Rhubarb Pie with Curd Cheese and Chia Seeds
·Mix the ingredients
Squeeze the juice from the lemon and zest it too. Mix together the pastry ingredients and work them into a firm, non-sticky dough. Place it in a plastic bag and chill in the fridge for an hour.
Roll out the dough
Roll the chilled dough into a circle and place it in a pie tin about 25 cm in diameter, greased beforehand with butter. It's best to also line the base with a circle of baking paper – this will make the pie much easier to slice later.
Prick with a fork
The dough should cover not just the base but also the sides of the tin. Prick the base with a fork, then lay a sheet of baking paper on top and fill it with dried beans to help keep the pastry flat while baking.
Bake
Bake in an oven preheated to 180°C for 30 minutes. Remove the baking paper and beans, then bake the uncovered pastry for another 10 minutes. While it bakes, prepare the filling.
Cook the rhubarb with sugar
Peel the rhubarb thoroughly and cut it into short chunks. Put them in a saucepan, 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. Leave it to cool.
Curd cheese and chia seeds
Whisk the curd cheese with honey, adjusting the amount to taste – some like it tangier, others prefer it sweeter. Add the chia seeds and stir through.
Spread with the curd cream and rhubarb
Let the pastry base cool completely. Spread it with the curd cheese cream, then layer the rhubarb on top. Chill in the fridge, ideally
