I know many of my recipes start off as “this is one of my favorites from Grandma’s”. However, this one isn’t a recipe from Grams, but the strawberry-rhubarb combination is. She used to make a Strawberry-Rhubarb pie, which she called “Bishop’s Pie” and it was oh, so delicious. A co-worker was talking about putting cheddar on rhubarb pie the other day- asking everyone if they had tried it. The majority of the staff had never had rhubarb pie! (Deprived city dwellers.)
So- feeling lazy and not wanting to actually make a pie crust (which I have a fabulous and easy recipe for, that I’ll post someday), I simply bought Puff Pastry to use as my base. Light and flaky- it’s not synonymous with pie crust but it does the job, and it’s a whole lot easier and quicker.
Not as pretty as I had hoped, but it still tasted great!
Here are some step by step photos with a printable recipe card including ingredients, directions and a printable option below. This is my first time using the Recipe Card Plug-in (for wordpress.org) after switching over platforms, so I’m excited (for you non-bloggers, this just basically means I now have an “app” to create a recipe card where as I couldn’t before!)
- 1 sheet puff pastry, thawed
- 2 Tbsp light mustard of your choice, I used a light, vinegary whole seed mustard
- 1 c. sliced strawberries
- 1 c. sliced rhubarb
- 1 c. white sugar
- 2 Tbsp water
- 1 1/2 c shredded sharp cheddar
- 1 1/2 cup lightly chopped mixed greens or spring mix
- pinch of salt
- 1 1/2 tsp champagne vinegar
- Add sliced strawberries, rhubarb and water to sauce pot. Heat until the juice starts coming out of the fruit, creating a "fruit broth".
- Add sugar. Stir until mixture begins to thicken and let cool for at least 15 minutes.
- Spread mustard over puff pastry.
- Add cooled fruit mixture.
- Top with cheddar.
- Bake at 400 for 15-20 minutes.
- (optional) Broil until cheese becomes bubbly, and crust starts to get crispy.
- Let tart cool.
- Toss greens in salt and champagne vinegar.
- Sprinkle over slightly cooled tart.
- Cut and serve- this pair well with a dry champagne or a hoppy beer!
- - I recommend using a light, vinegary mustard here. You want a bit of acid to interact with the sweetness of the fruit, but you don't want it to be as sharp as regular yellow mustard!
- -Use FRESH shredded cheese. As you can see from my photos, the cheddar I used was store bought and a bit dried out. Freshly shredded cheese has more moisture and will have a better bubbling and browning ability.
- -Toss your greens JUST before adding to slightly COOLED tart. If tart is too hot, the greens will wilt. They will also wilt if you toss them in your vinegar and let them sit. Do this last.