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Asparagus and ricotta tart with miso and black garlic

Creamy ricotta tart with crisp puff pastry and tender asparagus.
Miso tang meets sweet black garlic, finished with a balsamic glow.
Rich, savory, and a little chilli-kissed, every bite feels elegant.

lunch ⏱ 60 min 480 kcal / portion 55.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Asparagus and ricotta tart with miso and black garlic
v5 · rb0e705f985 20260727Z1751 25 g parmesan 2 pieces egg yolk salt to taste black pepper to taste 2½ tbsp olive oil 1 piece puff pastry 250 g asparagus ¼ tsp chilli flakes 🔥 preheat the oven to 190°C ⏳ mix the ricotta, parmesan, one egg yolk, white miso, and black pepper in a bowl and set aside blitz black garlic, balsamic vinegar, olive oil, and water until smooth prep and score the puff pastry rim and poke the centre with a fork 🍽 spread the ricotta mixture over the pastry centre 🍽 arrange the asparagus tips on top of the ricotta 🌀 drizzle over the remaining oil and season the asparagus with salt and pepper 🌀 mix the remaining egg yolk with a splash of water and brush the rim 🔥 ⏱ 25-28 min bake the tart until the pastry is golden and cooked through 🍳 spoon over the black garlic dressing, sprinkle with chilli flakes and extra parmesan, then serve warm or at room temperature Asparagus Ricotta Tart 🥧 150 g ricotta 1 tbsp white miso 6 pieces black garlic 1½ tbsp balsamic vinegar ricotta, white miso 1 piece black garlic, balsamic vinegar 1⅔ tbsp asparagus salt black pepper ¾ tbsp olive oil 1 piece egg yolk chilli flakes 12 g parmesan
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Preparation steps

  1. preheat the oven to 190°C
  2. mix the ricotta, parmesan, one egg yolk, white miso, and black pepper in a bowl and set aside
  3. blitz black garlic, balsamic vinegar, olive oil, and water until smooth
  4. prep and score the puff pastry rim and poke the centre with a fork
  5. spread the ricotta mixture over the pastry centre
  6. arrange the asparagus tips on top of the ricotta
  7. drizzle over the remaining oil and season the asparagus with salt and pepper
  8. mix the remaining egg yolk with a splash of water and brush the rim
  9. bake the tart for 25-28 minutes until the pastry is golden and cooked through
  10. spoon over the black garlic dressing, sprinkle with chilli flakes and extra parmesan, then serve warm or at room temperature

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