LCBO Food and Drink Spring 2016

RHUBARB & RICOTTA TART This stunning spring tart is perfect for peo- ple who don’t like their desserts too sweet: the fruit’s sour edge is tempered by creamy orange-scented ricotta and buttery puff pas- try. The rhubarb and filling can be prepared a day in advance, so you can quickly assemble the tart to bake it fresh. You could serve it with vanilla or strawberry ice cream. 1 lb (500 g) fresh rhubarb stalks, trimmed ½ cup (125 mL) water ¼ vanilla bean ¼ cup (60 mL) granulated sugar, plus more for crust 1 cup (250 mL) full-fat ricotta 1 large egg, beaten, 2 tsp (10 mL) set aside to brush crust 6 tbsp (90 mL) icing sugar, sifted 1 tsp (5 mL) finely grated orange zest Frozen pre-rolled puff pastry, a 10-inch (25-cm) square, thawed, or ½ lb (250 g) frozen puff pastry, thawed and rolled into 10-inch (25-cm) square 1 Preheat oven to 400°F (200°F). 2 Cut rhubarb into 2-inch (5-cm) lengths. Arrange in a single layer inside a large roast-

(Move tart to upper shelf if crust is browning too quickly on bottom. If rhubarb is weeping a lot of liquid during baking, dab overflow with paper towel so crust doesn’t get soggy.) Remove from oven and cool completely. Brush rhubarb generously with reserved syrup and serve at room temperature. Serves 6 WHAT TO SERVE Lakeview Cellars Cabernet Icewine VINTAGES 53397, 200 mL $29.95 The sweetness and density of this dessert calls for a wine with comparable sweetness and depth of flavour. Try this luscious icewine—its ripe red berry, spice, cit- rus and honey flavours match the zesty rhubarb and citrus elements in the dessert. $16.95 This rich fortified wine offers enough spicy, dark berry and plum flavours to complement the rhubarb and vanilla elements in the dessert. In addition, the wine’s concentration, sweetness and weight easily contend with the richness of ricotta and puff pastry. Sandeman Late Bottled Vintage Port LCBO 195974

ing pan, convex side up. Pour water into pan. Scrape the vanilla bean seeds into a small bowl with granulated sugar. Mix thoroughly and sprinkle over rhubarb. Bake until the tip of paring knife slides in easily but the rhubarb still holds its shape, 10 to 12 minutes. (Watch carefully—it’s a short window between perfect and mush.) Remove from oven and cool. Care- fully transfer rhubarb to parchment-lined bak- ing sheet. Pour juices into a small saucepan and place over medium-high heat; reduce un- til syrupy, 3 to 4 minutes. Set aside. 3 In a medium bowl, beat ricotta, egg, icing sugar and orange zest. Cover and refrigerate until ready to use. 4 Preheat oven to 425°F (220°F). 5 Line a baking sheet with parchment paper. Place rolled puff pastry on sheet. With the tip of a pairing knife, score a ¾-inch (2-cm) bor- der. Brush border with reserved beaten egg and sprinkle lightly with granulated sugar. Spread ricotta mixture over tart, staying with- in border. Arrange cooked rhubarb overtop, trimming pieces to fit. (There will likely be more rhubarb than you need.) Bake on bottom shelf until puffed and brown, 20 to 25 minutes.

imported & distributed by

Gourmet Trading Co. | p : 905-826-6800 | 888-482-3278 | www.gourmettrading.com | made in maine | stonewallkitchen.com

FOOD & DRI NK SPRING 2016 117