Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pastry dough
Sauce
Utensils
One flan tin (approx. 30 cm in diameter), base lined with baking paper
How it's done
Pastry dough
Mix the flour, almonds, cheese, thyme and salt. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water, mix to create a soft dough. On a lightly floured surface, roll out the dough (approx. 32 cm in diameter), place in the prepared tin. Prick the base with a fork, scatter the almonds on top.
Sauce
Mix the cheese with all the other ingredients up to and including the nutmeg. Pour the sauce over the pastry base. Arrange the rhubarb on top.
To bake
Approx. 30 mins. on the bottom shelf of an oven preheated to 220°C. Remove from the oven, allow to cool slightly, remove from the tin and serve warm.
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