Preparation time
25min
Cooking time
50min
Servings
6
Ingredients
-
1 Le Rustique Camembert 250g
- 4 or 5 stems rhubarb
- 2 tbsp sugar
- 1 knob of butter
- 2 eggs
- 15cl crème fraîche
- 1 sheet shortcrust pastry
- chives
- salt, pepper
Preparation
- Wash, peel and cut the rhubarb into small pieces.
- Place the butter in a pan. Add the sugar and rhubarb and cook over a low heat for about 10 minutes. Transfer to a plate and leave to cool.
- Heat the oven to 190°C.
- Whisk the eggs with the cream and season with salt and pepper.
- Unroll the shortcrust pastry into a tart dish. Spread the rhubarb compote over the bottom and pour in the cream-egg mixture.
- Cut Le Rustique Camembert into slices and place on the top of the tart.
- Bake for 35 to 40 minutes until golden brown.
- Serve with chopped chives.
- Tip: You can serve this tart as a starter with a salad or offer it as dessert!
