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