Rhubarb + goat’s cheese tart
For the pastry:
- 225g/8oz plain flour, sifted
- 110g/3¾oz butter, chilled and diced, plus extra for greasing
- 1 medium egg yolk
- 20g/ ¾oz Parmesan cheese, finely grated
- 2-4 tbsp ice-cold water
- ½ tsp finer flaked sea salt
- Freshly ground black pepper
For the cured rhubarb:
- 2 slim rhubarb stalks (about 150g/ 5¼oz), sliced in half lengthways, then cut into 1cm/½in pieces
- 5g/⅛oz finer flaked sea salt
- 25g/1oz caster sugar
- 2 lemon thyme sprigs
- ½ tsp fennel seeds
For the tart filling:
- 25g/1oz butter
- 4 onions, finely sliced
- 2x medium eggs, beaten
- 100ml/ 3½fl oz double cream
- leaves from a small bunch of parsley, finely chopped
- ½ tsp dijon mustard
- 80g/ 2¾oz fresh young rindless goat’s cheese
- 3 lemon thyme sprigs (or use thyme leaves and grated lemon zest)
- sea salt and freshly ground pepper
We’re so excited to share a second recipe from our book Sea Salt: A Perfectly Seasoned Cookbook which is out in May and available for pre-order (from multiple bookshops and sites) here.
This is a tart so beautiful you’ll want to frame it. Curing the rhubarb in a sugar and salt mixture helps to tone down its sharpness, while preserving its bright, vibrant flavour. You can cure, rinse and dry this in advance, storing it overnight in the fridge, before bringing it altogether. If you have ever struggled to roll out pastry but love the incredible texture of a really short crust, this is the recipe for you – freezing and grating the dough is absolutely foolproof. You can also make the dough and store it in the fridge overnight, then pop it into the freezer for 30 minutes just before you want to bake it.
Start by making the pastry. Pulse the flour and butter together in a food processor until the mixture resembles breadcrumbs. Add the egg yolk and Parmesan and pulse a couple of times to combine. Pour in the water, 1 tablespoon at a time, until the mixture comes together when you pinch it between your fingers. You may not need all the water. Add the salt and pepper and pulse again to combine. Transfer to a clean work surface, shape into a round, cover with clingfilm and chill in the freezer for 30 minutes.
Meanwhile, cure the rhubarb. Toss the rhubarb, salt, sugar, lemon thyme and fennel seeds together in a small bowl. Cover with a plate or tea towel and leave to cure at room temperature for 20 minutes. Drain the rhubarb in a colander, rinse and pat dry with a clean tea towel or kitchen paper. Leave in a cool place until ready to use.
Preheat the oven to 180°C/160°C fan/350°F/Gas 4.
Lightly grease a 23cm / 9in fluted tart tin with butter. Remove the dough from the freezer and use the largest holes on a box grater to grate the dough into the centre of the tin in three stages. After each third, press the dough into the base and sides of the tin until they are completely covered to the top lip in an even layer. Prick the base of the pastry all over with a fork, then cover with a baking paper or foil, making sure some of the paper hangs over the side. Fill with baking beans and blind bake in the oven for 15 minutes. Remove the beans and paper and bake for another 12 minutes to cook the base until golden. Remove from the oven and leave to cool. Leave the oven on.
Meanwhile, for the filling, melt the butter in a large frying pan over a medium heat until melted and bubbling. Add the onions and a large pinch of salt. Fry, stirring frequently, for 8 minutes until the onions are soft and translucent. Reduce the heat to low and cook, stirring occasionally, for 25 minutes, or until the onions have reduced in volume by half and are golden and sweet. Remove from the heat.
Whisk the eggs, cream, parsley and mustard together in a medium bowl, then stir in the onions to combine. Pour the filling into the tart case and dot over the cured rhubarb. Crumble over the goat’s cheese and scatter the lemon thyme over the top.
Bake the tart in the oven for 25 minutes, or until set. Leave to cool in the tin for 10 minutes before removing and slicing into wedges. Serve with a green salad and boiled new potatoes. The tart will keep covered in the fridge for up to three days. Reheat gently in a low oven before serving.
IMAGE: Liz and Max Harala Hamilton
RECIPE FROM: Sea Salt: A Perfectly Seasoned Cookbook