This rustic rhubarb tart with a sweet oat crust is the perfect spring treat for a hobbit!
SPRING IN MIDDLE EARTH
As the snow melts and the first buds of spring begin to open, let us imagine what foods would grace the tables of JRR Tolkien’s Middle Earth. With the winter stores of last year’s harvest beginning to dwindle, all the races of Middle Earth would look to the early offerings of the earth. From tender shoots and greens to the first root vegetables, what delicacies would grace the elegant tables of the Elven kingdoms or the great halls of the Dwarven kings? As the world begins to waken from its cold slumber, we can wonder at what foods would be enjoyed from the far cities of men to the quiet hills of the Shire. Let us explore together some of the culinary delights from different lands for a Spring Feast in Middle Earth.
In the Shire
Early spring rhubarb is a welcome delight after the long, quiet winter, and one of the first of the Shire’s garden crops. On a cool spring morning, the hobbits are busy in their cozy kitchen turning the fresh produce of their garden into a simple and rustic tart. Ruby-hued rhubarb is folded into a golden flaky crust subtly flavoured with oatmeal for a flavourful pastry in the style of a galette. Topped with a cloud of whipped cream, this humble dessert is the perfect treat to serve with a cup of tea at elevenses or at a spring garden luncheon—simple, seasonal, and full of the quiet joy of home.
Ingredients
Rhubarb: I like using fresh rhubarb, however, you could use frozen if necessary.
Oats: The ground oats add a subtle oat flavour while the addition of all-purpose flour keeps the pastry tender. This recipe uses oats that are ground in the food processor, however, you could substitute with oat flour. If you are using oat flour, you may need to add another tablespoon of water since the ground oats are smaller in overall volume than oat flour.
Turbinado sugar: Turbinado, or raw sugar, is a crunchy, crystallized sugar that is ideal for sprinkling over baked goods before baking. The crystals hold their shape and add a sweet crunch to the finished product. You can use a sprinkle of granulated sugar instead which will yield a sweet flavour; although it may not be as crunchy as the turbinado.
How to Make Rhubarb Tart with Oat Crust
Make the oat pastry
In the bowl of a food processor add the oats. Blend until finely ground. Add the flour, sugar, and kosher salt. Pulse a few times to mix the dry ingredients. Cut the cold butter into small pieces and add to the food processor. Pulse until the mixture resembles small pea-sized pieces. Pour the ice water through the chute and pulse just until the dough begins to clump together.
Dump the contents of the food processor onto the counter and form into a ball. Wrap with cling film and let chill for 30 to 60 minutes.
Assemble the tart
Preheat the oven to 400 deg F. Line a rimmed baking sheet with parchment paper and set aside. On a lightly floured surface roll the tart dough out into a 12-inch circle. Be gentle while rolling the dough to avoid making large rips – because this galette is free-formed, any cracks will cause the filling to leak.
Gently transfer the dough to a parchment-lined baking sheet. Carefully mend any cracks in the dough as best you can by pinching the dough together. Toss the rhubarb with the sugar, cornstarch, and lemon juice. Spoon the rhubarb filling into the middle of the dough. Spread the filling out evenly while leaving a 1 ½ inch edge border.
To form the tart, begin lifting crust up over the edge of the berries, overlapping and pleating the dough as you go. If the dough tears, then pinch it back together as best you can. Brush the edge of the crust with the beaten egg and sprinkle with turbinado sugar.
Bake the tart
Bake the tart for 40 to 50 minutes until the pastry is golden browned and the rhubarb filling is bubbling and slightly thickened. Let the tart cool for 20 to 30 minutes before slicing.
Serve the Rhubarb Tart with Oat Crust
In the bowl of a mixer fitted with a whip attachment, add the whipping cream. Begin to whip the cream on high until it begins to thicken into soft peaks. Add the sugar and continue whipping until the cream has thickened into stiff peaks. Dollop the cream on slices of the rhubarb tart and enjoy!
