It's been a little while since I made a tart so I thought it was about time. I had fresh rhubarb from my parents' garden, and goats cheese left from my cheese-making efforts, so it all came together piece by piece as I rifled through the fridge for ideas and ingredients. I also have to say that I am excited about pumpkin season starting! And a cross-over of summer and autumn produce to play within one dish? Fun fun fun!
For the crust:
1 c flour
1/3 c cold butter, cubed
1/3 - 1/2 c whey
for the filling:
1/3 small pumpkin, wedged
4 stalks of rhubarb
1/2 c whey
2 tsp fenugreek sugar ( from a small jar with maybe 1/4c sugar and 2 tsp of fenugreek, shaken until combined. Good on pancakes, toast, crêpes etc.)
1/2 c goats cheese
1 tbsp sage
Salt and pepper to taste
1) For the crust, place flour in a mixing bowl and cut in cold butter. Rub flour into butter until the mixture resembles fine crumbs. Add whey and mix to form a soft dough. Chill for at least 30 minutes.
2) Place whey, rhubarb, sage and fenugreek sugar in a small saucepan and bring to a simmer for 5-8 minutes or until the rhubarb is tender (the syrup will be pink too).
3) Roll out the crust and line a tart plate with it. Lay the rhubarb on the bottom. Arrange the pumpkin over the top and sprinkle over the goats' cheese. Drizzle the rhubarb juices over it all. Bake at 180°C for 20-25 minutes or until the crust is firm, the pumpkin is tender, and the tart is turning golden brown on top.
I really loved the flavours in this tart. Hubby initially was eating it piecemeal and couldn't see it, but then took a bite of it altogether and declared his love for it too. I thought it could have done with a more liberal sprinkling of goats' cheese, but that was the last of it, so no chance of that. I would also maybe try for a thicker rhubarb layer next time. Otherwise, I was delighted with it!