This is loosely based on another Ottolenghi recipe, Asparagus and Ricotta Tart, from the same article as the Asparagus Pancakes. But I was missing one of the main ingredients: Ricotta.
I substituted Feta and a little plain yogurt & cream (for spreadability) instead of the Ricotta, and I added oven roasted and caramelized onions (tossed in olive oil and roasted in a 400°F oven until golden).
The black garlic and balsamic vinegar "sauce" drizzled on top (alas not pictured here) is beautiful, sweet and earthy and the first time I have used either Miso and black garlic, ever, really!
Black garlic can be sourced at 177Milkstreet or Amazon
