CUSTARD TART WITH LETTUCE WRAPPED BATONS OF RHUBARB
1 head (12 leaves) hydroponic Boston lettuce
3 large, firm, unblemished stalks of rhubarb
2 large egg yolks
1 large egg
½ cup sugar
1 vanilla bean, scraped seeds only, (or 1 teaspoon extract or 1 teaspoon paste)
1 cup whipping cream
Pastry: 1 sheet frozen puff pastry (defrosted)
Preheat the oven to 400 degrees. Generously butter an 8” tart mold.
Rhubarb packets: Blanch the lettuce leaves in boiling water for 1 minute. Cool in iced water and pat dry. Trim and divide each rhubarb stem into 4 equal lengths. Cut each piece into 4 large julienne strips. Wrap each rhubarb foursome in a lettuce leave. Reserve.
Custard. Whisk the egg and yolks together. Pour in the sugar, vanilla seeds, and cream continuing to whisk until will blended. Reserve.
Assembly: Unfold the defrosted sheet of puff pastry and lay it on a lightly floured work surface. Roll and turn the dough to increase its dimensions 2” in both directions. Place the dough in the prepared mold and trim the edges at the top of the mold. Lay the rhubarb packets like spokes of a wheel on the dough. Pour the custard evenly around the rhubarb.
Bake for 15 minutes at 400 degrees, then another 25-30 minutes at 350 degrees, or until the custard in the center is just set. Cool for 30 minutes before serving warm. Or allow to cool completely and serve at room temperature