Cover the dried tomatoes with boiling water and let them soak.
Cook the vegetable broth and intersperse the polenta while stirring.
Let it soak at low temperature for ten minutes and stir once in a while.
Grease a tart pan (about 15x35cm) and spread the polenta with a scraper. Press the polenta mass in the middle so that it forms a crust at the side.
Bake the polenta base for 30 minutes at 200°C until crispy.
Meanwhile, roast the pine nuts, and together with the drained tomatoes and olive oil blend them to a pesto.
Finely chop the shallot and garlic and sweat them in little olive oil. Add the spinach and braise lightly until the leaves coincides. Season with salt, pepper, and nutmeg.
Take the base out of the oven and reduce the heat to 150°C. Spread the tomato pesto, add the spinach and sprinkle the leafy greens with mozzarella and parmesan as you like.
Bake the tart for another 10-15 minutes without air circulation until the cheese melts.
At the end, decorate with sprouts and fresh young spinach leaves.
THIS RECIPE WAS FOUND ON PINTEREST FROM THE WEBSITE: http://kraut-kopf.de/recipe/mediterranean_tart/?lang=en