for 4 person

Dough

2	rolled tarte flambée dough (approx. 24 x 33 cm each)
150 g	cream cheese, plain
1 tbsp	thyme leaf
50 g	grated Sbrinz
400 g	rhubarb, cut lengthwise into pieces
2 tbsp	cane sugar
2	spring onions incl. green parts, cut lengthwise into pieces
½ tsp	salt
a little	pepper (e.g. Tasmanian mountain pepper)
1 tbsp	olive oil

How it's done

Dough

Roll out the dough, place on two trays, spread with the cream cheese and sprinkle with the cheese and thyme. Mix the rhubarb and sugar, spread on top of the dough along with the onions, season and drizzle with oil.

To bake

Approx. 15 mins. in an oven preheated to 220 °C (convection).

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