The perfect way to savor the endless variety of beautiful produce available this time of year? None other than a simple tart. Our perfect, flaky and quick olive oil crust makes an ideal canvas for covering with just about anything you bring home from the market right now.
While we love to enjoy rhubarb in anything sweet this time of year, we decided to switch it up. Earthy, shaved asparagus tempers the quintessential tang of crisp strips of rhubarb, which are complemented by a creamy layer of labneh and pecorino cheese filling.
No matter which way you slice it, we know this artistic tart will be sure to a showstopper for all your Spring celebrations. Get creative with any spices or cheeses you use for your filling, and have fun layering the shaved asparagus and rhubarb in any which way you'd like--stripes, elegantly tossed across, or even woven--there are so many ways to make this recipe your own!
Make sure you save this olive oil crust for safekeeping, as its sure to become your go-to base for any tart, quiche, or galette this season.
Asparagus + Rhubarb Tart
1 1/4 cups All-purpose flour
1 tsp sea salt
1/4 cup Kyoord High-phenolic Olive Oil
1/2 cup of very cold water
1 egg, beaten for egg wash
1/3 cup labneh
1/4 cup grated pecorino cheese
2 tbsp of Kyoord High-phenolic Olive Oil, divided
1 clove of garlic, smashed and finely diced
1 lemon, 1/2 sliced thinly and the other 1/2 juiced
10 spears of raw asparagus
1 stalk of raw rhubarb
salt + pepper to taste
Olive oil galette dough
Tart filling + topping
Prepare the Dough
Combine the flour, salt, and olive oil in a food processor and pulse for about 5 seconds.
Sprinkle the water overtop the flour mixture and continue to pulse until the pastry just begins to come together around the blades (about 7-8 seconds).
Transfer the dough to a lightly floured surface and knead 2-3 times to form the dough into a ball, then flatten into a disc.
Wrap the dough with plastic and let chill in the refrigerator for at least 30-40 minutes while you prepare the filling.
Prepare the Filling
In a medium bowl, whisk together the labneh, juice of 1/2 the lemon, grated pecorino cheese, 1 tbsp of the olive oil, diced garlic, salt, and pepper till smooth. Set aside.
Prepare the vegetables
Using a peeler, shave each stalk of asparagus lengthwise into long, thin strips. Repeat with the rhubarb.
In a bowl, toss the shaved asparagus and rhubarb strips with the remaining tbsp of olive oil till coated and season with salt and pepper to taste.
Make the Tart
Pre-heat the oven to 400 degrees F.
Remove the dough from the refrigerator and on a lightly floured surface, roll the dough into a large 1/8" thick rectangle. Move the to a baking sheet lined with parchment paper.
Spread the filling overtop of the dough, leaving a 1.5" border.
Arrange the asparagus and rhubarb strips atop the tart in any alternating fashion you'd like, and tuck the thinly sliced lemon in between the layers.
Brush the edge of the tart dough with the beaten egg. Sprinkle the tart with salt + pepper if desired.
Bake the tart for 35-45 minutes on the center rack until the crust has turned golden and crisp, and the vegetables are tender and slightly roasted.
Let cool and slice to enjoy!
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