Strawberry-Rhubarb Tarte with goat cheese.
Hey guys,
After a long break, I want to return with a delicious recipe. Despite the cold weather here in Europe, it is suitable for the season.
Although I had to buy the strawberries from the supermarket, the rhubarb is from my garden, albeit from last year, and from the freezer (vacuum-packed, it can easily last three-quarters of a year or even up to a year).
I came up with the idea for this recipe when I wanted to prepare the beds in the garden for the upcoming season and many heads of my two rhubarb plants greeted me.
Despite the cold temperatures around freezing point, which we have had in the last couple of weeks, and almost no full sunny days, the stalks are already quite strong, although not yet ready for harvest.
Without further ado, let's move on to the kitchen.
- 300g rhubarb
- 250g strawberries
- 100ml pear juice
- 2 spring onions
- 1 package of spelt puff pastry
- 100g fresh goat cheese
- 1 egg yolk
- Half a bundle of thyme or freeze-dried thyme
- 50g green olives
- Olive oil
- Salt
- Pepper
Whether fresh rhubarb from the garden, from the supermarket, or from the freezer, you should wash it again to be on the safe side. I had already cut off the leaves' ends and base before freezing. It's best to also remove any strings from the rhubarb.
Then I sliced the stalks thinly and put them in boiling water, where I let them cook for 2 minutes. After that, I poured the cooking water through a sieve and collected the blanched rhubarb.
At the same time, in another pot, I brought the pear juice to a boil and added the previously cleaned and chopped strawberries.
I let the mixture cook until half of the liquid had evaporated, then added the rhubarb pieces and pureed everything with a hand mixer. It doesn't have to be pureed to a uniform paste, as I did. To be honest, a few chunks would have done the trick.
I then took the rhubarb-strawberry puree off the stove and let it cool while I prepared the goat cheese mixture.
To do this, I first mixed the goat cheese with salt, pepper, and olive oil and seasoned it, then added the egg yolk.
I had already sliced the olives into small pieces and finely chopped the thyme, and I added both to the goat cheese mixture.
Then I spread the puff pastry on a baking sheet with parchment paper and spread the mixture on the pastry.
Only then did I pour the strawberry-rhubarb puree over it and spread it evenly.
I added the thinly sliced spring onions as a topping last before I put the filled baking sheet in the preheated oven at 200 degrees Celsius (fan-assisted) and baked it for 20 minutes.
Although the tart was a bit too sweet for my taste, it tasted interesting and fresh. For me, it was something completely different, and I was able to relieve my freezer a bit before the new vegetables move in in a few months.
Have a great day and enjoy your meals, whatever they may be.
