Strawberry and Rhubarb Tartlets
The rhubarb in my garden has gone wild.
Cue these perfectly imperfect strawberry and rhubarb tartlets, with a chickpea crust. Yes, they’re a bit burnt… because I was responding to emails and I forgot about them! I did consider making them again for photography purposes, but then I decided… there’s enough perfection out there already. So here I am, representing all normal humans who occasionally burn things because they’re trying to multi-task.
This recipe was inspired by a beautiful rhubarb and orange chevron galette that I saw on Instagram, created by Dimity Jones. The cute chevron pattern inspired the rhubarb plaits in these tartlets. I have 3 varieties of rhubarb growing in my garden though, so they’re all different widths, but I didn’t discriminate!
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I was a little concerned about the chickpea crust initially. I’d never made it before and when the dough was raw, despite its beautiful yellow colour, it smelt really weird. But I can confirm that it doesn’t taste weird! All concerns were unfounded.
I’d just like to thank a few of my appliances for their role in the preparation of this dessert… Food processor, thank you for holding out, despite the fact that you already had a broken handle and then I dropped you on the floor. And my power-blender*… I couldn’t have done it without you.
These tartlets are gluten-free and vegan. There’s not huge amounts of added sugar either, so the rhubarb in this recipe does put the ‘tart’ in tartlets (as I feel it should). But obviously, you can adjust this to suit your own tastes.
Prep time: 45 minutes
Cook time: 20 minutes
Cook time: 20 minutes
- 2 sticks of rhubarb
- 5 tbsp lemon juice
- 3 tbsp maple syrup
- 10 strawberries
- 2 tbsp of chia seeds*
- 250g of chickpea flour*
- 125 mls of cold water
- 50 mls of olive oil
Preheat the oven to 200C.
Start by prepping the strawberry ‘puree’. You’ll be spreading this on the crust like you would spread passata on a pizza base.
Blitz 9 strawberries with 1 tbsp of lemon juice in a blender or food processor. Then add 2 tbsp of chia seeds and 6 tbsp of the strawberry-lemon “smoothie” to a bowl and mix this together. Set this aside while you prepare the rhubarb. After about 10-15 minutes, the chia seeds will absorb the liquid and it will become glutinous.
Trim the rhubarb at either end. Chop the sticks into 1 inch and a half chunks and then slice each of these chunks in half. Put the sliced rhubarb in another bowl and add 4 tbsp of lemon juice and 3 tbsp of maple syrup. Coat the rhubarb and set aside.
Then move on to the chickpea crust. In a food processor, add 250g of chickpea flour, 125 mls of cold water and 50 mls of olive oil. Blitz this together to form a dough.
When the dough is smooth, divide it into two and roll into balls. Roll out each ball into a rough rectangle. Place these on a baking tray covered with baking parchment.
Then, spread the chia-ified strawberry puree on to each rectangle of dough, leaving a little room at the edges. Arrange the rhubarb slices like a plait down the middle, filling in the gaps at the top with each half of your remaining strawberry.
Bake the tartlets in the oven for 20 minutes.
Serve with whatever you like best (ice-cream, custard or cream — dairy-free if you require it, or normal if you don’t).