Recipe Rhubarb Tart with a Sweet and Savory Twist

The Perfect Lunch (and Leftovers) for Spring

INGRÉDIENTS

PRÉPARATION

Preheat the oven to 220°C (gas mark 7).
Unroll the pastry and place it on a baking sheet lined with parchment paper (or simply use the pastry's wrapping paper for ease).
Lightly score a 2 cm edge around the edges with the tip of a sharp knife, then prick the base with a fork, avoiding the edge.
Brush the edge of the pastry with egg, then cover with parchment paper and dried beans.
Bake blind for 10 minutes, until golden brown, then remove from the oven and let cool while you prepare the filling.
In a food processor or bowl, combine the ricotta with 50g of goat's cheese and the lemon zest, then season generously with salt and black pepper.
Blend until smooth and spread evenly over the tart base.
Trim the ends of the rhubarb and cut it into long sticks to fit inside your tart, between the two shorter sides (about 17cm).
To do this, cut the thin stalks in half and the thick stalks into thirds.
Arrange them tightly together on the tart base.
Crumble the remaining goat's cheese over the rhubarb, drizzle with honey, then sprinkle with thyme and pink peppercorns if using.
Reduce the oven temperature to 200°C (gas mark 6) and bake the tart for 20 minutes, until the cheese is golden and the rhubarb is tender.
Sprinkle with pecans and serve.