for 4 person

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	egg
¼ tsp	salt
a little	nutmeg
200 g	rhubarb, cut in half lengthways and then into 8-cm-long pieces

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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