Miso-glazed asparagus tart recipe

This sweet and salty crunchy tart is a must-try before asparagus season finishes. Photo / Fresh Media

Asparagus season always feels too short!

If you’re looking for new ways to make the most of asparagus season, try this deliciously crunchy tart where toasty seeds and an umami glaze are the perfect match for fresh asparagus.

Miso-glazed asparagus tart

Serves 4

Ingredients

1 sheet puff pastry, thawed

80g ricotta cheese

1 bunch asparagus, woody stems removed

2 tsp sunflower seeds

2 tsp pumpkin seeds

1 tsp sesame seeds

1 tsp linseed

1 size 7 egg, beaten

Extra virgin olive oil, for drizzling

Miso glaze

1 Tbsp white miso paste

2 tsp runny honey

1 Tbsp water

Method

1. Preheat the oven to 200C.
2. Lay the puff pastry on a sheet of baking paper and roll it out until it is long enough to fit the length of the asparagus.
3. Using the back of a small knife, lightly score a 2cm border around the edge of the puff pastry. Spread the ricotta inside the border. Line up the asparagus on top of the ricotta, pressing them lightly down.
4. Mix the miso, honey and water in a small bowl, then brush over the asparagus.
5. Brush the border of the pastry with the beaten egg. Mix all the seeds together in a small bowl and sprinkle around the edge of the tart.
6. Drizzle a little olive oil all over and bake for 20 minutes until the pastry is puffed and the edges start to brown. Brush remaining miso glaze over the asparagus while hot.

– fresh.co.nz