Salami and Egg Tarts in Polenta Crust Recipe

Salami And Egg Tarts In Polenta Crust Recipe

Ingredients

Serves 6

• 2 1/2 cups half-and-half
• 1 tbsp unsalted butter
• 1 1/2 tsps. salt
• 1 cup polenta or coarsely ground cornmeal
• 2 tbsps. mascarpone
• 2 tsps. chopped flat-leaf parsley
• 10 large eggs
• 1/2 tsp finely ground black pepper
• 1 tbsp extra-virgin olive oil
• 2 tsps. minced shallots
• 1/4 cup ricotta cheese (full fat or part skim)
• 6 oz. salami, cut into 1/4-inch dice
• 3 tbsps. chopped roasted red pepper (optional)

Method

1. Preheat the oven to 350 degrees F
2. Generously butter a 9-or 10-inch round tart pan with a removable bottom or use 6 individual tart pans with removable bottoms
3. Combine the half-and-half, butter and 1 tsp salt in a medium saucepan and bring to a boil over medium-high heat.
4. Whisk in the polenta a little at a time until all is combined.
5. Lower the heat and continue cooking, stirring constantly until the mixture pulls away from the sides of the pans, about 5-6 minutes.
6. Remove the pan from the heat and stir in the mascarpone and parsley.
7. Divide the mixture into 6 and press it into the tart pans with the back of a spoon to form the crust.
8. Bake for 10-12 minutes, until crust is lightly golden.
9. In the meantime, whisk the eggs together in a large bowl with the remaining 1/2 tsp salt and the pepper and set aside.
10. Heat the olive oil in a large skillet over low heat.
11. Add the shallots and cook until soft, about 2 minutes.
12. Pour in the eggs.
13. Cook, stirring constantly, until glossy but still soft, about 4-5 minutes.
14. Remove from the heat and stir in the ricotta and salami.
15. Stir in the roasted red pepper if using.
16. Spoon the egg mixture evenly into the crusts
17. Bake for 6-8 minutes, until the eggs are just set
18. Remove from tart pans to serve

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