Indulge in the rich flavors of this Prosciutto and Taleggio Tart with a delightful polenta and Parmesan crust. The creamy Taleggio cheese pairs perfectly with the savory prosciutto, all nestled in a crunchy yet tender polenta crust.
Ingredients: 200g polenta. 500ml water. 50g grated Parmesan cheese. 200g Taleggio cheese, thinly sliced. 150g prosciutto, thinly sliced. 2 eggs. 100ml heavy cream. Salt and pepper to taste. Fresh thyme leaves for garnish.
Instructions: Set the oven to 180C 350F and heat it up. Bring water to a boil in a saucepan. As you slowly add the polenta, keep stirring to keep the lumps from forming. Let it cook for about 5 minutes, or until it gets thicker. Grate some Parmesan cheese and mix it into the polenta after taking it off the heat. Add pepper and salt. As you press the polenta mixture into a tart pan, it will form the crust. Ten minutes in the oven will set it. Whisk the eggs and heavy cream together in a bowl. Add pepper and salt. Put slices of Taleggio cheese on top of the polenta crust that has been baked. Put the egg mix on top of the cheese. Put slices of prosciutto on top of the tart. After 25 to 30 minutes, the tart should be done, and the crust should be golden brown. Before serving, sprinkle with fresh thyme leaves.
Prep Time: 20 minutes
Cook Time: 40 minutes
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