Asparagus and ricotta tart with miso and black garlic

lunch · ⏱ 60 min · 4 portions · 55.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk

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
http://flowcooking.food/en-us/recipe/488/asparagus-and-ricotta-tart-with-miso-and-black-garlic/