Savory Tart with Rhubarb and Goat Cheese

Ingredients

• 250 g Rhubarb (Fresh, cut into 2‑3 cm pieces)
• 30 g Butter (Unsalted butter, cut into small dice)
• 15 ml Extra virgin olive oil (About 1 tablespoon)
• 1 sheet Puff pastry (Sheet of 250 g, kept chilled until use)
• 0.5 g Dried oregano (A pinch, plus another for the topping)
• 175 g Fresh goat cheese (Log of mild goat cheese, at room temperature to ease slicing)
• 1 pinch Freshly ground black pepper (Adjust to taste)
• 5 ml Olive oil (for brushing) (About 1 teaspoon)

Instructions

1. Prepare the rhubarb

   Wash the rhubarb, trim the ends and cut into 2‑3 cm pieces.

   Time: PT5M

2. Sauté the rhubarb

   Melt the butter in the pan, add a drizzle of olive oil and, over medium heat, sauté the rhubarb, stirring occasionally until tender and its juice has evaporated (about 7 minutes).

   Time: PT7M

3. Let cool

   Transfer the rhubarb to a bowl and let rest for 5 minutes to cool slightly.

   Time: PT5M

4. Prepare the pastry

   Preheat the oven to 180 °C. Roll out the puff pastry on parchment paper, prick with a fork, then fold the edges into a 24 cm tart tin. Sprinkle a pinch of oregano on the base.

   Time: PT5M

   Temperature: 180°C

5. Assemble the tart

   Spread the cooled rhubarb over the pastry base, add a pinch of oregano and pepper. Arrange the goat cheese slices on top, brush lightly with olive oil and sprinkle again with oregano and pepper.

   Time: PT5M

6. Bake

   Bake the tart for 40‑45 minutes until the pastry is golden and the cheese is lightly browned.

   Time: PT45M

   Temperature: 180°C

7. Rest and serve

   Remove the tart from the oven, let rest 5 minutes before slicing and serving.

   Time: PT5M

Nutrition Facts

Calories

387

Protein

9 g

Carbohydrates

58 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Butter: Margarine
• Instead of Extra virgin olive oil: Sunflower oil
• Instead of Puff pastry: Shortcrust pastry
• Instead of Dried oregano: Herbes de Provence
• Instead of Fresh goat cheese: Mild sheep cheese

Equipment Needed

• Medium fry pan
• Cutting board
• Chef's knife
• 24 cm round tart tin
• Parchment paper
• Oven
• Fork (for pricking the pastry)
• Silicone kitchen brush
• Medium bowl (optional)

Critical Steps — Do Not Skip

• Do not overcook the rhubarb so it does not become a compote.
• Fold the pastry edges properly to prevent excessive puffing.
• Bake until the pastry is well golden to ensure crispness.

Chef Tips from the Video

• Use organic rhubarb for a milder flavor.
• Add a drizzle of honey on the rhubarb before cooking for a subtle sweet‑savory contrast.
• Serve with a green salad dressed with a light lemon vinaigrette.

Troubleshooting

Storage

Refrigerator: Store the tart in an airtight container for 2‑3 days.

Freezer: Not recommended, the pastry would lose its crispness.

Room temperature: Can remain at room temperature for up to 2 hours after baking.

Make-Ahead Tips

• Rhubarb can be pre‑cooked and kept in the refrigerator for 2 hours before assembly.
• Assembly can be done ahead and the tart can stay chilled for up to 30 minutes before baking.