Honey Rhubarb Tart

Wow. Over 3 weeks since my last post? How can that be? I guess I’ve just been out and about enjoying the gorgeous summer weather we’ve finally gotten in Chicagoland.

Part of all that summer fun involved celebrating my dear friend Lauren’s birthday last weekend. She invited a group of our friends over to her home for a lovely brunch. I offered to bring a dessert, and settled on a rhubarb tart. It came out fancy.

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I used this recipe. Believe it or not, I had a hard time finding a good tart recipe. Rhubarb tarts must not be a thing in America – all the recipes were from England and France, hence the strange ingredient measurements. I did some googling, and I ended up having to approximate some of the measurements, which I hate doing in baking. Ingredients are supposed to be precise when you bake, so I was pretty nervous about how this tart would come out. It seems to have worked, so I thought I’d share the conversions I did:

Pastry/crust ingredients:

1 cup flour

6 1/3 tablespoons of cold butter

1 ounce of water

pinch of salt


Filling ingredients (I added to the original recipe):

4 stalks of rhubarb

3 tablespoons honey mixed with 1 teaspoon vanilla extract (to soak rhubarb in)

3 tablespoons honey mixed with 1 teaspoon white sugar (to brush on top of tart)

1 tablespoon fine sugar (I used baking sugar) to sprinkle on top of the whole tart before baking


Yeah, I added a lot of extra sweetener than the original tart recipe recommended. I was concerned that my rhubarb was not quite ripe, and would be bitter. The tart turned out great, and I think the extra sugar was definitely needed. The tart had a subtle sweetness paired with the slightly bitter rhubarb. My only complaint was that the extra honey left the crust a bit soggy. I probably wouldn’t add so much honey if I had perfectly ripe rhubarb. Still, the tart was pretty tasty so I’m putting this one in the win column.

Summer Veggie Flat Bread

This was one of those glorious easy summer meals that just came together from happenstance. We were heading away for a long weekend, and I needed to use up as much fresh produce that I could. We had some wonderful summer favorites – summer squash, zucchini, and asparagus. Veggies alone aren’t a meal (to me), so when I remembered we had some flat bread in the freezer, dinner was set.


Doesn’t it just look delicious?

Here’s all you need:

1 zucchini, sliced into thin rounds

1 summer squash, sliced into thin rounds

1 bunch of asparagus

1 flat bread (ours was from Costco)

Mozzarella cheese, grated (as much or as little as you want)

1 cup fresh spinach

Olive oil

Rosemary, thyme, salt, pepper, garlic powder, red pepper to taste

Start by heating up the oven to 450. Put the squash and zucchini on a pan coated with non-stick spray. Drizzle olive oil, salt, pepper, and garlic powder over the veggies. Stir around to coat the veggies and cook for 10 minutes. After the squash has cooked for 10, carefully flip over each slice and bake for another 5-10 minutes. You’re looking for just a bit of carmelization.

Fire up the grill. Yep, we used the oven and the grill here. Once hot, sprinkle oil (or balsamic) and spices over asparagus, and grill under tender – maybe 5 minutes or so. Let cool, then cut into 2 inch long pieces. Be sure to leave the grill on – you’ll need it again.

Next, get the flat bread ready. We used a packet of  dressing that came with the flat bread for the top, but it was nothing more than oil and spices. When the zucchini and squash are ready, let them cool for a few minutes, then layer them onto the flat bread. Add the asparagus, cheese, spinach, and any other spices you want (we added a dash of red pepper too). Carefully transfer the flat bread to the grill. Close the lid and let grill until cheese is melted.


You absolutely could make this pizza solely with a stove. I just craved that grilled flavor. If you do so, just roast the asparagus or cook on the stove top. Bake pizza just until cheese is melted and spinach is a bit wilted.

I noticed we have some squash, zucchini, spinach, and a flat bread in the fridge this morning. Guess what’s for dinner tonight?