To say that I love nuts (in a food way) is a small understatement and of course, now that I have glutemate laden walnuts in Umami Paste, I am on to them….in a big way! I like using them as a fat replacment in biscuits or shortbread, and now I have the whole Umami thing on my mind with everything I cook that is savory, well…with or without the paste, we are adding dashes of Umami depth with every walnut, every cube of Parmesan…so enjoy! And if you are not yet familiar with other ways to use Umami, please go and purchase For Food’s Sake immediately, the best selling Thermomix cookbook with over 100 recipes AND gorgeous pics…(plus a few Umami recipes as well).
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- 1 Batch ready rolled puff pastry divided into two Iced Puff Pastry
- 180 g parmesan cheese, cubed
- 1 Handful italian parsley
- 250 g smooth ricotta cheese
- 20 g Umami paste Umami Paste
- 100 g walnuts
- Pink Salt Flakes Pink salt flakes to taste BUY
- Freshly cracked pepper to taste
- 2 - 3 asparagus spears per tart
- Egg wash
Preheat oven to fan forced 220ºC. Line 2 baking trays with paper.
Cut two sheets of pastry in half and place on trays. Cut strips from remaining pastry and place on all edges of the cut tart bases to form sides to the tarts. Alternatively, you can line flan or pie tins with pastry. Dock bases with fork.
Place cheese and parsley into Thermo bowl and mill 10 sec/speed 10.
Add Umami Paste, ricotta, walnuts and seasoning and mix 5 sec/speed 5.
Spread mixture on each tart, ensuring you do not put any mixture on the edges.
Arrange asparagus spears on each tart and brush any exposed pastry with egg wash.
Bake for 15-20 minutes until puffed and golden.
Serve hot sprinkled with a few additional chopped walnuts.