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Asparagus, Ricotta & Miso Tart with Black Garlic

• asparagus • black garlic cloves • celebrity chef recipes • entertaining • lunch • tart • vegetarian

A Recipe by Yotam Ottolenghi Featuring Black Garlic

Fresh, vibrant and effortlessly elegant, this Asparagus, Ricotta & Miso Tart with Black Garlic is a perfect expression of modern seasonal cooking.

Created by world-renowned chef Yotam Ottolenghi, this dish brings together delicate asparagus, creamy ricotta, and the savoury depth of miso — finished with a bold, glossy black garlic dressing.

The combination is signature Ottolenghi: layered, balanced, and full of contrast — where sweet, salty, creamy and umami all come together in one beautifully simple tart.

Recipe Details

Serves: 4
Prep time: 10 minutes
Cook time: 25–30 minutes

Ingredients

Tart Base

  • 150 g ricotta

  • 25 g parmesan, finely grated (plus extra to serve)

  • 2 egg yolks

  • 1 tbsp white miso

  • Salt and black pepper

  • 1 sheet all-butter puff pastry (~320 g)

  • 250 g fine asparagus, trimmed

  • ¼ tsp chilli flakes

Black Garlic Dressing

Method

1. Prepare the ricotta base

Preheat oven to 190°C (180°C fan).

In a bowl, combine:

  • ricotta

  • parmesan

  • 1 egg yolk

  • white miso

  • black pepper

Mix until smooth and well combined.

2. Make the black garlic dressing

In a small processor or blender, combine:

  • Noosa Black Garlic Cloves

  • balsamic vinegar

  • olive oil

  • a splash of water

Blend until smooth and glossy. Set aside.

3. Prepare the pastry

Place puff pastry onto a lined baking tray.

  • Lightly score a 1 cm border around the edge

  • Prick the centre with a fork

Spread the ricotta mixture evenly inside the border.

4. Assemble the tart

Arrange the asparagus neatly over the ricotta layer (all facing the same direction for a refined finish).

Drizzle with olive oil, season lightly, and brush the pastry edges with the remaining egg yolk (mixed with a little water).

5. Bake

Bake for 25–28 minutes, until:

  • pastry is golden and puffed

  • asparagus is tender

 

Serve

Transfer to a serving board and finish with:

  • spooned black garlic dressing

  • chilli flakes

  • extra grated parmesan

Serve warm or at room temperature.

Serving Suggestions

Perfect for:

  • long lunches

  • entertaining platters

  • light summer dinners

Pair with:

  • chilled rosé

  • Sauvignon Blanc

  • or a crisp sparkling

Why Black Garlic Works Here

This dish is a perfect example of flavour balance:

  • Miso → salty, fermented depth

  • Ricotta → creamy and mild

  • Asparagus → fresh and green

  • Black Garlic → sweet, tangy umami

The black garlic dressing ties everything together with a rich, glossy finish — elevating a simple tart into something truly memorable.

Recipe Source & Image Credit

This recipe is by Yotam Ottolenghi, originally featured via Ottolenghi / The Guardian:
https://ottolenghi.co.uk/pages/recipes/asparagus-ricotta-tart-miso-black-garlic

Recipe: Yotam Ottolenghi
Image credit: Ottolenghi (ottolenghi.co.uk)

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