Rhubarb and Goat Cheese Tart

Preheat the oven to 350º F.

Make the pastry dough according to the recipe's instructions and let it sit the refridgerator for at least 30 minutes and up to 24 hours. When you are ready to make the tart, transfer the dough to a lightly floured surface. Roll the dough out into a circular shape to fit into a 9-inch pie pan with a removeable bottom. Line the pan with the dough gently pressing the edges. Transfer to a baking sheet and refrigerate for at least 15 minutes to allow the dough to firm up again.

Once firm, line the pie pan with parchement paper and fill it with pie weights. Bake for 10 to 12 minutes. Remove the pie weights and the parchment paper and return the pan to the oven. Continue to bake for 6 to 8 minutes longer.

To make the filling, combine the yogurt, goat cheese, eggs, honey, orange zest, thyme, salt and pepper in a large mixing bowl. Using an electric mixer on medium speed beat all of the ingredients until smooth. Pour into the pie shell and bake for 30 minutes.

Prepare the rhubarb by combining the sugar, water, orange juice and cardamom pods and bring to a brisk simmer. Let simmer for 2 to 3 minutes or until the sugar dissolves. Reduce the heat to low, add the rhubarb and cook for 2 minutes or just until tender. Let stand for 5 to 10 minutes to cool. Strain the rhubarb from the syrup and arrange in a pattern on top of the tart. The syrup can be saved in an airtight container for later use in cocktails, mocktails and tea.

Serve the tart with a small green salad.