Strawberry Rhubarb Breakfast Tart ~*Recipe ReDux*~

This month’s Recipe ReDux theme is all about pie: Tucked in a crust, nothing says love from the oven like pie. Give a healthy makeover to your favorite savory or sweet pie recipe.

I consider tarts to be in the pie category, so Strawberry Rhubarb Breakfast Tart it is.

This tart is inspired by two recipes in Sarah Britton’s cookbook, My New Roots. I used her recipe for oat crust that she pairs with a pecan cranberry pie in the book. The crust is made using  gluten free rolled oats, coconut oil, maple syrup, salt, and nutmeg.

The filling for my tart was inspired by the cookbook’s fig and buckwheat breakfast tart. I haven’t seen figs around the markets here yet, so I went for berries instead. To make the filling, fold a touch of vanilla extract and maple syrup into some 2% plain Greek yogurt. A few large spoonfuls of homemade rhubarb compote and a pint of greenmarket strawberries give the tart a real spring zing. 

The yogurt is so fluffy and spoons into the tart like whipped cream.

A balanced breakfast tart made with oats, yogurt, and fruit…right?! Now we can all eat pie for breakfast and feel good about it.

Make a little bed of rhubarb compote for the berries to sit on. This is optional, but I like the combo of the compote with the strawberries.

You can plop the strawberries on top like I did, or you can neatly arrange them. I tend to always go the rustic, drop and plop route.

So pretty!

I added a little sprinkle of granola on top of my own slice for extra crunch and good looks.

Strawberry Rhubarb Breakfast Tart ~*Recipe ReDux*~

adapted from the My New Roots cookbook

makes 1 9-inch tart (about 6-8 portions) 

Crust

1 1/2 cups rolled oats (use gluten-free rolled oats if you want the tart to be gluten-free)

1/4 cup melted coconut oil (or canola oil)

1/4 cup maple syrup

1/4 teaspoon salt (fine sea salt or Kosher salt)

1/2 teaspoon freshly grated nutmeg

1. Preheat the oven to 350 degrees F. Pulse the oats in a blender or food processor. Keep blending to create a rough flour. Whisk together the coconut oil, maple syrup, salt, and nutmeg in a bowl. Add the oat flour and stir until the dough comes together. If the dough is too warm/sticky to handle, refrigerate it for a few minutes or up to one day.

2. Place the ball of the dough in the center of a 9-inch tart or pie pan. Press the dough out to the edges and up the sides of the pan. If the dough is still sticky, dip fingers into a bowl of water.

3. Prick holes all over the dough with a fork. Bake the crust for 15-25 minutes, until golden and crisp. Remove from the oven and let cool completely.

*Note: Crust can be baked off a day before filling it. Just keep it well wrapped on the counter.

Filling

1 1/2 cups plain Greek yogurt

1/4 teaspoon vanilla extract

1 tablespoon maple syrup

1/4 cup rhubarb compote, optional

1 pint strawberries, de-stemmed and cut in half

1.  Put the yogurt in a medium bowl. Add the vanilla and maple syrup and fold to combine.

2. Pour the yogurt mixture into the cooled tart shell.

3. Spread rhubarb compote in a large circle atop the yogurt. Arrange the sliced strawberries over the top.

Store any leftover pie covered well in the refrigerator.

Tags: gluten-free, healthy, maple syrup, pie, recipe redux, rhubarb, spring, strawberry, tart, yogurt