Rustic Rhubarb & Fresh Cheese Tart
A countryside tart with plenty of sass: rhubarb, often overlooked, reveals its tangy character against the sweetness of fresh cheese.
- Prep time: 55 minutes
- Cook time: 40 minutes
No fuss, no crumble — just a straightforward recipe, as beautiful with its imperfect edges as an UglyFruits veggie in all its glory.
Ingredients
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rhubarb
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brown rice
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sugar
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eggs
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vanilla extract
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flour
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butter
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water
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salt
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lime zest
Recipe steps
Getting the rhubarb ready
Wash and peel the fresh rhubarb stalks (about 4 stalks). Cut them into pieces roughly 2 cm long. In a bowl, mix them with 40 g of sugar (about 4 level tablespoons) and let them macerate — this is the moment for the rhubarb to relax and release its juice. Set this precious juice aside, you’ll need it later!
The pastry, quick and easy
In a large bowl, rub the flour (for the pastry) with the cold butter cut into cubes using your fingertips until you get a coarse sandy texture. Add the pinch of salt, then incorporate the 3 tablespoons of water, one spoon at a time, until you form a smooth ball without overworking the dough. Wrap it in cling film and place it in the refrigerator.
The cream, smooth as a reconciliation speech
In a bowl, whisk the ricotta with the remaining 60 grams of sugar, the 2 eggs, vanilla extract and lemon zest. The cream should be smooth and even. No lumps, no drama.
The grand rustic assembly
Preheat your oven to 190°C (convection). On a lightly floured work surface, roll out the dough into an irregular disc of about 30 cm. Place it on a baking tray lined with parchment paper. Spread the fresh cheese cream leaving a 4 cm border all around. Drain the rhubarb and arrange it nicely on the cream. Fold the edges of the pastry over the filling, pleating them slightly to form the galette.
Into the oven, let's go!
Bake the tart for 35 to 40 minutes, until the pastry is nicely golden and the filling is lightly colored. Keep an eye on the browning towards the end of baking — every oven has its own personality. Let it cool slightly before serving.
Tips and variations
- Floral twist: Add a few fresh basil leaves or a handful of strawberries on top of the rhubarb before baking. The tartness of the rhubarb and the sweetness of the strawberries make an unexpected duo — like two neighbors who end up becoming inseparable.
- Sweet-savory version: Replace the sugar in the cream with a pinch of salt, pepper and fresh herbs (chives, thyme). Served as a starter with a green salad, this tart takes a surprising gourmet turn.
Anti-waste tips
The maceration juice Don’t throw away this pink, tangy juice released by the rhubarb! Reduce it over low heat with a little sugar to make a syrup to drizzle over the tart, or use it in homemade lemonade.
Pastry scraps Gather the pastry scraps, sprinkle them with sugar and cinnamon, and bake them for a few minutes. You’ll get little upcycled shortbreads to nibble on guilt-free.
Rhubarb ahead of time Rhubarb freezes very well raw, in chunks. If you have some left over (or if your stalks are looking a bit tired), freeze them straight away for next time — no need to blanch them.
