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Cooking
Rhubarb Pie with Curd Cheese and Chia Seeds
· 8 servings
Mix the ingredients
Squeeze the juice from the lemon and grate its zest. Mix together the pastry ingredients and knead into a firm, non-sticky dough. Put it in a plastic bag and chill in the fridge for an hour.
Roll it out
Roll the chilled dough into a circle and line a pie tin about 25 cm in diameter that you've buttered beforehand. It's best to also place a circle of parchment paper on the bottom - it will make the pie much easier to slice later.
Prick with a fork
The dough should cover not just the bottom but also the sides of the tin. Prick the base all over with a fork, then lay a sheet of parchment paper on top and fill it with dried beans. These will help keep the pastry flat as it bakes.
Bake
Bake in an oven preheated to 180°C for 30 minutes. Remove the parchment paper and beans, then bake the uncovered pastry for a further 10 minutes. While the crust bakes, prepare the filling.
Cook the rhubarb with sugar
Peel the rhubarb thoroughly and cut it into short chunks. Put them in a pot, sprinkle with cane sugar and add about 50 ml of water. Cook until soft. All the water should evaporate, leaving soft rhubarb in a caramel-like syrup. Let it cool.
Curd cheese and chia seeds
Whisk the curd cheese with honey. Adjust the amount to taste - some prefer it tangier, others sweeter. Add the chia seeds and stir through.
Spread with the cream and rhubarb
Let the baked crust cool completely. Spread it with the curd cheese cream and top with a layer of rhubarb. Chill in the fridge, ideally