Rhubarb cream cheese tart

Rhubarb season is finally here! With the crazy weather we had so far, the season for produce to be very much behind. And even things such as rhubarb that thrive in the colder weather have be late in coming. After all we had snow up until a month ago!

Anyway, as soon as I found some rhubarb I bought a bunch and started thinking about how to use it. I have a great recipe for a rhubarb cake that I made multiple times last year, but this time I wanted a Scouting the internet, I found this recipe by Daniela at Penna e Forchetta

I immediately set out to adapt it to what I had on hand and to my liking of rhubarb.


I didn’t have cream cheese so I swapped it with strained Greek yogurt (which basically is cream cheese) and I cut the sugar by a lot because I love the acidity of rhubarb.

The tart turned out even better than I expected. It has the sourness of rhubarb I love and the flaky crust and the sweet cream topping to balance it all out. And it looks great too!

Rhubarb cream cheese tart

Ingredients

Crust

    • 1 heaping cup flour
    • 1 stick butter
    • water

Rhubarb

  • 1 bunch rhubarb (about 1 lb.)
  • 2 eggs
  • 1 cup Greek yogurt
  • about 3/4 cup sugar

Directions

  1. Start by straining the yogurt by placing it in a fine sieve mesh colander and let it drain.
  2. While the yogurt is draining, make the crust. Cut the cold butter into the flour and when the mixture is crumbly add enough water to make the dough stick. As soon as the dough is formed wrap it in plastic and put in the fridge to cool down.
  3. For the filling, quickly cook the rhubarb with a couple of spoons of sugar until the rhubarb softens up. Drain the liquid and let cool down.
  4. Mix the yogurt with the yogurt and enough sugar to sweeten it up to your preferred sweetness. I only added a couple of spoons, but you can add more if you like things on the sweeter side.
  5. Assemble the cake by placing the dough in a greased pan, layer with the rhubarb and finishing it with the yogurt cream. Decorate with some additional rhubarb stalk if you like it.
  6. Bake at 375F for about 30 minutes or until the top is set and lightly browned.

Tasty Tyropita (Cheese puffs)


Tyropita are delicious Greek pastries made with feta or ricotta cheese (or a combination of both) wrapped in layers of buttered phyllo. Tyropita are great as a snack or as a side dish for lunch or dinner, although in Greece they are usually eaten as a breakfast food. What I love about tyropita is that you can make a large batch and then freeze them. Take some out of the freezer about 40 minutes before dinner, pop them in the oven, and you’ll have a wonderful side dish for the family meal.

Here is Eva’s recipe for tyropitakia. She uses both feta and ricotta cheese, but if you like it a little more salty use only feta cheese. Enjoy!

Ingredients:

  • Half a pound of feta cheese (about 2 cups)
  • 500 grams of ricotta cheese
  • Half a pound of butter (or you can use margarine)
  • 3 eggs
  • A quarter tsp of black pepper
  • Parsley (optional)

Preheat your oven to 325 degrees.

In a large bowl, mix the feta, ricotta, eggs, and black pepper with your hands.

Remove the phyllo from the package, carefully unwrap it, and lay it flat on your counter. Place a slightly damp cloth over the phyllo to prevent it from drying out.

Place your butter in a small bowl and it microwave until softened. Get out a brush and butter a large pan.

Cut the phyllo into 3 or 4 long strips. Take out one pile of strips and cover the rest of the phyllo with your cloth.

Take one strip of phyllo and lightly butter it. Add another layer of phyllo and butter that too. Now drop a spoonful of the cheese mixture at the bottom of the long strip. Fold the phyllo in triangles.

Once you have finished folding each piece, butter it and place it on the pan.

Repeat until you have finished with the cheese mixture and the phyllo.

Once you are finished place the pan in the oven for about an hour (at 325 degrees)

And viola! You have delicious tyropitakia for you and your family.

Pepper and Munster cheese muffins

This month for SRC I was assigned to Kate of Food Babbles. Kate has a great and very succesful blog, with plenty of interesting recipes like champagne bread, siracha fudge popsicles and horseradish mac and cheese as long as plenty of cookies, muffins, cakes and other baked deliciousness. I was spoiled with choice. I ended up going for rosemary asiago muffins.

I decided to change the flavoring a tiny bit and instead of rosemary and asiago I used pepper and munster. For the rest, I only cut the recipe in half because I live all alone and cannot eat all the muffins by myself. And given how good they are I would totally eat them all!

#SRC: Pepper and Munster cheese muffin

Ingredients

  • 3/4 cup flour
  • 1 cup grated Munster cheese
  • 1 egg
  • 3/4 cups milk
  • 2 tsp sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp cracked pepper

Directions

  1. Mix the flour, cheese, sugar, salt, pepper, baking powder. Mix the egg and the milk. Mix the wet and the dry ingredients.
  2. Pour in muffin tins and bake for ~20 minutes in a 375 ovens

Greek Tasty Tyropita – Cheese puffs

Tyropita are delicious Greek pastries made with feta or ricotta cheese (or a combination of both) wrapped in layers of buttered phyllo. Tyropita are great as a snack or as a side dish for lunch or dinner, although in Greece they are usually eaten as a breakfast food. What I love about tyropita is that you can make a large batch and then freeze them. Take some out of the freezer about 40 minutes before dinner, pop them in the oven, and you’ll have a wonderful side dish for the family meal.

Here is Eva’s recipe for tyropitakia. She uses both feta and ricotta cheese, but if you like it a little more salty use only feta cheese. Enjoy!

Ingredients:

  • Half a pound of feta cheese (about 2 cups)
  • 500 grams of ricotta cheese
  • Half a pound of butter (or you can use margarine)
  • 3 eggs
  • A quarter tsp of black pepper
  • Parsley (optional)

Preheat your oven to 325 degrees.

In a large bowl, mix the feta, ricotta, eggs, and black pepper with your hands.

Remove the phyllo from the package, carefully unwrap it, and lay it flat on your counter. Place a slightly damp cloth over the phyllo to prevent it from drying out.

Place your butter in a small bowl and it microwave until softened. Get out a brush and butter a large pan.

Cut the phyllo into 3 or 4 long strips. Take out one pile of strips and cover the rest of the phyllo with your cloth.

Take one strip of phyllo and lightly butter it. Add another layer of phyllo and butter that too. Now drop a spoonful of the cheese mixture at the bottom of the long strip. Fold the phyllo in triangles.

Once you have finished folding each piece, butter it and place it on the pan.

Repeat until you have finished with the cheese mixture and the phyllo.

Once you are finished place the pan in the oven for about an hour (at 325 degrees)

And viola! You have delicious tyropitakia for you and your family.