Peel the rhubarb and cut into sections.

Quickly wash the strawberries and cut the larger ones in half.

Preheat oven to 200°C.

Roll out the dough.

Sprinkle a sheet of baking paper with 30 g of sugar, place the pastry disk on the sugar, then place the baking paper on an ovenproof tray.

Roll the edges of the dough slightly inwards (about 2 cm).

Spread the rhubarb slices over the pastry. 

Place in the oven and cook for 15 min.

Lower the oven temperature to 180°C and bake for a further 10 min.

Cut the butter into small pieces.

Remove the tart from the oven and distribute the strawberries and butter pieces in the same way.

Sprinkle with the remaining sugar and return to the oven for about 15 minutes.

Remove from the oven and place the basil in small pieces.

Serve warm.