1 1/2 cups low sodium vegetable broth
1 1/4 cups water
1/2 t. sea salt
1 1/4 cups polenta
1 large egg, room temperature
1/4 t. black pepper, freshly ground
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 ten minutes, stirring with a wooden spoon to keep from sticking to the bottom of the pan. Remove the saucepan from the heat and let it sit, covered for ten minutes. Stir in the cheese, egg and pepper.
Grease a 10″ tart or cake pan with olive oil. Have a glass of cold water ready. Spoon polenta into the pan and press it out, pushing up the sides. Set aside for 15 minutes then form an even rim about 3/4″ thick with moist fingers, pressing firmly. Don’t worry if the crust looks rustic.
Put a rack in the center of the oven and preheat to 375 degrees.
1 cup plain Greek yogurt
2 large eggs
1/2 cup finely chopped scallions
2 t. chopped flat leaf parsley
1 t. minced fresh rosemary
1/4 t EACH salt and black pepper
12 oz. artichoke hearts, canned or frozen
1/2 cup crumbled goat cheese or feta
1/2 cup grated Parmesan cheese
Whisk the yogurt, eggs, scallions, parsley, rosemary,s&p together until well combined. Cut the artichoke hearts into quarters and distribute evenly over the polenta crust. Sprinkle the goat cheese on top of the artichokes and pour the yogurt filling over evenly. Sprinkle with Parmesan. Bake the tart until the top turns golden brown and the filling is set, about 45 minutes. Transfer to a wire rack and let cool for at least 20 minutes, although 40 minutes is better. Can be prepared one day ahead.