Rhubarb and goat's cheese tart

Rhubarb and goat's cheese tart

Total: 1 hr 30 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / person: 843 kcal
, Fat: 67 g
, Carbohydrate: 28 g
, Protein: 29 g

Ingredients

4 person

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

130 g buckwheat flour
70 g ground almonds
50 g Gruyère, grated
½ bunch thyme, finely chopped
¼ tsp salt
75 g butter, cut into pieces, cold
½ dl water
2 tbsp ground almonds

Sauce

200 g goats' cheese, grated
100 g Gruyère, grated
2 ½ dl single cream
½ dl milk
½ bunch thyme, finely chopped
2 eggs
¼ tsp salt
a little nutmeg
200 g rhubarb, cut in half lengthways and then into 8-cm-long pieces
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Utensils

One flan tin (approx. 30 cm in diameter), base lined with baking paper

How it's done

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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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