Warm Rhubarb And Strawberry Streusel Tart

• 1/2 pkg. frozen puff pastry
• 2 cups fresh or forzen rhubarb
• 1 pint fresh strawberries
• 1/3 cup of flour
• 1/3 cup unsalted butter, at room temp
• 1/4 cup sugar
• 1 egg
• 1 1/2 to 2 tsp. ground ginger
• 1 cup ground almonds
• 1/4 cup gorgonzola, stilton or blue cheese
• Streusel topping
• 1 lemon
• 1.4 cup unsalted butter
• 1/4 cup brown sugar
• 1/3 cup flour
• 2 tbsp chopped almonds

1. Sprinkle counter with flour and form pastry into a ball and roll into a thin circle (12-14 inches). Put dough in a 10 inch fluted tart pan. Press dough into bottom and up sides. Place on a baking sheet in the fridge.
2. Preheat over to 425. Chop rhubard into 1/4 inch pieces. Set aside half of strawberries for garnish. Hull remaining & slice into quarters. (about 1 cup). Place in a medium bowl with 3 tbsp of flour and toss to coat.
3. Mix butter until creamy and beat in sugar 1 - 2 min. Add egg, and flavouring. Stir in 2 tbsp of flour Batter will be thick. Fold in fruit. Fill pie shell and smooth. Crumble cheese.
4. Finely grate lemon peel into a bowl. Cutcold butter into small cubes and add the brown sugar, 1/3 cup flour and sliced almonds. Mix till crumbs. Sprinkle over the tart, covering evenly. If browning cover with foil for last 15 minutes. Let sand 15 min before serving with iscream. Can be made 1 day ahead!

frozen puff pastry, rhubarb, fresh strawberries, flour, unsalted butter, sugar, egg, ground ginger, ground almonds, gorgonzola, streusel topping, lemon, unsalted butter, brown sugar, flour, almonds

Taken from www.epicurious.com/recipes/member/views/warm-rhubarb-and-strawberry-streusel-tart-52378451 (may not work)