Sunday, June 22, 2008

A Strawberry-Rhubarb Cornmeal Tart

With all the strawberries ripening at once and the rhubarb going out of control, it was imperative that I make a strawberry-rhubarb something-or-other this weekend. But my standby pie crust recipe uses wheat flour and I want the whole family to be able to enjoy the fruits of our garden.

So when I was perusing the June issue of Martha Stewart Living, the Cornmeal Dough pie crust caught my eye. All it took was some flour substitutions to make this one a gluten-free crust and a butter substitution to make it vegan. Plus, our cornmeal and rice flour is locally milled.

The Cornmeal Crust (adapted from Martha Stewart's recipe)
1 1/2 cup brown rice flour
1 tsp. xanthan gum
3/4 cup cornmeal
3/4 tsp salt
1 tsp sugar
3/4 cup frozen Earth Balance, cut into chunks
1/4 cup ice water

Combine rice flour, xanthan gum, cornmeal, salt, and sugar in a food processor and pulse until thoroughly mixed. Add Earth Balance and process until the mixture forms pea-sized bits. With machine running, add ice water slowly just the dough begins to hold together. Press dough into a disk, wrap in plastic wrap, and refrigerate about an hour. Then preheat the oven to 375 and lightly grease a tart pan. Press the cornmeal dough into the pan, making sure to keep the sides thick enough to be sturdy. Prick holes in the bottom with a fork and cover with plastic wrap. Refrigerate another 20 minutes. Then cover the crust in foil or parchment paper and fill with dry beans. Bake for 15 minutes or until crust is firmed up and no longer shiny. Remove beans and foil and bake uncovered for another 15 minutes or until golden brown. Cool completely.


The Rhubarb Jam

2 cups chopped fresh rhubarb
1/4 cup maple syrup (I like grade B)
1/4 tsp. agar powder

Combine rhubarb and maple syrup in a small saucepan bring to a simmer. Reduce heat to low and cook for about 13-15 minutes or until the rhubarb is the consistency of applesauce. Stir in the agar powder and refrigerate until chilled.

The Sweet Cream

1/4 cup vegan cream cheese frosting
1/4 cup vegan sour cream

I apologize for using leftovers in a recipe, but I had some leftover frosting in the fridge and hope you do, too. (I believe I used the recipe in Vegan Cupcakes Take over the World). Whisk together the two until combined.

To assemble: Spread the rhubarb jam over the crust, all the way to the edges. Then pour the sweet cream over the jam, leaving a border of jam visible. Top with sliced or whole strawberries, depending on their size. Serve immediately, or refrigerate until serving.


Vegan Invasion! (Ashley Nicole) said...


Tami (Vegan Appetite) said...

Yum, that looks delicious. Don't apologize!

jessy said...

your tart is simply stunning! it looks wonderful! i know i can get rhubarb @ the farmer's market, but hopefully i'll get there early enough to grab some strawberries to make your tart! mmmmmm!

Vegan_Noodle said...

Wow, that's one good looking tart! I bet the cornmeal in the crunch gave it a nice "mouth feel".

aTxVegn said...

That looks wonderful!

Erin said...

I'm not a huge rhubarb fan, but I think I'd like this one since there are no big chunks. Nice job!