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Hearty rhubarb tart with goat's cheese and walnut on a rustic wooden board, Gewürztraminer white wine glass, Bavarian farmhouse table

Hearty rhubarb tart with goat's cheese and walnuts

Rhubarb with a difference: a hearty tart with the fruity acidity of rhubarb, creamy goat's cheese and crunchy walnuts on buttery shortcrust pastry. The Gewürztraminer AOC Alsace with its rose petal and ginger aroma is a surprisingly harmonious wine partner.
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Prep Time 25 minutes
Cook Time 35 minutes
Cooling time for the dough 30 minutes
Total Time 1 hour 30 minutes
Course Appetizer, Main course, Vegetarian
Cuisine French, German
Servings 2 Servings
Calories 680 kcal

Cooking utensils

  • 1 Tart tin (22-24 cm diameter) or 2 small tartelette tins
  • 1 Bowl for the dough
  • 1 Rolling pin
  • 1 Baking paper and baking weights (blind baking)
  • 1 Small bowl for the filling

Ingredients
  

  • 300 g Rhubarb cut into approx. 2 cm pieces
  • 1 tsp sugar for the rhubarb

FOR THE SHORTCRUST PASTRY:

  • 150 g Flour Type 405
  • 75 g Cold butter in cubes
  • 1 Egg yolk
  • 2 -3 tablespoons cold water
  • 1 Pinch of salt

FOR THE GOAT'S CHEESE FILLING:

  • 200 g Goat's cream cheese
  • 2 Eggs
  • 50 ml Cream
  • 50 g Walnuts roughly chopped
  • 1 tablespoon fresh thyme
  • Zest of half a lemon
  • Salt black pepper
  • 1 Tbsp honey to finish

Preparation
 

PREPARATION:

  • Quickly knead the flour, butter, egg yolk, salt and water into a smooth shortcrust pastry.
  • Wrap in cling film and chill for 30 minutes.
  • Mix the rhubarb with the sugar, leave to infuse for 15 minutes, pour off the excess liquid.
  • Preheat the oven to 180 °C.
  • Stir the goat's cream cheese, eggs, cream, thyme and lemon zest until smooth, season to taste.

COOKING STEPS:

  • Roll out the dough on a floured surface, place in the tart tin, press down the edges.
  • Cover with baking paper and baking weights, blind bake for 12 minutes.
  • Remove the baking weights and bake for a further 5 minutes.
  • Pour the goat's cheese filling into the pre-baked tin.
  • Spread the rhubarb pieces loosely over the filling.
  • Sprinkle with walnuts.
  • Bake at 180 °C for 20-25 minutes until the filling is set and lightly golden brown.

DIRECTIONS:

  • Leave the tart to cool slightly - it tastes best lukewarm.
  • Drizzle with a thread of honey.
  • Garnish with fresh thyme leaves.
  • Cut into pieces and arrange on plates.

SUPPLEMENTS:

  • Small leaf salad with walnut vinaigrette
  • Sour cream or crème fraîche as a dip
  • Fresh rocket leaves as garnish

Nutritional values per portion

Calories: 680kcalCarbohydrates: 22gProtein: 48gFat: 46g
Keyword Gewürztraminer rhubarb, Hearty rhubarb tart goat's cheese, Rhubarb savory recipe, Rhubarb tart savory, Rhubarb wine, Spring tart goat's cheese walnut
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