Yes, I know... it is another rustic tart recipe. But it is almost summer and this tart contains antioxidants, fibre and vitamins thanks to the fruits.
For the vegan dough, I am using the same recipe as the Vegan Strawberry Almond Galette.
Vegan Rhubarb Blueberry Galette
Ingredients for a 20 cm tart
For the pie dough
50gr of oat flour
75gr of ground almond
30gr of almond butter or any plant-based butter
35gr of sugar - I am using Xylitol instead.
50ml of almond milk
For the blueberry compote filling
250g of blueberries
For the topping
350gr of rhubarb
150gr of blueberries
50gr of sugar
J-1: Clean the rhubarb, cut the end and peel it. Place the rhubarb in a bowl, add 50gr of sugar, and set aside for the night. It will reduce the acidity of the fruit.
J-0: Remove the rhubarb from the bowl and let it strain for one hour. Set aside.
For the tart dough - In a bowl, combine the oat flour, the ground almond, and the sugar. Add the almond butter and mix well. It will create a crumbly dough. Add little by little the milk to help to make a soft dough. Put in the fridge for 20 minutes.
For the blueberry compote - Put the blueberries in the microwave at full power for about 2 minutes and 30 seconds. You will obtain a blueberry compote. Of course, you can add some sugar if needed.
Preheat the oven to 180 degrees.
Take the dough from the fridge, and roll it on a lightly floured work surface. Place a 20cm diameter pastry ring in the middle of the dough. Add the blueberry compote, the rhubarb and the blueberries. You can find the step by step in the pictures below.
Place in the oven for about 25 minutes. The tart should be a bit golden as per the picture below.
Then remove from the oven, set aside to cool the tart off.