Tomato Tarte with Polenta Crust

I can't remember where this recipe came from but we used it for a couple of the school catering lunches as a vegetarian option and then the polenta crust became a bit of a favourite at home even with ordinary quiche fillings.

For the polenta crust:

1/2 cup plain flour

1 cup instant polenta

120g butter

1/3 cup water

Sea salt

For the tomato tarte filling:

300g reduced fat cream cheese

3 eggs

1/2 cup chopped basil

1/3 cup parmesan

Vine tomatoes

Preheat the oven to 180C.

Put the flour, polenta, butter, water and salt into a food processor and process until dough forms. Press into a 24cm loose bottomed tarte tin.

Bake blind for 15 mins. Remove paper and beans and bake for a further 10 mins until crisp.

Use a hand mix to mix all the ingredients for the filling apart from the tomatoes. Pour into the polenta crust and top with slices of tomato (in the photo I put some pesto onto the tomato, tasted great but not sure about the look!). Bake for 25 mins or until set.