Rhubarb Crostata

Source: The Oregonian, May 2006
Makes: Two 8" Tarts

1 cup all-purpose flour
1/4 cup cornmeal
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
1/2 cup cold butter (1 stick), cubed
1/3 cup ice water
1 teaspoon lemon zest

4 cups 1/4-inch slices trimmed rhubarb
1 cup granulated sugar
1 tablespoon cornstarch
Pinch kosher salt
1/2 teaspoon grated lemon zest
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 tablespoons cold butter
Ice water
Milk
Turbinado or Granulated sugar

To make crust:
Combine flour, cornmeal, sugar and salt in a food processor. Add cold butter and pulse briefly. Large pieces of butter will be visible. Add the lemon zest and the ice water (all at once), and mix just until the dough begins to come together. Finish gathering together by hand and chill 1 hour.

To make filling:
Toss rhubarb with the sugar, cornstarch, salt, lemon zest, cinnamon and ginger and let sit. When the rhubarb begins to release some of its juice, mix to blend the juices into the other ingredients.

Preheat oven to 400 degrees. Divide the dough in half and roll into two 10-inch circles, 1/8-inch thick, on a lightly floured surface. Roll dough circles around rolling pin and transfer to baking sheet lined with parchment paper. Using a slotted spoon, spread one half of the rhubarb mixture over each round, leaving a 2-inch border. Sliver the butter on top of the filling and lightly brush border with ice water. Fold the border up over the fruit allowing the dough to pleat as you lift it. It should pleat 5 to 6 times as you work your way around. If you have time, chill for about 20 minutes. If you are going to bake it right away, pour some the remaining liquid over the fruit in each tart. Lightly brush the edge of the crust with milk and sprinkle with sugar. Bake until the pastry is golden brown and the filling begins to bubble, about 40 minutes.