Polenta Ricotta Tarts with Nectarine Salsa: Fresh, Elegant, and Perfect All Year Round
These Polenta Ricotta Tarts with Nectarine Salsa are proof that light, fresh flavours are not just for summer. Thanks to South African stone fruit being in season from November to May, this recipe is just as perfect for the winter months as it is for warmer days. When European nectarines are out of season, South African nectarines bring brightness, natural sweetness, and freshness back to the table, making dishes like this feel vibrant even on grey, chilly days.
Polenta tart shells form the base, filled with softly whipped ricotta scented with lemon and fresh herbs, then topped with a vibrant nectarine salsa that balances sweetness, acidity, and a gentle hint of heat. It’s a dish that feels elegant yet approachable, ideal for entertaining, relaxed lunches, or when you want something a little different that still feels comforting.
Scroll down or tap ‘Jump to Recipe’ to get straight to the full printable recipe card.
Simple Ingredients, Big Flavours
This recipe relies on simple, well-chosen ingredients that work together effortlessly. Each component plays a clear role, creating layers of flavour without unnecessary complexity:
- Polenta: Quick-cook polenta forms sturdy yet tender tart shells, offering a naturally gluten-free base with a subtle corn flavour.
- Ricotta: Light, creamy ricotta is whipped with herbs and lemon zest, creating a fresh, airy filling that contrasts beautifully with the polenta.
- South African nectarines: Naturally sweet and juicy, they bring brightness and freshness, especially welcome during the winter months.
- Fresh herbs: Coriander and mint add freshness and lift, tying the savoury and sweet elements together.
- Lemon juice and zest: Essential for balance, cutting through the richness and enhancing the fruit.
- Parmesan: Adds savoury depth to the polenta base without overpowering the dish.
- Jalapeño and shallot: Used gently, they bring warmth and complexity to the salsa rather than heat.
If you enjoy recipes that play with savoury bases and fresh toppings, you might also love my Easy Mini Crushed Potato Tarts (Gluten Free), Potato Tarts with Beetroot Feta & Avocado Salsa, or Potato Tarts with Smashed Avo and Chicken Salad, all built on a similar idea of simple bases paired with bold toppings.
How to Make Polenta Ricotta Tarts with Nectarine Salsa
Making these tarts is straightforward and easy to tackle in stages. Prepare the tart shells first, then mix the salsa and whipped ricotta while they bake, and assemble just before serving.
Prepare and Shape the Polenta Tart Shells
Cook the quick-cook polenta according to the packet instructions until thick and smooth. Stir in the olive oil, then set aside for a few minutes to cool slightly so it’s easier to shape.
Preheat the oven to 200°C/400°F (fan) and lightly grease six 10 cm mini tart tins with olive oil.
Divide the polenta evenly between the tart tins. Working with one tin at a time, use the back of a spoon dipped in cold water to press the polenta into the base and up the sides. Re-wet the spoon as needed, as the polenta can be sticky.
Bake and Cool the Tart Shells
Sprinkle the grated Parmesan evenly over the polenta bases. Place the tins on a baking tray and bake for 15 to 20 minutes, until set and lightly golden. Remove from the oven and allow to cool slightly, then carefully remove the tart shells from the tins and leave to cool completely.
Make the Nectarine Salsa
While the tart shells bake, combine the finely chopped nectarines, shallot, tomato, jalapeño, coriander, lemon juice, and salt in a bowl. Mix until well combined, then taste and adjust the seasoning as needed. Set aside.
Whip the Ricotta
In a bowl, combine the ricotta, salt, black pepper, chopped coriander, mint, and lemon zest. Whip gently with a small whisk or fork until smooth, light, and evenly combined.
Assemble the Tarts
Once the tart shells are cool, spoon the whipped ricotta evenly into each one, creating a small well in the centre. Top with the nectarine salsa and finish with extra chopped coriander if desired. Serve immediately.
Scroll down for the full printable recipe card with precise measurements and step-by-step instructions.
Polenta Ricotta Tarts with Nectarine Salsa: A Savoury Dish That Works in Every Season
What makes this recipe especially appealing is its year-round versatility. In summer, it feels light, fresh, and perfect for entertaining. In winter, when European stone fruit is unavailable, South African nectarines step in to bring colour and freshness to the table.
The creamy ricotta and warm polenta base give the dish enough comfort to feel satisfying in cooler weather, while the nectarine salsa keeps everything bright and balanced, never heavy. This makes it a lovely option for winter lunches, festive starters, or lighter dinners when you still want something fresh on the plate.
And if you love nectarines as much as I do, make sure to explore a few more nectarine-focused recipes on the site. Nectarine Roast Chicken is a wonderful savoury option packed with flavour, while Baked Nectarines with Honeyed Cottage Cheese & Almonds is perfect when you’re after something lighter, fresh, and naturally sweet.
