Father’s Day & the most delicious Ohio strawberries called for something special & sweet! …So I whipped up these Strawberry Rhubarb & Honey Goat Cheese Pop-Tarts that were (as Rob said) “Insanely good!”. This recipe only makes six, so they were rationed and have left us wanting more! Next time I will surely double it!
- 2 1/2 cups All-purpose flour
- 1 tsp. Sea salt, fine
- 1 tsp. Sugar
- 16 tbsp. Unsalted butter, cubed and chilled
- 4 oz. Mackenzie Creamery Honey Chèvre, room temperature
- 1/2 +/- cup Strawberry Rhubarb compote (See recipe below)
- 1 Egg, lightly beaten
- 2 cups Powdered sugar
- 1/4 cup Strawberries, finely chopped
- 2 tbsp. Water
Strawberry Rhubarb Compote
- 1 cup Strawberries, diced
- 1 cup Rhubarb, diced
- 1/4 +/- cup Sugar
I really winged it on this. …So if you have a recipe that you enjoy for Strawberry Rhubarb Compote, or a ready made Strawberry Rhubarb jam you love – then you could surely use either of those. But if you want to freestyle and wing it with me…
- Wash strawberries and rhubarb.
- Remove the stems of the strawberries and hull, if you like. I did not.
- Chop strawberries and rhubarb into small pieces and place in small saucepan.
- Add sugar to your liking. I used closer to a 1/4 cup tasting along the way to make sure that it was sweet enough, without being too sweet (which is a personal preference).
- Get this combo hot, on medium to high (while stirring) to get the strawberries softened up creating liquid in the pot. Once this happens let it come to a boil and then lower the heat. Cook until both strawberries and rhubarb are cooked through and you have a jam consistency. You could probably also add a tbsp or so of water, lemon juice or orange juice to get things moving – but not necessary.
- Remove from heat and let cool. I then placed in a sealed container and put it in the refrigerator overnight to let it thicken up.
- You will have leftover compote. The little extra is delicious on toast, ice cream, yogurt and more! OR, if you decide to double the pastry part of the recipe (& the goat cheese), then you could probably get away with just one batch of the compote for a double batch.
- Pulse flour, salt and sugar in a food processor.
- Add the butter and continue to pulse until the mixture resembles coarse sand.
- While the motor is still running, add 6 tbsp. of cold water and process until dough comes together.
- Divide the dough in half and form into two disks.
- Wrap the disks separately in plastic wrap and place in the refrigerator – for 1 hour.
- Heat oven to 425 degrees.
- Roll out one disk of dough into a 9″ square, on a lightly floured surface
- Cut into six 3″ x 41/2″ rectangles and place on a parchment lined baking sheet.
- Spread softened MC Honey Chèvre onto each rectangle leaving a border around the edge approx 1/4-1/2″. We used roughly 1 heaping tbsp. of Chèvre on each rectangle.
- Spread (strained) Strawberry Rhubarb compote on to of the Honey Chèvre of each rectangle. Again we used about 1 heaping tbsp of compote. We like them gooey!
- Set those aside
- Roll and cut the remaining disk of dough, again into 3″ x 4 1/2″ rectangles.
- Brush edges of dough around cheese and compote with beaten egg.
- Top with dough rectangles.
- Use a fork to press the edges together to seal.
- Then lightly prick the top dough with the tines of a fork. We did four fork pokes right down the middle ( : : : : )
- Place in the oven for about 15 minutes until they puff up and are golden. Your house will smell amazing!
- Transfer tarts to a baking sheet with a wire rack and let cool completely
- Meanwhile, whisk the powdered sugar, 1/4 cup finely cut strawberries and 2 tbsp water until smooth.
- Drizzle over the tops of the pop tarts and then let them sit until the icing has firmed up.