Sweet + Savory Strawberry-Rhubarb Tart
 
Prep time
Cook time
Total time
 
Sweet summer flavors of strawberry and rhubarb are nestled in a buttery crust and balanced by the savory zing of bleu cheese.
Author:
Recipe type: Dessert
Serves: 8-10
Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 2 tablespoons sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 stick of cold unsalted butter, cubed*
  • 1 egg, whisked
  • 1 tablespoon cold water
  • 2 1/2 cups diced fresh rhubarb
  • 2 1/2 cups diced fresh strawberries
  • 2/3 cup sugar
  • 2 tablespoons lemon juice
  • 1/2 teaspoon cardamom
  • 3 1/2 tablespoons cornstarch
  • 4 ounces bleu cheese, crumbled {optional}*
Instructions
  1. You can mix the dough by hand or in a food processor. Either way, the steps are the same. Begin by mixing the flours, sugar, cinnamon and salt until incorporated. Add in the cubed, cold butter and knead with hands or pulse in food processor until incorporated and a crumbly mixture forms. Add in the egg and the cold water, and mix until incorporated.
  2. Turn out the dough onto a clean work surface and knead for a minute or two. Flatten into a disc, wrap, and chill in the refrigerator for 45 minutes.
  3. As the dough is chilling, begin making the filling. Add the rhubarb, strawberries, sugar, lemon juice, cardamom, and cornstarch to a large mixing bowl. Let sit at room temperature for 15 minutes.
  4. Heat oven to 400 degrees.
  5. Heat a large nonstick skillet over medium heat. Add the strawberry-rhubarb mixture to it and cook for 6-8 minutes or until just starting to thicken and soften. Remove from heat and cool.
  6. Lightly grease a round tart pan. Place the chilled dough disc in the tart pan and begin to push the dough evenly into the pan, being sure to push the dough up the sides to create edges. Use a fork to poke a few small holes in the bottom of the dough.
  7. Spoon the strawberry-rhubarb mixture into the formed dough and evenly distribute.
  8. Bake for 20-25 minutes or until the crust becomes golden and crisp. Remove from oven and let cool completely.
  9. Top with little dots of bleu cheese, slice, and serve. If desired, you can skip the bleu cheese, but it enhances the flavor of the tart. If you're looking for a wine pairing, a cool summer Rosé pairs excellently.
  10. Store leftovers in refrigerator.
Notes
To make vegan, use a dairy-free buttery spread (e.g., Earth Balance) and omit blue cheese.
Recipe by Blissful Basil at https://www.blissfulbasil.com/sweet-savory-strawberry-rhubarb-tart/