Roasted Strawberry Rhubarb Tart
Super fresh, delicious and easy. Rhubarb and Strawberries – whaaaat? You roast the fruit first – and roasting it keeps the color in the rhubarb (as opposed to boiling it). NOTE: the green tips of rhubarb are poisonous.
6 to 10
Prep Time: 5 mins
Cook Time: 1 hr 40 mins
Total Time: 1 hr 45 mins
1 sheet puff pastry (thawed)
all-purpose flour (for dusting)
1 egg (lightly beaten)
1 teaspoon water
Roasted Rhubarb and Strawberries:
1 quart strawberries (hulled, sliced 1/2-inch thick)
2 bunch rhubarb stalks (about 10 stalks, cut into 1 – 1 1/2-inch pieces)
1/4 cup sugar (divided)
Roasted Strawberry Jam:
1 recipe roasted strawberries (above)
2 tablespoons water
2 tablespoons sugar
1 tablespoon lemon juice
Lemon Ricotta Filling:
2 cups whole milk ricotta
1 and 1/2 tablespoons coconut oil
2 tablespoons sugar
1 lemon (zested)
1 teaspoon Kosher salt
1/4 cup basil leaves (finely chopped, to garnish)
For the Tart Shell:
Preheat oven to 400ºF. Line a baking sheet with parchment paper and set aside.
On a lightly floured surface, unfold puff pastry. Using a rolling pin, roll the puff pastry into a 10 x 12 -inch rectangle. Score a 1-inch border around entire pastry. Using a fork, dock the puff pastry inside of the border. Pierce dough all the way through to prevent puffing.
In a small bowl, whisk together the egg and water. Using a pastry brush, brush the border with egg wash. Transfer puff pastry to prepared baking sheet and bake for 10-12 minutes or until golden brown. Remove from oven and set aside to cool.
For the Roasted Rhubarb and Strawberries:
Reduce the oven temperature to 350ºF. Prepare two baking sheets with rubber liners
Place the strawberries on one baking sheet and rhubarb on another. Toss strawberries with 2 tablespoons of sugar and toss rhubarb with remaining 2 tablespoons of sugar. Transfer baking sheets to oven and roast until the rhubarb and strawberries are caramelized and tender about 20-22 minutes. Remove from oven, set aside and allow to cool.
For the Roasted Strawberry Jam:
In a small sauce pan, over medium-low heat, stir together the roasted strawberries, water, sugar and lemon juice. Bring to a simmer and cook for 5 minutes. Remove from heat and using the back of a wooden spoon, gently mash mixture, leaving some chunks. Set aside.
For the Lemon Ricotta Filling:
In a large bowl, add ricotta and coconut oil. Using a whisk, whip mixture until soft and fluffy. Add the sugar, lemon zest and salt and stir until just combined. Set aside.
Spread the ricotta mixture evenly on the puff pastry. Make tight rows of the roasted rhubarb vertically on an angle alternating in a chevron pattern. Repeat using the rhubarb until the entire tart is filled.
Slice and serve with jam and garnish with basil leaves.
Tip: For some extra sweetness, spread the jam on the bottom of the tart shell before spreading with ricotta!