Rustic Creamy Asparagus and Rhubarb Tart

This spring, the D.O. RUEDA region challenged me to create 2 recipes, to pair with their unique Verdejo wines. After the creamy white bean hummus, here is another recipe that will work perfectly for an aperitif or dinner with a refreshing glass of Verdejo from Rueda: a rustic creamy asparagus and rhubarb tart.

The RUEDA region is located in Castilla y Leon (North-West of Spain) and is renowned in Spain and worldwide as an area of expertise in white wines.

Their Verdejo star varietal, which they have been growing for over 10 centuries, is very special in its combination of aroma and flavour, with hints of wild mountain herbs and fruit and refreshing acidity which has earned them the reputation of producing Spain’s n°1 white-wine.

To pair beautifully with this fresh & tropical Rueda Verdejo " Honoro Vera Blanco” from Bodegas Shaya, I decided to go with a rustic asparagus and rhubarb tart which is a great option for a spring brunch, but also fancy enough for a dinner party. It’s creamy, scrumptious, crispy and will make you look like a pro, only I’ll know anyone can make it.

Find the wine here: globalwine.ch

More information here: https://www.dorueda.com/en/

Details

Recipe for 4 people for an aperitif, for 2 people for dinner

Prep time: 30 minutes

Cooking time: 45 minutes

Total time: 1 hour 15 minutes

Ingredients

For the rustic crust

• 100g whole wheat flour

• 50g vegan butter. Cubed. Room temperature.

• 20g unsweetened apple sauce

• 15g warm water

• 1 large pinch of salt

For the filling

• 250g tofu

• 15g lemon juice. Juice from 1/2 a lemon.

• 20g olive oil

• 50g your favourite vegan cheese. Feta or ricotta style

• Large pinch of salt

• 100g baby asparagus

• 30g rhubarb. Sliced.

Toppings

• Fresh Mint

• Spring onions

• Pistachios

• Salt

• Pepper

• Zaatar

• Olive oil

Method

Method for the crust

1. In a large bowl, mix the flour, cubed vegan butter, apple sauce and, salt

2. Knead with your hands until the dough starts to clump together. Add water gradually as you knead

3. Transfer to a working surface and continue kneading until a smooth dough forms

4. Flatten dough into a thick disc, cover and refrigerate for 15 minutes

5. Preheat oven to 190°C

Method for the filling

1. In a bowl, crush the tofu with a fork or your fingers and mix it with the vegan cheese, lemon juice, olive oil and salt.

2. Take out the dough from the fridge and roll it out evenly on a floured surface, about 5mm thick, then cut it out in a round shape with a knife, a pizza cutter or ravioli cutter

3. Transfer it to a lined baking tray.

4. Place the tofu mix at the center of the dough and spread it out evenly, leaving at least 6cm uncovered

5. Fold inwards one small uncovered side, then add all the whole asparagus and sliced rhubarb

6. Fold all uncovered sides inwards until the tart is formed

7. Bake for 45 to 50minutes or until the crust is nice and golden

8. Top with a bit of all toppings

9. Enjoy with your favorite glass of D.O. RUEDA wine.