This dish is gorgeous, summery, rich, but also light - perfect for summer. The "ricotta" is made of macadamia nuts and cashews. It's rich, creamy, slightly acidulous thanks to the lemon juice and perfect for putting on...well, everything. These quiches have a base of polenta, which are then served with a light basil pesto that you cannot skip! It brings all of the flavors together so nicely.

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Polenta Quiches With Macadamia Ricotta and Squash Blossoms [Vegan, Gluten-Free]

Serves

6 quiches

Ingredients

For the Base:

  • 1/2 cup polenta (be sure it is certified gluten-free if making gluten-free)
  • 2 cups water
  • 1 tablespoon extra virgin olive oil
  • Salt

For the "Ricotta:"

  • 6 tablespoons macadamia nuts
  • 1/4 cup cashews
  • 2 tablespoons of lemon juice
  • 4 tablespoons water
  • 2 tablespoons food yeast
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon salt

For Assembly:

  • 6 squash blossoms
  • 1 small zucchini
  • 6 basil leaves
  • 2 tablespoons extra virgin olive oil
  • Salt
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Preparation

To Make the "Ricotta:"

  1. Put to soak the macadamia nuts and the cashew nuts for at least 8 hours. Scola walnuts and cashews, sciacquali and transfer them in the jug of a blender powerful. Add all the other ingredients and blend until you obtain a smooth and creamy dense. Keep in the refrigerator.

To Make the Polenta:

  1. Boil water and once it is boiling, add polenta. Mix immediately with a whisk to prevent buildup of grain. Continue to stir frequently for 30 minutes, then turn off the heat, add the oil, mix well one last time, and leave to cool for 10 minutes.
  2. Preheat the oven to 375°F.
  3. Brush the molds with a little oil and press a little polenta into each one, helping to smooth it out with the back of a cold, wet spoon, to form the shell for the quiches.
  4. Place quiches in the oven and cook for 30-35 minutes.
  5. In the meantime, slice the zucchini thinly and sauté briefly in a pan with a little salt.
  6. Prepares some pesto by fast putting the basil leaves in a mortar and pestle (or food processor) and then add a bit of oil.
  7. Add 1 or 2 tablespoons of the "ricotta" to each shell of quiches, decorate with the grilled zucchini and pumpkin flowers, and put in the oven for another 10 minutes.
  8. Let cool for at least 15 minutes before you remove the cake from the molds.
  9. Serve with the pesto drizzled on top.


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