Strawberry Rhubarb Tart

Rhubarb shows up a few times each year in our CSA box. It usually comes with a box of strawberries which means that a strawberry/rhubarb concoction is the obvious choice.

Rhubarb is originally from Asia and, according to this site,

...it was not until the 18th century that rhubarb was grown for culinary purposes in Britain and America. Rhubarb is often commonly mistaken to be a fruit but rhubarb is actually a close relative of garden sorrel, and is therefore a member of the vegetable family. Rhubarb is rich in vitamin C and dietary fiber.

It evidently grows well across most of the United States and it is most revered in Lanesboro, Minnesota where each June they hold the Annual Rhubarb Festival. The festival web site is a lot of fun. They have the Rhubarb Olympics, rhubarb juggling, largest leaf contest, and a number of the winning rhubarb recipes.

I borrowed a recipe from my fellow FFTY CSAer for this. It's not overly sweet and is great by itself or would go well with high-quality vanilla ice cream.

Ingredients:

• 1 sheet puff pastry (available in the freezer section of your local supermarket)
  
• butter to coat the baking dish
• 2 pints strawberries, tops cut off and sliced in half lengthwise
• 1 stalk rhubarb, chopped into 1/2" slices
• 1/2 cup sugar
• 1/4 cup all purpose flour
• pinch of salt

Steps:

• Pre-heat oven to 400 degrees
  
• Butter a baking dish and place the puff pastry into the dish so that it covers the bottom and sides. Be careful not to rip any holes in the dough.
  
• Mix berries, rhubarb, sugar, salt, and flour in a bowl.
  
• Pour ingredients on top of the puff pastry, and put the whole thing in the refrigerator for 20 minutes, so that the temperature of the filling and the dough will be the same. This will make for a more even bake.
  
• Place the tart on the center rack and bake for 40-45 minutes. Allow to stand for a few minutes