Asparagus and Rhubarb Tart

Directions

Prepare the Dough

1. Combine the flour, salt, and olive oil in a food processor and pulse for about 5 seconds.

2. 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).

3. 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.

4. 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

1. 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

1. Using a peeler, shave each stalk of asparagus lengthwise into long, thin strips. Repeat with the rhubarb.

2. 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

1. Pre-heat the oven to 400 degrees F.

2. 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.

3. Spread the filling overtop of the dough, leaving a 1.5" border.

4. 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.

5. Brush the edge of the tart dough with the beaten egg. Sprinkle the tart with salt + pepper if desired.

6. 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.

7. Let cool and slice to enjoy!