I think that rhubarb crostata and espresso are a perfectly fine breakfast! Okay, not for the kiddos, but definitely for me; they usually need something more substantive, something with protein before they head off for school. But it was an easy breakfast before we headed out the door, baskets in hand, to meet some friends and pick olallieberries.
1 batch of sweet Pâte Brisée
4 C sliced rhubarb
1/2 C organic granulated sugar
1 T corn starch
2 T softened butter
granulated honey for sprinkling
In a large mixing bowl, toss together the rhubarb, sugar, corn starch, and butter. Preheat the oven to 425.
Roll the chilled Pâte Brisée out between 2 sheets of parchment paper and lay it on your baking stone (or sheet). Spoon the mixture into the center of your crust, leaving about 2" on all sides.
Gently fold the crust up to create a free-form tart. Sprinkle with granulated honey and bake for 45-50 minutes - until the crust is firm and lightly golden. Let cool slightly. Serve warm.
1 batch of sweet Pâte Brisée
4 C sliced rhubarb
1/2 C organic granulated sugar
1 T corn starch
2 T softened butter
granulated honey for sprinkling
Roll the chilled Pâte Brisée out between 2 sheets of parchment paper and lay it on your baking stone (or sheet). Spoon the mixture into the center of your crust, leaving about 2" on all sides.
Gently fold the crust up to create a free-form tart. Sprinkle with granulated honey and bake for 45-50 minutes - until the crust is firm and lightly golden. Let cool slightly. Serve warm.
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