I've been dying to make this recipe ever since I read about it in Maria Speck's book, "Ancient Grains for Modern Meals." Her book had some fantastic gluten-free recipes and has a way of making you want to incorporate grains more in your life without any heavy-duty food preaching. The tart sounded wonderful and I'm a huge fan of savory tarts, especially ones that use goat cheese. Did you know that fresh goat cheese has a third of the fat and calories of cream cheese made from cow's milk? It also has half the cholesterol and twice the protein. Plus for those of us who are lactarded, goat cheese is much easier to digest...not to mention, that it tastes delicious.

I pretty much followed Maria Speck's recipe as written but I did opt to throw in some shallots and garlic. (Is there anything I won't throw garlic into?) I also was out of Greek yogurt so I used organic, plain, lowfat yogurt in it's place...it worked fine. I thought the tart came out great, but next time I might go slightly lighter on the rosemary (but that's just my personal preference). If you're looking for something a bit different from your average quiche or frittata to take to a brunch, this would be a good choice.  This recipe would also work well with asparagus.

Artichoke and Goat Cheese Tart with Parmesan-Polenta Crust
(slightly adapted, from Maria Speck's book, "Ancient Grains for Modern Meals")

Crust:
1 1/2 cups vegetable broth
1 1/4 cups water
1/2 teaspoon sea salt
1 1/4 cups polenta
1/2 cup grated Parmesan cheese
1 large egg, room temperature
1/4 teaspoon freshly ground black pepper

1. Bring the broth and water to a boil in a heavy-bottomed saucepan over medium-high heat. Add the salt. Slowly add the polenta in a thin stream, whisking constantly, and continue whisking for 30 seconds. Decrease the heat to low and cover. Cook for 10 minutes, stirring with a wooden spoon every few minutes to keep the polenta from sticking to the bottom of the pot. Remove the saucepan from the heat and let sit, covered, for 10 minutes, stirring a few times. Stir in the cheese, egg and pepper.

2. Grease a 10-inch tart pan or cake pan with olive oil. Have a glass of cold water ready. Spoon the polenta into the pan and press it out, pushing it up the sides. Dip a wooden spoon or your hands in the cold water to help the polenta along. Set aside for 15 minutes and then form an even rim about 3/4 of an inch thick with moist fingers, pressing firmly. Don't worry if the crust looks rustic.

3. Put a rack in the center of the oven and heat to 375 F.

Artichoke filling:

1 cup plain Greek yogurt or organic, plain, lowfat yogurt
2 large eggs
1/2 cup finely chopped scallions
2 tablespoons chopped flat-leaf parsley
1 tablespoon minced fresh rosemary
2-3 tablespoons chopped shallots
2 cloves, garlic minced
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
12 ounces artichoke hearts, canned or frozen
1/2 cup crumbled goat cheese
1/2 cup shredded Parmesan cheese

1. Sauté the shallots and garlic in a small pan.

2. Whisk the yogurt, eggs, scallions, parsley, rosemary, shallots, garlic salt and pepper together until well-combined. Cut the artichoke hearts into quarters and distribute them evenly over the polenta crust. Sprinkle the goat cheese on top of the artichokes and pour the yogurt filling evenly over the artichokes. Sprinkle with the Parmesan cheese.

3. Bake the tart until the top turns golden brown and the filling is set, about 45 minutes. Transfer the pan to a wire rack and let cool for at least 20 minutes, though 40 is better. The tart can be prepared up to one day ahead.