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Roasted Strawberry Rhubarb Tart


Super fresh, delicious and easy. Rhubarb and Strawberries – whaaaat? You roast the fruit first – and roasting it keeps the color in the rhubarb (as opposed to boiling it). NOTE: the green tips of rhubarb are poisonous.

6 to 10

Prep Time: 5 mins

Cook Time: 1 hr 40 mins

Total Time: 1 hr 45 mins


Tart Shell:

1 sheet puff pastry (thawed)

all-purpose flour (for dusting)

1 egg (lightly beaten)

1 teaspoon water

Roasted Rhubarb and Strawberries:

1 quart strawberries (hulled, sliced 1/2-inch thick)

2 bunch rhubarb stalks (about 10 stalks, cut into 1 – 1 1/2-inch pieces)

1/4 cup sugar (divided)

Roasted Strawberry Jam:

1 recipe roasted strawberries (above)

2 tablespoons water

2 tablespoons sugar

1 tablespoon lemon juice

Lemon Ricotta Filling:

2 cups whole milk ricotta

1 and 1/2 tablespoons coconut oil

2 tablespoons sugar

1 lemon (zested)

1 teaspoon Kosher salt

1/4 cup basil leaves (finely chopped, to garnish)



For the Tart Shell:

Preheat oven to 400ºF. Line a baking sheet with parchment paper and set aside.

On a lightly floured surface, unfold puff pastry. Using a rolling pin, roll the puff pastry into a 10 x 12 -inch rectangle. Score a 1-inch border around entire pastry. Using a fork, dock the puff pastry inside of the border. Pierce dough all the way through to prevent puffing.

In a small bowl, whisk together the egg and water. Using a pastry brush, brush the border with egg wash. Transfer puff pastry to prepared baking sheet and bake for 10-12 minutes or until golden brown. Remove from oven and set aside to cool.

For the Roasted Rhubarb and Strawberries:

Reduce the oven temperature to 350ºF. Prepare two baking sheets with rubber liners

Place the strawberries on one baking sheet and rhubarb on another. Toss strawberries with 2 tablespoons of sugar and toss rhubarb with remaining 2 tablespoons of sugar. Transfer baking sheets to oven and roast until the rhubarb and strawberries are caramelized and tender about 20-22 minutes. Remove from oven, set aside and allow to cool.

For the Roasted Strawberry Jam:

In a small sauce pan, over medium-low heat, stir together the roasted strawberries, water, sugar and lemon juice. Bring to a simmer and cook for 5 minutes. Remove from heat and using the back of a wooden spoon, gently mash mixture, leaving some chunks. Set aside.

For the Lemon Ricotta Filling:

In a large bowl, add ricotta and coconut oil. Using a whisk, whip mixture until soft and fluffy. Add the sugar, lemon zest and salt and stir until just combined. Set aside.

To Assemble:

Spread the ricotta mixture evenly on the puff pastry. Make tight rows of the roasted rhubarb vertically on an angle alternating in a chevron pattern. Repeat using the rhubarb until the entire tart is filled.

Slice and serve with jam and garnish with basil leaves.

Tip: For some extra sweetness, spread the jam on the bottom of the tart shell before spreading with ricotta!

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