July 7, 2015
(last updated September 14, 2024) 
This vegan polenta tart is topped with a creamy, roasted garlic white bean dip and juicy, oven-roasted cherry tomatoes. It’s a beautiful recipe for entertaining, yet each component is easy to make.
As a home cook who loves wholesome comfort food, I don’t specialize in fancy recipes for entertaining.
This vegan polenta tart is really the best of both worlds. On the one hand, it’s impressive and pretty to look at.
On the other hand, it’s made with quite simple, even rustic components: simple, oven-roasted cherry tomatoes, a garlicky white bean dip, and a baked polenta round that’s easier to work with than pastry.
This has been my go-to summer dish for parties and gatherings for years. It’s delicious, healthful, and easy to prepare in stages.
How to make a polenta “tart”
Tarts, whether savory or sweet, are usually made from a pastry shell. So, how does one make a polenta tart?
Well, this isn’t a traditional tart. Rather, it’s a baked round of polenta, which has the same lovely effect as a tart might have. (It’s also sort of adjacent to a pan pizza!)
First, you’ll prepare a batch of soft polenta. Then, you’ll transfer it to a round cake pan and bake it.
Through oven-baking, the polenta will firm up. After some time cooling and setting, it will become a firm, dense base on which to pile your savory toppings.
My favorite polenta tart toppings
The vegan polenta tart is covered with bright red, juicy, tender oven-roasted cherry tomatoes, which I make repeatedly all summer long.
However, those tomatoes need something to help hold them in place. This is where a very creamy, garlicky vegan white bean dip comes in!
Oftentimes I serve this dip with crudités or toast or crackers. Here, it’s spread in a thin layer onto the round, baked polenta.
In the end, it functions sort of like cheese might work on pizza, adding umami and savoriness and a creamy component.
However, it does so while adding all of the nutritional goodness of white beans, which are one of my favorite plant-based proteins to work with.
How to make vegan polenta tart with white bean dip and oven-roasted tomatoes
The recipe calls for prepared oven-roasted tomatoes. Making at least one component in advance will streamline the cooking process considerably, so I do recommend preparing them ahead of time.
When I make this tart, I like to add rosemary leaves to the original recipe. I simply sprinkle them over the tomatoes prior to roasting.
To prepare the rest of the recipe, here are the steps.
Step 1: Make the white bean dip
This starts with roasting a whole head of garlic in the oven (you’ll use the warm oven for the polenta tart in a little bit), then squeezing the roasted cloves into your food processor.
Add your white beans and the other dip ingredients, and process the whole mixture to creamy, spreadable perfection.
Step 2: Cook the polenta on the stovetop
Making the polenta tart itself happens in two steps.
First, you’ll cook polenta on the stovetop. It’s a similar method as it would be if you simply intended to make soft polenta. Soft polenta itself is a lovely dish and makes a great base for bowls, like my BBQ tofu bowls.
Step 3: Bake the polenta
Next, you’ll pour the polenta into a springform or regular, round cake pan and bake it for about 20 minutes, or until it’s firm and just browning on top.
Be sure to cool the polenta for at least 15-20 minutes before the final assembly step. Usually, I make the polenta round a day in advance of preparing the finished tart. I refrigerate it in the fridge with a Saran covering.
Step 4: Assemble the polenta tart
The final, most fun step is to prepare the oh-so-pretty polenta tart.
Simply spread the white bean dip over the baked polenta base, then arrange your juicy tomatoes on top. I like to drain them of their juices just a bit before assembly.
Step 5: Slice and serve
At this point, your only task is to cut the beautiful tart into wedges and share with your family or loved ones.
Or, enjoy something a little fancy, just for you.
Meal prep & storage
Once prepared, the complete polenta tart can be stored for up to two days, covered, in the fridge.
Vegan Polenta Tart with White Bean Dip and Oven-Roasted Tomatoes
Author –Yields: 6 servings
Ingredients
- 1 cup polenta or medium-grind cornmeal
- 3 1/2 cups vegetable broth
- 1/4 teaspoon kosher salt (or as needed)
- 2 tablespoons nutritional yeast
- Black pepper to taste
- 1 batch roasted garlic white bean dip with tahini
- 1 batch oven-roasted cherry tomatoes (optional: add fresh rosemary leaves to the tomatoes prior to roasting)
Instructions
Cook the polenta
- Preheat the oven to 375°F / 190°C and lightly oil or spray a 9" springform pan (alternately, you can use a 9" tart shell). Bring the broth or water for the polenta to boil in a medium pot. When the liquid boils, pour in the polenta or cornmeal in a thin stream, whisking constantly. Reduce the heat to a simmer. Continue stirring the mixture frequently, until it starts to thicken and bubble (about 15-20 minutes, but it could be more or less). It'll spatter angrily, so watch your hands! When the polenta mixture is very thick and pulling away from the edges of the pot, stir in the salt, nutritional yeast, and pepper.
