 tablespoons chopped flat-leaf parsley
1 tablespoon minced fresh rosemary
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
12 ounces artichoke hearts, canned or frozen
1/2 cup (2 ounces) crumbled goat cheese
1/2 cup shredded Parmesan cheese

1. Whisk the yogurt, eggs, scallions, parsley, rosemary, salt and pepper together until well-combined. Cut the artichoke hearts into quarters and distribute them evenly over the polenta crust. Sprinkle the goat cheese on top of the artichokes and pour the yogurt filling evenly over the artichokes. Sprinkle with the Parmesan cheese.

2. Bake the tart until the top turns golden brown and the filling is set, about 45 minutes. Transfer the pan to a wire rack and let cool for at least 20 minutes, though 40 is better. The tart can be prepared up to one day ahead.

Comments

[ruthie @ the twice bitten]

This. Melts. My. Heart.

What a tart, what a treat.

Such beautiful writing as always Luisa.

[Deanna]

I need to have that. I have everything I need to make it in my pantry. Guess I know what's for dinner tomorrow night.

[Dawn]

Oh, this looks SO GOOD! I am so tempted to try it, despite my fear of tarts. It is likely above my skill level, but I think I shall give it a whirl.

[Debra Weiner]

What luck--I have ALL of the ingredients in my pantry and freezer. By the way, in the U.S., Trader Joe's frozen artichokes are great. I used to by Cara Mia brand, but now never see them in the freezer section of most supermarkets. I'm also making Jamie Oliver's pizza crust tonight, and so far, it is as silky and "expectant" as Luisa described in a former post.

[Sara Belyea]

your writing, as always, is truly delightful. thank you for sharing so much of yourself! and i'm very excited about this recipe as it is naturally gluten free and i can make it for my mom :)

and oh so very happy to hear the happiness weaving in and out of your words. congratulations on the little sweet potato!

[Laurel]

You've completely sold me on this tart (and on the cabbage soup as well).

I have been reading you for several years and am so excited about your news. I am expecting my first in July and feel so blessed that I can read what you are experiencing (and cooking) on a similar journey at the same time!

Congratulations!

[Nikki Hitchcock]

Not a huge artichoke fan, but could TOTALLY use this polenta crust to advance my happiness.

[Amy]

Oh my, you've sold me. What a beautiful combination of flavors and textures--and I must admit, the other dishes you mentioned from the book sound mind-bendingly delicious as well. Can't wait to try this out and take a look at that book!

[The Flavor Carousel]

The tart looks so crisp and golden brown. Beautiful photos.

[Dawn (KitchenTravels)]

What?!? I fall a little behind in my blog reading, and I miss a BABY? Amazing. Goodness, I shan't let that happen again. ;)

Best wishes on the wonderful news! And thanks for this Amazing tart, too. xo

[kale @ tastes good to me!]

This looks/sounds A-mazing. And congratultions!!

[Stacy Marie]

Oh, this looks delicious! And considering the amount of polenta I've been eating lately, a variation may well be in order. Also--congratulations to you and Max on your little one!!

[Dave Beaulieu]

This is very cool. I like the polenta crust. I make an onion tart and may try it with that.

[Charlotte]

Wow, this looks amazing. I need to make this. I also can never find frozen artichokes so I have to crack the can (or jar) open as well. And I love to read about your progress with the bambino. I so remember that feeling when the overwhelming foggy idea morphed into "I can't wait to see this child's face". Take care.

[Melinda]

That little baby of yours sure is eating well! Looks like a great recipe -- love the golden crust and nubs of goat cheese. Thanks for sharing.

[sreebindu]

oh! congratulations :) Take care of your health & recipe looks hard work and yumm..

[Suzy]

Yum, yum, yum, yum, yum - yummzers!

My stomach is howling now.

[Tori @ eatori]

Such a beautiful tart and such gorgeous sentiments. And congratulations on all the fabulous things in the pipeline for this year.

[Gemma]

This sounds de.li.cious. Yum. Way more up my alley than cabbage soup even though you managed to make that sound enticing too. Can't wait to make this x

[Tracy]

Oh, yes. This looks delicious. I might even go a step over and put a thin layer of marinara atop the polenta crust before the artichoke filling.

