Rhubarb, Goat Cheese & Thyme Tart

April 15, 2015

For the pastry:

1 1/3 cups of all-purpose flour

100gr of butter, cold

¼ cup cold water

Pinch of salt

For the filling:

1 cup of Greek yogurt

200gr soft goat cheese, crumbled

5 sprigs of thyme, leaves only

2 eggs

1 tablespoon of maple syrup

Pinch of salt

Pinch of pepper

For the Rhubarb:

2 rhubarb stalks, thinly sliced with a potato peeler or cheese slicer

For the coloring bath:

2 cups of water

2 cups of sugar

30 drops of red food coloring (just to color the rhubarb, then you’ll throw it away)

Start by making the pastry; place the butter, flour and salt in the food processor. Pulse until the dough resembles breadcrumbs, then add the water and pulse until you get an even dough. Form a ball with...
See the full directions on my site

Nutritions

Calories
3028

Sodium
345mg
14% DV

Fat
26g
40% DV

Protein
13g
27% DV

Carbs
747g
254% DV

Fiber
9g
39% DV

Baked