Lazy weekend recipes: Rosemary polenta tart with roasted garlic & white beans

Name: Rosemary Polenta Tart Recipe | Vegan Recipe | Holland & Barrett
Ingredients: 250g baby plum tomatoes, halved lengthways; 3 garlic bulbs, skin on; 15g rosemary, finely chopped; 150g spinach

rosemary tart on a dark background with a tea towel

Bake this tasty and filling rosemary polenta tart with roasted garlic, white beans, spinach and roasted tomatoes for a vegan meal that hits the spot

Ingredients

250g baby plum tomatoes, halved lengthways
3 garlic bulbs, skin on
2 tsp salt
15g rosemary, finely chopped
125g polenta
150g spinach
2 x 400g tinned white beans

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Healthy Diet

Nutritional information

Per	Serving
Energy (kcal)	265kcal
Fat	2g
of which saturates	0.2g
Carbohydrates	42.5g
of which sugars	4g
Fibre	11g
Protein	13g
Salt	2.6g

Method

Step 1

Preheat the oven to 140ºC/120ºC fan/gas mark 1 and lay the halved plum tomatoes on a tray. Place low in the oven and cook for 1 to 1.5 hours (until the tomatoes are reduced in size and wrinkled). Remove and allow to cool.

Step 2

Turn the oven up to 200ºC/180ºC fan/gas mark 6. Wrap the garlic bulbs tightly in foil and place in the oven. Allow to cook for 45 minutes, or until completely soft.