Name: Artichoke-Rosemary Tart with Polenta Crust
Ingredients: Polenta Crust; 1-1/2 cups low-sodium vegetable broth; 1-1/4 cups water; 1/2 tsp fine sea salt; 1-1/4 cups polenta or corn grits; 1/2 cup shredded Parmesan cheese (about 2-1/2 ounces; use the large holes of a box grater); 1 large egg, at room temperature; 1/4 tsp freshly ground black pepper; Artichoke Cheese Filling; 1 cup plain whole-milk Greek yogurt; 2 large eggs; 1/2 cup finely chopped green onions (about 3); 2 tbsp chopped fresh flat-leaf parsley; 1 tbsp minced fresh rosemary; 1/4 tsp fine sea salt; 1/4 tsp freshly ground black pepper; 1 (12 oz) package frozen quartered artichoke hearts, thawed and drained; 2 oz crumbled goat cheese (about 1/2 cup); 1/2 cup shredded Parmesan cheese