Polenta tartlets with Piccolo tomato, goat's cheese and chives

24
60 minutes

Ingredients

Filling

  • 200g of Piccolo tomatoes
  • 1 banana shallot, finely chopped
  • 1/2 celery stick, finely chopped
  • 1 tbsp of Worcestershire sauce
  • 1 tsp Tabasco
  • 1 pinch of celery salt
  • 1 pinch of cracked black pepper
  • 1 pinch of sugar
  • oil

Tartlet

  • 100g of polenta
  • 100g of plain flour
  • 100g of Parmesan, grated
  • 40g of butter, chilled, cubed
  • 150ml of buttermilk

To serve

  • goat's cheese, to crumble
  • chives, finely chopped

Method

1
Begin by making the filling for the tartlets. Place the tomatoes into a bowl and cover with boiling water. Leave for 1–2 minutes, then drain and leave to cool. Nick the skin with a knife and squeeze – they should easily pop out whole. Roughly chop the tomatoes and reserve to one side
  • 200g of Piccolo tomatoes
2
In a saucepan set over a medium heat, warm a splash of oil. Add the shallot and celery, lower the heat and sweat until soft and translucent, for approximately 10–15 minutes
  • oil
  • 1 banana shallot, finely chopped
  • 1/2 celery stick, finely chopped
3
Turn up the heat a touch and add the chopped tomatoes, followed by the Worcestershire sauce and Tabasco. Season with the celery salt, black pepper and sugar. Leave to reduce and thicken, stirring occasionally, until you are left with a jam-like consistency
  • 1 pinch of sugar
  • 1 tbsp of Worcestershire sauce
  • 1 tsp Tabasco
  • 1 pinch of celery salt
  • 1 pinch of cracked black pepper
4
Next prepare the tartlet cases. Preheat an oven to 190°C/gas mark 5
5
In a food processor, combine the polenta, flour and Parmesan and pulse to combine. Add the cubed butter and pulse to create a thick crumb. Finally add the buttermilk, pulsing until you form a rough pasty – make sure not to over-mix as this will make the pastry tough. This can also be done by rubbing together the butter and flours by hand
  • 40g of butter, chilled, cubed
  • 100g of polenta
  • 100g of plain flour
  • 100g of Parmesan, grated
  • 150ml of buttermilk
6
Bring the pastry into a ball, wrap in cling film and leave to rest in the fridge for 30 minutes
7
Grease 2 small cupcake tins. Dust your work counter with polenta and roll out the pastry to the thickness of a pound coin. Using a pastry cutter that is slightly larger than the circumference of the holes in your tin, cut out discs of the pastry and place them over the holes
8
Gently press down and form a small lip to contain the filling. Prick the base of each tartlet with a fork and bake for 8 minutes, until the pastry is light and golden
9
Allow to cool, then add about 2 teaspoons of the tomato jam into each tartlet. Place back in the oven and bake for a further 5 minutes. The pastry should become slightly darker and the jam should set slightly
10
Once done, allow to slightly cool and gently ease the tartlets out. Place onto a wire rack to cool to room temperature
11
To serve, crumble over some goat's cheese and top with a sprinkling of finely chopped chives
  • chives, finely chopped
  • goat's cheese, to crumble