Red White & Blue Croustades

Stars and stripes forever. Strawberry and rhubarb for dessert.

Vice President Kamala Harris served strawberry rhubarb croustades at her first official dinner at the Naval Observatory. This dish was served as a dessert with roasted mahi mahi being the main course.

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Ingredients

For the Crust:

• 1 ½ cups all-purpose flour
• ¼ cup granulated sugar
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, cold and cut into small pieces
• 1 large egg yolk
• 2-3 tablespoons ice water

For the Filling:

• 1 cup strawberries, hulled and sliced
• 1 cup rhubarb, chopped into small pieces
• ½ cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• ½ teaspoon vanilla extract

For the Topping (Optional):

• Handful of blueberries
• 1 tablespoon granulated sugar for sprinkling
• 1 egg white for brushing, optional

Directions

Preheat your oven to 375°F.

Prepare the Crust:

• In a medium bowl, whisk together the flour, sugar, and salt.
• Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
• Add the egg yolk and mix until combined.
• Gradually add ice water, one tablespoon at a time, until the dough starts to come together.
• Gather the dough into a ball, flatten it into a disk, and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.

Prepare the Filling:

• In a medium saucepan, combine the strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla extract.
• Cook over medium heat, stirring frequently, until the mixture starts to bubble and thicken (about 5-7 minutes). Remove from heat and let cool.

Assemble the Croustades:

• Grease or line a muffin tin with paper liners.
• On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness.
• Cut out circles of dough slightly larger than the muffin tin cups (about 4 inches in diameter).
• Press the dough circles gently into the muffin tin cups, allowing some overhang.

Fill and Bake:

• Spoon the cooled strawberry-rhubarb filling into each dough-lined cup.
• Fold the overhanging dough over the filling, creating a rustic, open-faced tart. You can also leave the filling exposed if you prefer.
• Brush the edges of the dough with egg white (if using) and sprinkle with granulated sugar.
• Bake in the preheated oven for about 25-30 minutes, or until the crust is golden brown and the filling is bubbly.

Cool and Serve:

• Let the croustades cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
• Top each with a few blueberries.
• Serve with vanilla ice cream.

Credit

Recipe inspired by Kamala Harris

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