- Pour the polenta into the pan or tart shell and allow it to rest for 15 minutes. Transfer it to the oven and bake for 20 minutes, or until it's golden brown on top and pulling away from the baking dish. Allow it to cool for 10-15 minutes.
Assemble the tart
- When all of the components are ready, spread the polenta crust with about 1 heaping cup of the white bean dip (an inverted spatula makes this easy work). Arrange the oven-roasted cherry tomatoes on top. Cut the tart into wedges, and serve.
- The prepared tart will keep for up to two days in an airtight container in the fridge. Leftover white bean spread will also keep for 3-4 days, and can be used as an alternative to hummus.
Video
To serve, I’d pair the tart with a salad and a nice, summery soup or salad.
If you’re doing a sit-down dinner, serving small slices with a simple salad, like my butter lettuce side salad, is a great first course!
If you have a few leftover tomatoes after you make the tart, you can throw them into a pasta salad or couscous, serve them on toast, or add them to my eggplant arugula wraps. They’re too sweet and delicious to pass up!
Hope you enjoy this beautiful dish.
xo
This post may contain affiliate links. If you use these links to buy something I may earn a commission. Visit my privacy policy to learn more.
Categories: Recipes,
Main Dishes,
Side Dishes
Method: Oven, Stovetop
Ingredients: Tomatoes, White beans
Dietary Preferences: Gluten Free, Soy Free, Tree Nut Free, Vegan
Recipe Features: Holidays
Method: Oven, Stovetop
Ingredients: Tomatoes, White beans
Dietary Preferences: Gluten Free, Soy Free, Tree Nut Free, Vegan
Recipe Features: Holidays
Leave a Comment
This looks so delicious! How many does this serve? Is it full pizza size or personal pan pizza size? I want to make this for a party and am not sure if I need to double the recipe. Thanks.
Hi Aileen!
It makes a 9-inch (in diameter) round tart, which would be most comparable to a personal pan pizza size. For an hors d’oeuvres, you could cut it into smaller slices, and for an appetizer or part of a main course, I’d guess that it makes 8 servings total. Hope this helps!
G
Thanks so much for the quick reply. Iโm going to double the revipe to serve a family. It looks delicious!
I’ve made this twice now and it is DELICIOUS! First time I made it in the original tart form. Second time I used mini muffin tins to make little individual bites for a party. Each occasion I served it to my non-vegan friends and it was devoured with high praise.
What a wonderful idea to make mini versions, Kelly! I can’t wait to try that myself ๐
I made this tart this morning, thumbs up 100%….
Absolutely beautiful…thanks so much for a wonderful recipe…
Merry Christmas…
Nuffy… xx
I am thinking of serving this as an appetizer for Christmas. Any suggestions for an alternative to toasted cherry tomatoes, since they are out of season and might not be as delicious? Or maybe use marinated tomatoes? Thanks!
Hi Dana,
I bet roasted cauliflower or red onions would be delicious! You could also use sun-dried tomatoes for sure.
G
I made this for Valentine’s Day, and the tart was perfect! I made no adjustments to the recipe (except to cook the polenta in the microwave), just followed along, and the journey was fun. I’m not an avid cook, but I’m mindful of what I eat, always looking for interesting and tasty things to cook. This was FABULOUS!. My husband (a meat eater) loved it and ate 2 healthy portions. This recipe will serve company very nicely.
It sounds like you served this dish at room temperature since everything is as smiled post-bake, is this accurate? Thank you!
Hi Sab,
Yes, I served it at room temperature, but I think it would be fine if it were slightly warm.
G
This sounds really nice. I would like to try it but use single portion quiche forms. Thinking to get 4 out of the recipe. Do you think I could freeze 2 of them with our without the tomatoes? If so making half size tomatoes when making 2?
Hi Pia,
Yes, I’d cut the tomatoes in half and freeze two without them or the white bean dip. Enjoy!
G
This looks delicious. Thanks Gena
best combination tart! That sounds delicious :9 yummy
This looks delicious <3 Not too complicated, but fulfilling, perfect end for a busy day ๐
This looks so good! I’ll have to try it!
Thank you!
