The polenta makes for a flavorful crust that compliments the vegetables you love or have growing in your garden, or any other filling you choose.
Polenta Torte Crust:
9" Torte Pan
1 Cup Flour (For a Gluten Free crust substitute GF Flour)
1/2 Cup Corn Meal
1/4 Cup White Sugar
1/4 Tsp Salt
6 Tbsp Butter (Chilled) Diced
1 Beaten Egg
Add dry ingredients to mixing bowl (highly recommend using a mechanical mixer with the paddle attachment) and mix.
Add chilled diced butter and let mix until well incorporated.
Add egg and mix until a dough is formed.
Remove from bowl, wrap in plastic wrap and chill for 30min (or you can freeze it for another day)
Remove from refrigerator and let stand 15min or until dough is pliable.
Dust surface and rolling pin with flour and roll dough into a circle the size of the bottom of your torte pan.
Place a piece of plastic wrap in the torte pan with the edges hanging over the side of the pan.
Place dough into pan and, with you fingers, begin to press the dough from the center towards the edges pushing the dough up the edge of the pan. Be sure to push dough into all edges. With a fork poke holes in the bottom of the dough.
Place pan in 375 degree oven and bake 12-15 min or until dough is no longer soft and it becomes golden. Remove from over and let rest until cool.
(you do cook with plastic wrap it does not burn or attach to your crust)
Polenta Torte Filing:
You can fill the torte with any ingredient you prefer. From veggies to meats it is your choice.
Add filling to torte shell.
Mix 6 eggs with one cup of Heavy Cream, add salt and pepper to your liking.
Pour Egg mixture into torte and place in 375 degree over and back 18-20min or until egg mixture is firm and set. Allow to cool 5-10min, cut and serve.
Jeramie drizzled the torte at his demonstration with a homemade Balsamic reduction and some fresh homemade pesto!