Recipe Rhubarb and Chervil Tart

Excerpt from the book "Ancient Vegetables, New Flavors" by Marianne Loison.

Number of people: 4

INGRÉDIENTS

• 5 nice rhubarb stalks
• 350 ​​g yogurt
• 1 tablespoon potato starch
• 50 g fresh chervil leaves
• 125 g caster sugar or brown sugar
• 1 shortcrust pastry.

PRÉPARATION

1. Cut the rhubarb stalks into pieces, cook them for 5 minutes with a little water, discard the cooking juices, drain.
2. Mix the yogurt, sifted starch, chopped chervil leaves, and sugar.
3. Place the rhubarb at the bottom and pour over the mixture.
4. Pour over a shortcrust pastry.
5. Bake at 45°C to 180°C in the oven.