[Susan @ Wish Upon A Dish]

I am soooo making this. It has every ingredient I love. All I can say is WOW.

Congrats on the new bundle of joy!! We know this little guy will be well fed.

[Stephanie]

I love the idesa of using polenta as a tart crust! Also this is a fabulous combination of flavors! Great post! Thank you!

[A Plum By Any Other Name]

I've been dying to cook polenta. I can do pastry, but gosh it can be stressful (and fussy). I can not wait to try this out!

[K Bossmann]

This tart is on the menu for this weekend....I love this cookbook (can't wait for yours, by the way!) and I have been cooking my way through it since Christmas! My husband loves the Cumin-scented Quinoa with beets...we are completely addicted to that dish! Keep feeding your new addition all of these wonderful things so that his taste buds develop to like what you want to feed him:-) Congratulations!

[Andrea]

This looks so good! Do you think it would hurt this recipe to use cornmeal instead of polenta?

[Luisa]

Thank you, loves!

Andrea - cornmeal and polenta are the same thing, polenta is simply a coarser grind than regular American cornmeal.

[Anna @ the shady pine]

Congbratulations on your wonderful happy news!

I adore polenta and grew up with it in many shapes and forms. All I can say is that this artichoke tart looks utterly delicious and I love the fact that it's that bit different to a regular tart or quicje.

[April G.]

Congratulations, Luisa! Your previous post made me a little teary--strange for a virtual stranger! Your delight is so palpable. Wonderful news!

This tart looks delicious too. I'm trying to stop eating wheat, and this looks like a great thing to try.

[ileana]

Congrats on your baby! And thanks for posting this. Looks delish.

[Liz]

A slightly belated mazaltov! Mine is due in May, and he also likes bouncing around when I'm going to sleep/working.

[teryll]

i will have to make this tart this weekend!

[Molly]

oh good GOLLY that sounds divine. and i'm stuffed. and i still think i might eat a manly slice.

yogurt custard. gluten-free crust. ba da boom! brilliant.

thanks for reviving this title, which i'd utterly forgotten about. mmm...

[Row]

*smacks lips* Oh, that tart looks so yummy! It's a bit tough finding (good) artichoke hearts right now. Is there anything I can substitute for them? Thanks, Luisa! :)

[Karista]

This looks divine! On my list to prepare this week. Love your blog Luisa!!

[Annie Hollywood]

This is getting clipped straight to Evernote.

Mediterranean, specifically Greek, food is my favorite. I miss my old neighborhood in Astoria, Queens. (At least the Persian and Armenian food in LA is an interesting variation on it. Convenience in the freezer case: completely shelled fresh fava beans!)

My sister was just diagnosed as gluten intolerant so I appreciate the recipe on that level as well.

[Neil]

Sounds amazing! I am not adverse to pastry, however this does look yumbo!!!

[Luisa]

Thanks, guys!

Row - You can't find canned or frozen ones where you are? My other suggestion would be asparagus, but fresh, which precludes you from making it until the spring... :)

[Amanda]

Made this last night---holy goodness!! Served with salmon for dinner and it was perfect!

[The Food Hunter]

Oh this sounds wonderful...will need to make soon.

[lala]

I like your photo of the whisk with scallions

[Sasha]

This cookbook sounds like a winner. I love the idea of a polenta crust and, just as much, I love the idea of farro cooked with cream and served with grapes roasted in honey for breakfast Two more recipes to certainly try!

Congratulations on all of your wonderful news as late!

[LeeLee]

Sounds so delicious!

[Jocelyn Z]

Also due in June, and I've just been able to feel the baby moving for the past week or so. Also, I've gone from "Food is kind of gross" during the first trimester to "I can eat again" to "I am ravenously hungry ALL THE TIME" in what feels like a flash.

Are you guys finding out the sex before birth? I just found out on Monday that Amelia Grace is a girl. It's kind of mind-blowing.

[Sarah Parga]

Ooh! I just bought both of the books you mention...you made them sound so good. :) I can't stop buying cookbooks.