for 8 pieces

Bases

1	puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)

Tartlets

200 g	crème fraîche
80 g	bacon, cut into thin slices
1	onion, cut into thin slices
130 g	grated Gruyère
400 g	rhubarb, cut into 6 cm batons
½ tbsp	sugar
¼ tsp	salt
½ tbsp	olive oil

How it's done

Bases

Unroll the dough, cut in half lengthwise, cut each half into four equal rectangles, distribute onto two baking trays lined with baking paper, prick all over with a fork.

Tartlets

Spread the crème fraîche onto the dough, leaving a border of approx. 1 cm. Spread the bacon, onion, and half of the cheese on top. In a bowl, combine the rhubarb, sugar, salt, and oil, mix well, arrange on top, and sprinkle with the remaining cheese.

To bake

Approx. 15 mins. per tray on the bottom shelf of an oven preheated to 240 °C. Remove, allow to cool slightly, serve.

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