Asparagus tart with miso and black garlic | Ottoelnghi Recipe | Ottolenghi

Ingredients

• 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 35cm x 22cm sheet all-butter puff pastry (about 320g), rolled out
• 250g fine asparagus, ends trimmed and discarded
• ¼ tsp chilli flakes