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Author Notes: Rhubarb season has started and I couldn’t be more excited. I had something savory in mind and couldn't wait to get my hands on some stalks. I wanted to top a tart with it and get that nice pink color all over it. But I wanted it thinly sliced, which means I lose the color as it is only on the outer part. Therefore I decided to dye the rhubarb slices. I’ve seen that you can color it with grenadine syrup. I actually wanted to try and color it with beet juice but I forgot to get some, so I ended up just using red food coloring which I had in the house. I added some Greek yogurt to the filling instead of adding cream just to lighten it up a bit. —Cravings in Amsterdam
For the pastry:
- 1 1/3 cups of all-purpose flour
- 100 grams of cold butter
- 1/4 cup of cold water
- 1 pinch salt
For the filling:
- 1 cup of greek yogurt
- 200 grams of soft goat cheese, crumbled
- 5 sprigs of thyme, leaves only
- 2 eggs
- 1 tablespoon of maple syrup
- 1 pinch salt
- 1 pinch pepper
- 2 rhubarb stalks
- 2 cups of water
- 2 cups of sugar
- 30 drops of red food coloring
- Start by making the pastry; place the butter, flour and salt in the food processor. Pulse until the dough resembles breadcrumbs, then add the water and pulse until you get an even dough. Form a ball with the dough, wrap it in plastic and let it sit in the fridge for 30 minutes.
- While the dough is resting in the fridge, start to prepare the rhubarb. Cut each stalk into 3 even pieces, and then thinly slice each piece using a potato peeler, cheese slicer or mandolin.
- To prepare the simple syrup, just mix the water with the sugar in a pot over medium heat. Stir until the sugar has dissolved. Transfer to a bowl and allow it to cool for 5 minutes, so it is not super-hot. Then add the food coloring and mix it well. Add the rhubarb slices and let them soak in the coloring bath, once it is cool enough; just put it in the fridge until ready to use.
- Once the dough has rested in the fridge, preheat the oven to 180C/350F. Grease and flour a 9 inch – 23cm pie mold. It is better if it has a detachable bottom, just makes it easier to slice the tart later.
- Lightly flour your working area and roll out the dough in a circular shape, enough to cover the pie mold. Line the pie mold with the dough, pressing firmly on the edges. Put it in the fridge for 15 minutes.
- Take the pie out of the fridge, line it with parchment paper and fill it with uncooked rice or pastry weights. Bake for 10 minutes. Then remove the rice and parchment paper, and bake for 5 more minutes.
- For the filling, just blend all of the ingredients until evenly combined. Pour it over the pastry.
- Drain the dyed rhubarb and then carefully arrange it in a circular motion on top of the filling. Bake the tart for 30 minutes.