Upside-Down Cherry Tomato and Red Onion Tart with Creamy Basil Polenta and White Beans

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Lightly grease a 20 cm / 8-inch round pan with a little of the olive oil.

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   2. In a bowl, combine the cherry tomatoes, red onion, 2 minced garlic cloves, balsamic vinegar, maple syrup, 2 tablespoons olive oil, dried thyme, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Spread the mixture evenly over the bottom of the pan.

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   3. Bake the tomatoes and onion for 20 minutes at 200 °C / 400 °F, until juicy and lightly caramelized.

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   4. Meanwhile, heat the vegetable broth and water in a medium saucepan until gently boiling. Reduce the heat to medium-low and slowly whisk in the polenta to prevent lumps.

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   5. Cook the polenta for 8 to 10 minutes, stirring frequently, until thick and creamy. Stir in 1 tablespoon olive oil, nutritional yeast, the grated garlic clove, lemon zest, half of the basil, 1/2 teaspoon salt, and the remaining black pepper.

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   6. Add the cooked white beans to the polenta and fold them in gently so they do not break up too much. Cook for 2 more minutes so they heat through.

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   7. Remove the pan from the oven. Carefully spoon the bean polenta over the tomato and onion layer, smoothing the top with a spatula.

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   8. Return the pan to the oven and bake for 20 minutes more at 200 °C / 400 °F, until the top is set and the edges look lightly golden.

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   9. Let the tart rest for 10 minutes out of the oven. Run a knife around the edge and carefully invert onto a large plate so the tomatoes are on top.

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    10. Finish with the remaining basil over the top and serve hot or warm.