for 8 person

Tarte tatin

150 g	sugar
20 g	knob of butter
1 parcel	vanilla sugar
350 g	rhubarb, cut into 6 cm batons
1	puff pastry dough, rolled into a rectangle, cut into 2 rectangles (each approx. 30 x 10 cm)

To bake

15 g	Micro Greens

How it's done

Tarte tatin

Spread half of the sugar inside the rectangles, top with the knobs of butter. Pack the rhubarb closely together on top of the sugar, sprinkle with the vanilla sugar, lay loosely over the rhubarb.

To bake

Approx. 15 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, leave to stand briefly, slide both onto a cooling rack. Remove the baking paper, allow to cool slightly, top with the micro greens and serve lukewarm.

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