Gena. Thank you for this beautiful recipe! I made it tonight with a few alterations and we loved it. I topped mine with half roasted tomatoes and half caramelized onions and sprinkled it with chopped kalamatas and arugula. Served with zucchini noodles with garlic scape pesto. Flavour- bomb central. My boyfriend and I stuffed ourselves silly. Thank you!
This looks so fresh, perfect for summer!
I am going to make this over the weekend,was looking for something different and healthy! I have done the tomatoes in the microwave in a pinch…not as good as in the oven,but needed them in a hurry….
What a lovely summery dish – I adore roasted garlic – soooo good, in fact I love all these ingredients! I’m already harvesting courgettes (zuchini) from the garden, the garlic bulbs won’t be long, and the tomatoes are swelling in the greenhouse so soon I’ll be able to make it with mostly own grown goodies:) Well done!
Thank you, Christine! I hope you enjoy the recipe.
That polenta pizza looks amazing, Gena! I can already smell that fragrant roasted cherry tomatoes and garlic! And the thought that you can also use other veggies is pretty exciting – I’m also thinking peppers or zucchini ๐
i love roasted garlic! whenever we have the oven or grill up high, we roast a head or so of garlic! i love it, it’s great to add to a bunch of dishes, and you dont have to crank up the oven just for a little thing. (if i do, i use the toaster oven)
I’m starting to love it, too — so versatile and flavorful.
This is most definitely “Emma food”! I actually made a batch of roasted cherry tomatoes this week (also with rosemary & garlic!). I just tossed them through some pesto quinoa & chickpeas but this polenta tart looks miles better.
Funny, Emma, I totally thought of you when I made the recipe ๐
love this!!! you always come up with so many creative and delicious recipes <3
https://aspoonfulofnature.wordpress.com/
Presentation and the photos are beautiful. I love the idea of a polenta pizza, and can’t go past white bean dip… Yummy.
Thanks, Sophie. The dip is good enough to make all on its own!
Simply gorgeous, Gena. I haven’t had polenta in a long time but this makes me want to get some. I have some grits from Trader Joe’s and wonder whether it could work, too, but not sure.. it might be more soupy. ๐
What a beautiful celebration of summer’s bounty! The roasted tomatoes, the roasted garlic, the fresh herbs, the white beans, the nooch – and such a delightful presentation – could not be more appetizing. And, I’m w/Steven on raw vs. roasted tomatoes – incomparable! I love your idea re. adding roasted zuchinni too. Now, if I can just get over the intimidation I feel at the the idea of baking a crust of any sort…
Wow, Gena! This looks absolutely amazing!! I haven’t had polenta in a long time, but this recipe seems like a great reason to reintroduce it to my kitchen ๐ Thank you for another creative and gorgeous recipe! So psyched for this one
I think you’ll love it, Katherine. Enjoy!!
This recipe is so creative and beautifully photographed. White beans, rosemary, tomatoes, and polenta are a perfect match. I’ve got all the ingredients on hand, so I’m definitely going to make this for dinner tonight. Thank you, Gena!
Oooh! Enjoy, Elisabeth. Hope you love it ๐
This looks SO good, Gena! Nothing screams summer more than tomato and herbs. What a fun fall/ summer transtiion dish,
too, as the months grow chillier and shorter.
I’m wondering if chickpea flour would work in place of cornmeal? Maybe not, since you have to add quite a bit of liquid with CF? Just curious on your thoughts.
Thanks so much, Emilia!
I think you could definitely do chickpea flour, but I am a little nervous about suggesting quite the same ratios, only since I haven’t tested it. I’d use my Food52 socca recipe as a base, and keep everything else the same. If I test a chickpea flour base for it, I’ll circle back!
https://food52.com/recipes/27014-socca-farinata
this looks incredible, lady.
Thanks so much, Caitlin!
Gena, this is absolutely beautiful and also looks delicious!! I am a big fan of polenta “pizza” and I will definitely try this out (or maybe my daughter-in-law and I will try it out together–they are going to have lots of tomatoes in their garden this summer, and also lots of delicious zucchini is already getting harvested). I love the idea of nestling whole unpeeled garlic cloves amidst the cherry tomatoes while roasting and also love how generous you are with the fresh rosemary. While there are many parts to this, it doesn’t seem difficult at all. Thank you so much!! Yum, yum. ๐ xoxo
Maria,
It’s a lot of steps for sure, but I didn’t find it to be a stressful recipe at all. And it got me excited for more variations of polenta pizza — good to know you’re a fan!
G