Having some more cornmeal to use,I wanted to try a sweet pastry with rhubarb and strawberries. I love this combination!
I look into different recipes of cornmeal dough, but I ended up adapting the dough of my Tarte Bourdaloue
Strawberry, Rhubarb, and Mascarpone Pie on a Cornmeal Crust
1 cup of flour
1/2 cup of cornmeal
125 g of butter (cold in pieces)
2 tablespoons of sugar
1 teaspoon of baking powderPinch of salt
In a food processor put the flour and cornmeal, and pulse it 6 times (or more) to have a more homogeneous dry elements. Add the dry ingredients, mix it well, and add the butter. Turn the processor on, and slowly add the water. Shape into a ball and let it rest 30 minutes in the refrigerator.
With a roll pin, and over a table with flour roll the dough, and place it over an oven tray that has been greased. Cover it with beans, and cook it for 25 minutes at 375F, or until the dough is cooked. Take it out, and let it cool.
Filling (the quantity may vary depending on your tray)
250 grams of rhubarb
125 grams of sugar
1/8 cup of water
1/2 of vanilla bean seeds
Fresh sliced strawberries
2 gelatin sheets
150 grams of mascarpone cheese
Wash the rhubarb, and cut in little pieces. Put it in a pan, and cover with sugar and water. Cook it a medium high heat until fully cooked (about 10 minutes). Let it cool, and strain the excess liquid.
Hydrate the gelatin, and dissolve them in hot water (you can use more or less gelatin depending how hard you want it). Mix the mascarpone cheese with the rhubarb compote, add the gelatin, and correct for sugar if necessary (not in my case). Spread this mix on top of the cooked cornmeal crust, and cover it with sliced strawberries. Place it in a fridge for 3 hours at least, until is set and firm.