SHF #9: Tantalizing Titillating Tempting Tarts

It’s Sugar High Friday! Affectionately know as SHF, this event was started by Jennifer at A Domestic Goddess and is hosted this month by Jarrett at Life in Flow.

This month’s theme is tarts – any type or shape or whatever your sugar-high heart desires. 

I’ve had great success over the last few weeks with a really beautiful tart made with fresh fruit, the Market Stall Tart.  But it felt like cheating to use it again and so I decided to go with another favorite – rhubarb!

Making this tart made me really happy because I was able to use rhubarb from my yard and puff pastry that I’d made after taking a class.  I’m providing a rough recipe but yours will vary depending on how much rhubarb you use (normally I’d make a larger version but have company coming this weekend and this wasn’t in the plans), how tart you like your rhubarb, if you like to wash your pastry, etc.  So go with the idea but customize for your own situation. 

Rhubarb Galette

2 – 2½ cups rhubarb
¼ – ½ cup sugar
2 Tbsp flour
Dash of cinnamon
½ – ⅔ of a puff pastry shell

Cut rhubarb into 1” pieces. Mix with sugar, flour and cinnamon. Set aside.

Roll out the puff pastry into a circle or oblong, large enough to pile the rhubarb and leave a 1½ – 2” border. Place puff pastry on parchment paper lined baking tray. Pile rhubarb into center of pastry. Pull up sides, overlapping and pinching seams to form a rough shell.

If desired, wash pastry with milk or egg.

Bake at 375° for 25 to 30 minutes, until pastry is golden brown and rhubarb is fork-tender.

Let cool slightly and then serve slightly warm or at room temperature.  Excellent garnished with whip cream or vanilla ice cream!