Relax and Mushroom Rosemary Tart with Polenta Crust

Today was that Oh so enjoyable annual exam. You know the one I’m talking about.  I used to get so nervous when I went to the doctor. So I stopped going to all doctors except one, the “lady specialist”. 

Weight hasn’t changed in 10 years, still 118 lbs.

Height is the same. I’m not shrinking yet.

Blood pressure is still the same although not quite as low as it used to be:  102 over 68.  Nothing to worry about there.  When I heard the nurse say the reading, I wondered what it would be at the finish line of the Boston marathon.  Then I posted it on Twitter and Eric thought a reading at the starting line would be interesting.

I think the majority of runners would be rushed to hospital with an average of something like 200 over 120 – ready to blow.

The blood pressure check is the easy part of the exam.  It’s all downhill from there or, since the expression is based on context, AND we were talking about running, guess I should say it’s all UPHILL from there. Speaking of UP…

So there you are lying on the exam table with no where to look but UP.  Does your doctor have a picture stuck to the ceiling?  Mine does. It’s a pretty picture of a mountainous horizon and colorful flowers. 

Anything would be better than a mirror but then again, I guess there are those curious types that want to see everything. A mirror would do it!

There you are looking up at the picture on the ceiling, trying to somehow pretend you are among the flowers, walking towards the mountains, anything to get your mind OUT of that room and into a more pleasant place.  The Doctor says “relax”.  What’s he thinking?!  This is anything BUT a relaxing situation.  The Doctor would have better luck if he said “Tighten up”, at least then he’d get what he asked for.

A Mushroom Tart

This recipe is based on a classic tart found in the book “Ancient Grains for Modern Meals” by Maria Speck.  I love this book. It was sent to me by Sarah of TasteSpotting.  Thanks Sarah!

The tart is easy to make even though the ingredient list looks long. It’s can be a quick recipe if you make the polenta crust a day ahead.  I lightened it up by using non-fat Greek yogurt instead of whole milk yogurt as well as using Light Laughing Cow cheese instead of crumbled goat cheese.  The original recipe, found on page 168 uses Artichokes but when I went to grab the artichokes from the cupboard, there were none to be found. I used fresh mushrooms instead, a terrific substitution.

Makes 1 pie to serve 4 – 6

Polenta Crust

• 1 1/2 cups vegetable broth
• 1 1/4 cups water
• 1/2 tsp. sea salt
• 1 1/4 cups polenta/corn grits (I used Bob’s Red Mill)
• 1/2 cup parmesan cheese
• 1 large egg
• 1/4  tsp. fresh grated pepper

Mushroom Rosemary Filling

• 1 cup plain non-fat Greek style yogurt
• 3/4 cup Egg Beaters + 1 large egg
• 1 shallot, chopped
• 1/4 cup chopped Italian parsley
• 1 TBS minced fresh rosemary
• 1/2 tsp. sea salt
• 1/2 tsp. fresh ground black pepper
• 10 oz. mushrooms, peeled and sliced.
• 6 Light Laughing Cow cheese wedges (*I used sun dried tomato-mozzarella flavor)
• 1/2 cup Parmesan cheese

Making the Polenta Crust:

Bring the broth and water to a boil. Add the salt then whisk in the polenta. Continue to whisk for another 30 seconds while decreasing the heat to low.  All to cook, covered for 10 minutes but stir every 2 minutes to prevent sticking. 

Remove polenta from heat and allow to sit, covered for 10 minutes. Add the cheese, egg and pepper. Stir and set aside.

Prepare a 10” pan with non stick cooking spray.  Spread the polenta into the pan and up the sides. It’s sticky so use cold water to help spread it evenly with a spoon or your clean hands. Set aside to firm up for 15 minutes.

Prepare the filling:

Preheat the oven to 375 F. 

Put the yogurt, Egg Beaters and egg, chopped shallot, parsley, rosemary, salt and pepper into a bowl and mix until blended smooth.

Grab the pan with the polenta crust and place the mushroom slices all around the sides and bottom.  Break up the Laughing Cow Cheese and distribute on top of the mushroom slices.  Gently pour the filling over the top.  Sprinkle on the Parmesan cheese.

Bake for 45 – 50 minutes.  Allow to cool for at least 20 minutes and up to 45 if you can so the tart will firm up. 

The crust is crispy around the sides and more tender in the middle.  It has a delicate flavor.  The tart is somewhat tangy because of the yogurt but the earthy mushrooms and cheesy additions bring it all to life.  It’s a keeper for the “favorites” recipe box.