Summer in Montreal is like vacation. There is always something to do!
I constantly have the feeling like I need to get out and discover this city. P- and I have been here together for a total of 6 months so far, and have only scratched the surface of neat stuff to do and see.
In summer, everything comes alive. We have an international fireworks festival every Saturday, movies played outdoors in the park, the Just for Laughs festival, huge music festivals, and so, so, much more!
Last night, P- and I checked out the Jazz festival that’s just finishing up downtown. It’s funny how many non-jazz acts were there, but we made a point to see some authentic stuff.
We ended up seeing two bands – one was more modern and had a brass section, a female singer, and a tap dancer (seriously), and the other was super abstract. The melodies were disjointed and it was hard to see where the the tune was going to go…but I appreciated it anyway. P- says that kind of music is more about how the musicians communicate with each other. I just smiled and nodded, but it was definitely sounding like someone was going to read poetry at any second.
Of course, one of the best parts about living in Montreal is the abundance of food choices. We never have to look hard to find either exactly what we’re looking for or something we didn’t even know that we wanted. I was enjoying a strawberry cheese danish at a local bakery this past weekend, when it hit me…rhubarb would totally be awesome on this. And then I made my own the next day!
I do what I want.
This recipe is simple. I used frozen puff pastry and a classic sweet cream cheese for the “filling”. We’ll definitely be making this again.
Wishing you all a lovely weekend!
- 6 oz.cream cheese, softened
- 1/4 cup sugar
- 2 tsp lemon juice
- 1 tsp vanilla extract
- 1 sheet frozen puff pastry, thawed but still cold
- 1 large egg
- 5 - 6 medium stalks rhubarb
- turbanado sugar, for sprinkling
- honey, for drizzling
- Preheat the oven to 400ºF and line one baking sheets with parchment paper.
- In a medium bowl, beat the cream cheese until smooth. Add the sugar, lemon juice, and vanilla to the bowl and beat until combined. Set aside.
- Roll out the thawed puff pastry on a lightly floured work surface until it is a 10-inch square. Place the puff pastry on parchment paper on a baking sheet. Score the edges of the puff pastry to make a 1/2-inch border.
- In a small bowl, whisk together the egg with 1 tablespoon water. Brush the puff pastry all over with the eggwash. Spread a portion of the cream cheese mixture in the centre of the puff pastry.
- Trim your rhubarb stalks the length of the dough, and then lay the rhubarb across the dough, placing the stalks fairly close together. Sprinkle the sugar all over the rhubarb and crust.
- Bake the tart until the cream cheese is golden and puffed and the rhubarb is tender, 20-25 minutes. Remove from the oven and let cool.
- Just before serving, drizzle all over with the honey, and cut into rectangles.
Recipe based on these from Just a Taste.