While not obvious bedfellows, this olive oil, brioche and rhubarb tart is both crowd-pleasing and clever thanks to the addition of aquafaba.
If you’re unfamiliar, it’s strained chickpea juice - and what it lacks in sex appeal, it more than makes up for in sustainability credentials, since it’s otherwise destined for the drain.
If it’s sex appeal you’re after though, fresh-in-season rhubarb has it in spades. It’s also a potent source of vitamin K1, thought to activate the protein required for bone development.
Cals 303 Fat 42g Protein 4g Carbs 23g Serves 8
Ingredients
For the brioche:
- 8g fresh yeast, crumbled
- 50g unrefined sugar
- 190ml aquafaba
- 360g wholemeal spelt flour. Sifted
- 180ml olive oil
For the topping:
- 160g rhubarb, cut into 3cm chunks
- Zest of ½ unwaxed orange
- 1 tsp vanilla extract
- 8 tbsp plain yoghurt
Method
- In a large bowl, add 80ml warm water to the yeast and sugar and stir to dissolve. Set aside for 10 mins until it begins to foam, then add the aquafaba and spelt flour and combine
- Knead the mixture for 5 mins, then add the olive oil and knead again. Cover with a lid or cloth and put it in the fridge overnight.
- Roll out the risen dough on a floured surface to form a 30cm round. Transfer to an oiled baking tray, cover with a cloth and set aside to prove at room temperature for 3 hours or until doubled in size.
- Preheat the oven to 190°C. Toss the rhubarb in a bowl with the zest, vanilla and spelt bran. Spoon the yoghurt over the tar and arrange the rhubarb mixture on top. Bake for 35-45 mins.
With thanks Tom Hunt, founder of Bristol's Poco Tapas Bar and author of Eating for Pleasure, People & Planet.
