Instructions: Whisk together all Chickpea Polentaingredients in a 3-quart heavy-bottom saucepan. Bring to a boil, then lower flame and cook like polenta about 25 minutes.

Steam the potatoes 10 minutes or until cooked through. Toss with one tablespoon oil and a splash of vinegar and salt to taste. Spread onto a cookie sheet and roast in a 375 degrees oven for 10 to 15 minutes.

Meanwhile, steam the onions 10 minutes and toss with remaining tablespoon of olive oil and salt to taste.

To assemble the tart: Lightly oil a 10-inch pie pan. Pour in half of the chickpea polenta. Arrange the potato slices on top and then spread on half of the onions. Pour over remaining polenta and top with the rest of the onions. Dust with paprika and let tart rest for 1 hour or until firm.

Bake in a 350 degree oven for 45 minutes. Serve with Rosemary Glaze.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.