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/
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
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
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.
Method for the crust
In a large bowl, mix the flour, cubed vegan butter, apple sauce and, salt
Knead with your hands until the dough starts to clump together. Add water gradually as you knead
Transfer to a working surface and continue kneading until a smooth dough forms
Flatten dough into a thick disc, cover and refrigerate for 15 minutes
Preheat oven to 190°C
Method for the filling
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.
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
Transfer it to a lined baking tray.
Place the tofu mix at the center of the dough and spread it out evenly, leaving at least 6cm uncovered
Fold inwards one small uncovered side, then add all the whole asparagus and sliced rhubarb
Fold all uncovered sides inwards until the tart is formed
Bake for 45 to 50minutes or until the crust is nice and golden
Top with a bit of all toppings
Enjoy with your favorite glass of D.O. RUEDA wine.