Perfect for Entertaining and Make-Ahead Friendly
These polenta tarts are ideal for entertaining because much of the preparation can be done in advance. The polenta shells can be baked a day ahead and stored at room temperature. The whipped ricotta and nectarine salsa are best prepared on the day of serving, ensuring maximum freshness and texture.
Because they’re individual tarts, they’re easy to plate, serve, and customise. They work beautifully as a starter, part of a sharing table, or even as a light main paired with a green salad.
For more entertaining-friendly recipes, explore my Avocado Mousse and Salmon Tartare Vol-au-Vent, Tortilla Cups with Avocado and Tomato Feta Topping, or Cheesy Pepper Olive Twists, all designed to look impressive while staying approachable.
Why You’ll Love This Recipe
These Polenta Ricotta Tarts with Nectarine Salsa are all about balance. Creamy meets fresh, savoury meets sweet, and simple ingredients come together to create something that feels thoughtful and refined. They showcase how seasonal fruit, even in winter, can play a starring role in savoury cooking when chosen and used well.
Whether you’re cooking for guests, planning a special lunch, or simply looking for a recipe that feels fresh no matter the season, this is one to keep coming back to.
Instagram Tutorial & More
Watch our quick video tutorial on Instagram and don’t miss our other delicious recipes, including:
- Beetroot Puff Pastry Hearts
- Broccolini Tomato Puff Bites
- Mini Potato Crust Quiches
- Salmon Puff Pastry Cups
- Tortilla Quiche Cups (Protein-Rich)
Happy cooking,
Izabella
Description
A light and elegant savoury dish made with polenta tart shells, herbed whipped ricotta, and a fresh nectarine salsa. These polenta ricotta tarts balance creamy, citrusy, and naturally sweet flavours, making them just as appealing in the cooler months as they are in summer. With South African nectarines in season from November to May, this recipe can be enjoyed year-round, even when European stone fruit is not available.
Ingredients
Polenta tart bases
Nectarine salsa
Whipped ricotta
Instructions
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Preheat the oven to 200°C/400°F (fan). Lightly grease six 10 cm mini tart tins with olive oil.
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Cook the polenta according to the packet instructions. Once cooked, stir in the olive oil and set aside to cool slightly.
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Divide the polenta evenly between the tart tins. Working with one tin at a time, use the back of a spoon dipped in cold water to press and shape the polenta into the base and sides of each tin. Re-wet the spoon as needed, as the polenta is sticky. Repeat with the remaining tins.
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Sprinkle the grated Parmesan evenly over the polenta bases. Place the tins on a baking tray and bake for 15 to 20 minutes, until set and lightly golden. Remove from the oven and allow to cool slightly, then carefully remove the tart shells from the tins.
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While the tarts are baking, prepare the nectarine salsa. In a bowl, combine the nectarines, shallot, jalapeño, tomatoes, coriander, lemon juice, and salt. Mix well, then taste and adjust the seasoning as needed. Set aside.
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For the whipped ricotta, place the ricotta, salt, pepper, coriander, mint, and lemon zest in a bowl. Using a small whisk or fork, whip until smooth, light, and fluffy.
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To assemble, spoon the whipped ricotta evenly into the polenta tart shells, creating a slight well in the centre. Top with the nectarine salsa and finish with extra chopped coriander. Serve immediately.
Nutrition Facts
Servings: 6 ServingCalories:163.62kcalTotal Fat:5.87gCholesterol:21.47mgSodium:67.58mgPotassium:231.61mgTotal Carbohydrate:22.83gDietary Fiber: 1.96gSugars: 3.2gProtein:5.67gVitamin A: 70.28IUVitamin C: 12.25mgCalcium: 118.74mgIron: 0.89mgVitamin D: 0.09IUVitamin E: 0.46IUVitamin K: 3.54mcgVitamin B6: 0.11mgVitamin B12: 0.37mcgPhosphorus: 107.45mgMagnesium: 21.92mgZinc: 0.49mg
Note
- Use quick-cook polenta for best results, as it sets quickly and is easier to shape in the tart tins.
- Dipping the spoon in cold water while shaping the polenta helps prevent sticking and makes forming the tart shells much easier.
- The polenta tart shells can be baked up to a day in advance. Once completely cooled, store them in an airtight container at room temperature.
- Assemble the tarts just before serving. Adding the whipped ricotta and nectarine salsa too far in advance can soften the polenta bases.
- Nectarines can be replaced with peaches or plums, using the same quantities.
- Adjust the level of heat in the salsa by increasing or reducing the amount of jalapeño, or omit it entirely for a milder version.
