Rhubarb Breakfast Tart

Plant Based Breakfast Rhubarb Tart

Ingredients:

- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1/4 cup sugar
- 1/2 tsp salt
- 1/2 cup cold vegan butter, cubed
- 3-4 tbsp ice-cold water
- 1 1/2 lbs rhubarb, trimmed and cut into 1-inch pieces
- 1/3 cup sugar
- 1 vanilla bean
- 2 tbsp cornstarch
- Vegan yogurt, for serving

Instructions:

1. In a large bowl, combine the all-purpose flour, almond flour, sugar, and salt. Cut in the cold vegan butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
2. Add the ice-cold water one tablespoon at a time, mixing until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F (190°C). In a large bowl, toss the rhubarb with sugar and the seeds scraped from the vanilla bean.
4. On a floured surface, roll out the dough into a circle. Transfer the dough to a parchment-lined baking sheet.
5. Sprinkle cornstarch over the dough, leaving a 2-inch border. Arrange the rhubarb mixture over the cornstarch, then fold the edges of the dough over the rhubarb.
6. Bake for 45-50 minutes, or until the crust is golden brown and the rhubarb is tender.
7. Serve the rhubarb tart warm or at room temperature with a dollop of vegan yogurt.

source = oursweetlyspicedlife.com