Asparagus and ricotta tart
Ingredients
- 150g vegan ricotta
- 25g vegan parmesan
- 2 egg yolks
- 1 tbsp white miso
- 6 cloves black garlic, chopped
- 1 ½ tbsp balsamic vinegar
- 2 ½ tbsp olive oil
- 1 sheet puff pastry
- 250g asparagus, ends trimmed
- ¼ tsp chilli flakes
Steps
- Heat the oven to 180°C. In a small bowl combine the ricotta, parmesan, one egg yolks, miso and a good grind of pepper, and set aside.
- Put the black garlic, vinegar, two tablespoons of oil and a teaspoon of water in a small bowl and blend with the immersion blender.
- Line a baking tray and lay the puff pastry on top. Create a rim on the pastry by lightly scoring it about 1cm from the edge all the way around.
- Gently poke around the centre randomly with a fork. Spread the ricotta mixture evenly over the centre, then top with the asparagus tips.
- Drizzle over the remaining teaspoon and a half of oil, and lightly sprinkle the asparagus with salt and pepper.
- Add a small splash of water to the remaining egg yolk, beating to combine, and use this to brush all around the rim.
- Bake for 25-28 minutes, or until the pastry is golden around the edges and cooked through.
- Transfer the tart to a cutting board, spoon over the black garlic dressing, sprinkle with the chilli and cut into eight pieces.