Saturday, April 5, 2014

Rhubarb-Ricotta Tart


And my rhubarb crush continues...yesterday I made a ricotta tart with rhubarb for breakfast. The boys were so excited!

Ingredients 

For the Crust
  • 1-1/2 C Bob's Red Mill Whole Wheat Pastry Flour*
  • 1/2 C Bob's Red Mill Hazelnut Meal Flour
  • 1/2 C softened butter
  • 1/2 C organic powdered sugar
  • 1/4 C olive oil
  • 1 T cold water
  • 2 pinches of fleur de sel
*I received complimentary bags of the whole wheat pastry flour and hazelnut meal flour from Bob's Red Mill for participating in the #BrunchWeek 2014 event coming up in May.

For the Filling
  • 2 C whole milk ricotta
  • 1 egg
  • 1/4 C organic brown sugar + 1 T
  • 1/4 C raw honey
  • 1 t ground cinnamon
  • 2 rhubarb stalks
Procedure
For the Crust
Mix the whole wheat pastry flour, hazelnut meal flour, sugar and salt; rub in the butter with olive oil until the mixture resembles coarse breadcrumbs. Stir in 1 tablespoon of water with a fork until the mixture forms a ball. Chill until firm. Roll out between two pieces of parchment paper. Press gently into the tart pan. Stick in the freezer while the oven heats. Bake for 25-30 minutes at 350, or until a light golden brown. Let cool completely.

For the Filling
Stir together all of the ingredients except for the rhubarb stalks. Cut the rhubarb stalks into radius-length of your tart pan. Slice them lengthwise into two of three pieces per stalk. Toss the stalks with 1 T of sugar. Spoon the ricotta mixture into the baked tart crust. Gently press the sugar-coated rhubarb into the top. Bake for 45 to 50 minutes - until the ricotta is set and the rhubarb is softened. Let cool for 10 minutes before slicing. This can be eaten warm or cold.

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