Easter Dinner

I am so far behind on my posts but I did want to share some photos from our lovely Easter dinner on our brand new table that expands to seat 8!!! A huge step up in the "grown-up" world of furniture for us.

I found this tart based on the following criteria: meal item must contain goat cheese and must be able to be assembled in advance.  The tart was heartily enjoyed by all - the smooth, tangy filling although filled with goat cheese, artichoke hearts, parmesan and greek yogurt tasted surprisingly light. The polenta crust was lovely and not too heavy. My only warnings would be that I think there needs to be more liquid in the polenta so it doesn't dry out during the baking time and that it's better to have a thicker bottom crust than side crust. I used a 10" springform pan and as long as you run a thin knife or spatula around the edge of the polenta crust before opening the pan, you should be able to produce a perfectly intact crust.


Artichoke Polenta Tart (Maria Speck)

Polenta Crust

• 1 1/2 c. water
• 1 1/2 c. broth
• 1 1/4 c. polenta
• 1/2 c. parmesan, grated
• 1 egg
• 1/4 tsp freshly ground pepper
• 1/4 tsp sea salt

1. Bring the water and broth to a boil. Pour the polenta in a slow stream, whisking to combine. Remove from heat. Cover and let sit for 10 minutes, stirring once or twice.
2. Remove the lid and let cool for 5-10min. While it cools, line the bottom of a springform pan with parchment paper and grease the sides of the pan.
3.Stir in the egg, parmesan, salt and pepper into the polenta. Get a cup of cold water. Dip your fingertips/hands into the cold water and press the polenta into the springform pan. You want a thickness of about 3/4" for the crust.
4. Press the polenta into the bottom of the pan and up the sides. You should be able to get a crust height of 4-5". Set aside. Preheat oven to 375 degrees F.

Filling

• 12 oz can marinated artichoke hearts, drained
• 1/2 c. crumbled goat cheese
• optional: sorrel or spinach - a small handful
• 1 c. plain greek yogurt
• 2 large eggs
• 1/4 - 1/2 c. finely chopped green onions
• 2-3 Tbs freshly chopped parsley or 1-2 Tbs dried parsley
• 1/4 tsp freshly ground pepper
• 1/4 tsp sea salt
• 1/3- 1/2 c. parmesan

1.  Spread the artichoke hearts over the bottom of the polenta crust. Crumble the goat cheese on top. Add sorrel or spinach if using.
2.  Beat the yogurt, eggs, green onions, pepper, sea salt and parsley together. Pour over artichokes and goat cheese.
3. Sprinkle the parmesan over the top of the tart.
4. Bake for 45 min. Center should appear mostly firm when tart is gently shaken. Parmesan should be golden brown on the top.
5. Remove from oven and place on cooling rack for 20-45 min. You can serve immediately or place in the fridge for later. It's best at room temperature or warm.

Spanish Banks, looking back at downtown Vancouver

Best Easter crew gathering ever!