Miso Glazed Asparagus Tart with Seeds

Prep time: 10 minutes | Cook time: 18 minutes
Serves: 4

INGREDIENTS

1 sheet puff pastry, thawed
80g Ricotta cheese
1 bunch asparagus, woody stems removed
2 tbsp FreshLife 4-seed mix
1 size 7 eggs, beaten 
Extra virgin olive oil, for drizzling

Miso glaze
1 tbsp white miso paste
2 tsp runny honey
1 tbsp water 

METHOD

  • Preheat the oven to 200˚C. 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. 

  • Using the back of a small knife, lightly score a 2 cm 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. 

  • Mix the miso, honey and water in a small bowl, then brush over the asparagus.

  • Brush the border of the pastry with the beaten egg. Scatter the seed mix all around the edge.

  • 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 graze over the asparagus while hot. 

 
Side Dish, Snacks, LunchboxSuze Quinlan4 Seed Mix