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Polenta Tart with Green Garlic and Spinach

This polenta tart with green garlic and spinach has a gluten-free polenta crust. It’s filled with a light ricotta egg and spinach custard. The season for green garlic coincides with chives, so if you have them, sprinkle the baked tart with purple chive blossoms.

green garlic for Polenta Tart with Green Garlic and Spinach

Trimmed Green Garlic

This polenta tart recipe uses my microwave polenta technique. The “crust” is gluten-free and lower in calories than a butter tart crust. And polenta perfectly complements the filling in an Italian sort of way.

Unless you are more adverse to the nuclear machines than I, or your kitchen is not so equipped, you will enjoy the ease of polenta cooking in a microwave oven.

polenta tart crust for Polenta Tart with Green Garlic and Spinach

Chives and purple blossoms for Polenta Tart with Green Garlic and Spinach

Chive sand their blossoms

One of the surprises in our farm share box this week is green garlic. I wonder if John planted a row of garlic specifically for a green garlic harvest or if he is thinning the crop to allow more space for bulb development of what’s left in the rows.

Green garlic looks a lot like green onions or scallions, and can be prepared in pretty much the same way.

Wash green garlic well, as you would leeks, for dirty soil can hide in the stalks. Trim green garlic as dictated by its relative youth, or how close it was to becoming fully formed garlic. If the green part is very tender, chop the entire stalk, otherwise trim away some of the green as you might for scallions.

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