Strawberry Rhubarb Cardamom Tart (Vegan and Dairy Free)

For years, I've gathered images, experimented with recipes, and worked to perfect them, ensuring they remain simple to prepare without sacrificing their delicious flavor. With several members of our extended family having severe dairy and egg allergies, I've explored various substitutions to create sweet treats for summer events, birthdays, holidays, and family gatherings, allowing everyone to enjoy them. Additionally, there's nothing quite like sourcing fresh ingredients straight from your garden.

This Strawberry Rhubarb Tart started as a pie recipe, but over the years it evolved into a galette-style dessert that our family enjoys on a warm summer evening. Since completing our deer-proof vegetable garden last summer, we've been fortunate to harvest Rhubarb and Strawberries from our own garden to create this sweet treat.

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This dessert is one of my favorites to prepare for a mid-summer family gathering or on the Summer Solstice to celebrate the change of seasons. I hope you enjoy it as much as we do.

Recipe:

Ingredients:

• 2 1/4 C All-Purpose Flour]

• 3/4 C Sugar

• 1/4 Tsp. Salt

• 1/4 C Water

• 3/4 C Butter (vegan/dairy free substitution Country Crock Olive Oil Based Sticks)

• 2 C Sliced Strawberries

• 2 C Slides Rhubarb (about 1/4 inch thick)

• 1/2 tsp. Ground Cardamom

1 Tsp. Sugar in the Raw

Directions:

• Preheat oven to 375 F or 350 F if using a convection oven.

• In a food processor or bowl, combine 2 C flour, 1/4 C sugar and the 1/4 tsp. of Salt

• Cut or combine all but 2 Tbl. Of the butter until the dough is a fine crumb consistency.

• Add 1/4 C water

Combine until the Dough sticks together and can be formed into a ball.

• Pat into a five inch round disk and freeze for ~15 minutes.

• In a separate bowl, gently mix the rhubarb, strawberries, 1/2 C of sugar and 1/2 Tsp. Of Cardamom.

• Pull the dough out of the freezer. On a lightly floured surface roll the dough into a ~14 Inch round disk. Slide onto a baking sheet with parchment paper, Spoon the berry mixture evenly leaving 2-3 inches from the border. Fold the border in onto itself covering the edge of the berries leaving the middle open.

• Melt the remaining 2 Tbl. Of butter and brush onto the pastry. Sprinkle with 1 tsp. Of sugar in the raw.

• Cook for 40-45 minutes until the tart turns golden brown and the berry mixture is bubbling.

• Let cool before cutting. I highly recommend enjoying a slice with vanilla ice cream.