Rhubarb & Asparagus Tart
Rhubarb & Asparagus Tart with apple cider vinegar (ACV) is a colourful, gut-friendly tart made with Live Original ACV and seasonal veg.
Servings
6 people
Prep time
15 minutes
Cook time
25 minutes
Ingedients
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2 tbsp Live Original ACV
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1 tbsp Extra Virgin Olive Oil
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320g ready-rolled puff pastry
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150g asparagus spears, trimmed
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100g rhubarb, thinly sliced
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100g crème fraîche
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1 egg, beaten (for glazing)
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1 tsp honey or maple syrup
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Sea salt & black pepper, to taste
Method
Preheat oven to 200°C (fan 180°C). Line a baking tray with parchment.
Lay out the puff pastry and score a 2cm border around the edges.
Mix crème fraîche, Live Original ACV, olive oil, honey, salt and pepper. Spread inside the border.
Arrange asparagus and rhubarb on top. Brush edges with beaten egg.
Bake for 20–25 minutes until pastry is golden and crisp.
Cool slightly before slicing and serving warm.
