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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


Thursday, June 18, 2015

Tart of the Month - Strawberry Rhubarb Galettes

I think I finally discovered the key to loving rhubarb. It seems so obvious, but mixing it with strawberries makes all the difference! Strawberry and rhubarb go so wonderfully together. The tartness of the rhubarb is a great compliment to the sweet berries. 

These galettes are very easy. A galette is a free-form tart, and making these with frozen puff pastry mean you can whip them up in minutes.

Here's what you need for these yummy spring treats:

1 sheet frozen puff pastry, thawed
1 cup sliced rhubarb (about 170 grams)
1 cup sliced strawberries (about 170 grams)
1/3 cup sugar + 1 tablespoon
1 tablespoon cornstarch
1 egg white

Preheat the oven to 400 degrees. Dice the rhubarb and slice the strawberries and place in a large bowl.

Sprinkle the strawberries and rhubarb with the sugar and cornstarch and mix together.

Roll out the puff pastry and cut it into 4 even squares. Place them on a parchment-lined baking sheet.

Place 2 heaping tablespoons of filling on one of the squares.

Fold the edges of the pastry up around the fruit so it won't leak out.

Repeat with the other three puff pastry squares. 

Brush the pastry with egg white.

And sprinkle with sugar. 

Bake the tarts in the preheated oven for 30 minutes, rotating the tray half way through baking.  Some filling may leak out but they will still be great!

I served these with ice cream, which was fantastic. You could also top them with whipped cream.   Very easy and delicious - these made me understand why people love rhubarb.


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