Asparagus and Ricotta Tart with Black Garlic
By Yotam Ottolenghi as shown in The Guardian UK
Tasty easy tart mixing two fabulous flavours: asparagus and black garlic
Prep 10 min
Cook 50 min
Serves 4
150g ricotta
25g parmesan, finely grated, plus extra finely grated to serve
2 egg yolks
1 tbsp white miso
Salt and black pepper
6 cloves black garlic, roughly chopped
1½ tbsp balsamic vinegar
2½ tbsp olive oil
1 x 35cm x 22cm sheet all-butter puff pastry (about 320g), rolled out
250g fine asparagus, ends trimmed and discarded
¼ tsp chilli flakes
Heat the oven to 190C (180C fan)/390F/gas 6. In a small bowl, combine the ricotta, parmesan, one of the egg yolks, the 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 the small bowl of a food processor and blitz smooth, scraping the sides of the bowl a few times as you go.
Line a large baking tray with greaseproof paper and lay the puff pastry sheet on top, with the longer side facing you. Create a rim on the pastry by lightly scoring it about 1cm from the edge all the way around. Gently poke the centre randomly with a fork about 12 times in all. Spread the ricotta mixture evenly over the centre, then top with the asparagus tips, all pointing in the same direction and away from you, with some tips slightly overlapping the others. 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 large board, spoon over the black garlic dressing, sprinkle with the chilli and extra parmesan, then cut into eight pieces. Serve warm or at room temperature.
Tasty easy tart mixing two fabulous flavours: asparagus and black garlic
Prep 10 min
Cook 50 min
Serves 4
150g ricotta
25g parmesan, finely grated, plus extra finely grated to serve
2 egg yolks
1 tbsp white miso
Salt and black pepper
6 cloves black garlic, roughly chopped
1½ tbsp balsamic vinegar
2½ tbsp olive oil
1 x 35cm x 22cm sheet all-butter puff pastry (about 320g), rolled out
250g fine asparagus, ends trimmed and discarded
¼ tsp chilli flakes
Heat the oven to 190C (180C fan)/390F/gas 6. In a small bowl, combine the ricotta, parmesan, one of the egg yolks, the 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 the small bowl of a food processor and blitz smooth, scraping the sides of the bowl a few times as you go.
Line a large baking tray with greaseproof paper and lay the puff pastry sheet on top, with the longer side facing you. Create a rim on the pastry by lightly scoring it about 1cm from the edge all the way around. Gently poke the centre randomly with a fork about 12 times in all. Spread the ricotta mixture evenly over the centre, then top with the asparagus tips, all pointing in the same direction and away from you, with some tips slightly overlapping the others. 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 large board, spoon over the black garlic dressing, sprinkle with the chilli and extra parmesan, then cut into eight pieces. Serve warm or at room temperature.
