Ingredients for 4 persons
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3 stalks rhubarb
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4 TBSP Honey
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50 ml White wine
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Pepper
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2 ready-to-bake tarte doughs
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100 g Kühne MADE FOR MEAT Black Garlic
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200 g goat cheese
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4 sprigs Thyme
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1 Bunch Rocket salad
Preparation
Trim the rhubarb, removing long fibres with a small knife, then cut into 3–4 cm pieces. Gently cook the rhubarb with honey in a small saucepan over medium heat for 1 minute. Deglaze with white wine, bring briefly to the boil, and let it sit for about 2 minutes. Season with pepper.
Preheat the oven to 180 °C fan (200 °C conventional). Roll out the dough and spread evenly with Kühne MADE FOR MEAT Garlic sauce. Scatter the cooked rhubarb over the base. Tear the goat’s cheese into pieces and distribute on the dough. Wash the thyme, shake dry, and sprinkle the leaves over the top.
Bake the tarte flambée on a baking sheet lined with parchment for about 15 minutes on the middle rack, until the edges are crisp and golden. Meanwhile, wash and drain the rocket, and add it to the tart just before serving.
Recipe advice
Serve with a glass of well-chilled white wine and a mixed salad.