Tuesday, February 18, 2020

Asparagus & ricotta tart with miso & black garlic

December 24, 2019

I decided to whip up a Christmas Eve feast for Cindy and I to enjoy - three Ottolenghi dishes and a sunny evening make for a pretty great way to mark the start of our holidays. I went for cumin-spiced beet salad with yoghurt and preserved lemon, roast butternut with lentils and gorgonzola (both from Simple) and this asparagus and ricotta tart with miso and black garlic from his Guardian column.

It was a spectacular meal - easily worth all the effort that went into it. The tart was the pick of the bunch, with a delightfully savoury miso/ricotta base and the sweet, vinegary punch of blended up black garlic on top. We took leftovers of this to a Christmas potluck and it was a smash!

Asparagus & ricotta tart with miso & black garlic
(from Yotam Ottolenghi's Guardian column)

150g ricotta
2 egg yolks
25g parmesan, grated
1 tablespoon white miso
salt and pepper
5 cloves black garlic, chopped
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 sheet puff pastry
250g baby asparagus stalks
sprinkle of chilli flakes

Pre-heat the oven to 190°C.

Stir together the ricotta, the egg yolks, parmesan, miso and seasoning in a small bowl.

Blitz the black garlic in a small food processor with the balsamic and the olive oil - it should be a thickish paste.

Lay the puff pastry out on a greased baking tray and poke it with a fork a few times.

Spread the ricotta mix across the pastry, leaving a border of about 1cm or so around the edge. Lay the asparagus across the top, all facing the same way.

Bake the tart for 25 minutes or so, until the pastry is golden brown. Spoon over the black garlic mix and sprinkle with the chilli flakes. Slice into squares and serve. 

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