Yuzu-Miso Asparagus Tart
Ingredients: yuzu juice, white miso, runny honey, puff pastry, feta cheese (brined) · 40 min cook time · 450kcal · $15.37
Ingredients
30ml yuzu juice, 30g white miso, 15ml runny honey, 1sheet puff pastry, 100g feta cheese (brined), 300g asparagus, 1pinch salt, 1pinch black pepper, 1ea egg, 15ml milk, 5g raw sesame seeds, 15ml olive oil
Instructions
1. Prepare the yuzu-miso glaze by whisking together yuzu juice, white shiro miso, and runny honey until smooth. If yuzu juice is unavailable, use lemon or lime juice.
2. Place thawed puff pastry on parchment paper. Roll it out to approximately 10 by 13 inches, forming a rectangular shape. Don't worry if it's not perfectly precise.
3. Score a border about 3/4 of an inch from the edge of the puff pastry using a knife, almost like drawing, without cutting all the way through. This creates a raised edge during baking.
4. Trim the woody ends off the asparagus and cut them to approximately 8 1/2 inches in length.
5. Scatter half of the crumbled feta cheese inside the scored border of the puff pastry.
6. Arrange the trimmed asparagus spears neatly inside the border, with all the 'flowers' (tips) facing the same direction for a visually appealing presentation.
7. Brush about half of the yuzu-miso glaze over the asparagus.
8. Lightly season the asparagus with salt and pepper.
9. Prepare an egg wash by whisking an egg with a splash of milk. Brush the egg wash along the scored border of the puff pastry.
10. Sprinkle raw sesame seeds over the egg-washed border.
11. Drizzle olive oil over both the pastry border and the asparagus.
12. Bake the tart in a preheated 425°F (220°C) oven for 18 to 20 minutes, or until the pastry is puffed and golden and the asparagus is tender-crisp.
13. Remove the tart from the oven and let it rest for a couple of minutes to allow the asparagus to settle into the pastry.
14. Brush the remaining yuzu-miso glaze over the baked tart. Adjust the amount to your preference for flavor intensity.
Source: Watch the original video