for 4 people

Caramel

80 g	sugar
2 tbsp	water
50 g	butter
1 ½ tbsp	miso paste

Blood orange

3	blood oranges, cut into slices approx. 1 cm thick
1	red onion, cut into approx. 5 mm rings
¼ tsp	salt
a little	pepper

Tart

1	puff pastry dough, rolled into a circle (approx. 32 cm Ø)

To bake

40 g	Parmesan by the piece, shaved into thin strips using a peeler
¼ bunch	thyme, leaves torn off

How it's done

Caramel

Bring the sugar and water to the boil in a pan without stirring, reduce the heat and simmer, swirling the pan occasionally, until a light brown caramel has formed. Remove the pan from the heat. Add the butter and miso, simmer over a low heat until the caramel has dissolved. Carefully transfer the caramel to the prepared tin.

Blood orange

Arrange the blood oranges and onions on top of the caramel, season.

To bake

Approx. 15 mins. in the centre of an oven preheated to 200 °C. Remove.

Tart

Roll out the pastry, prick firmly with a fork and place loosely over the blood oranges. Make a rim between the blood oranges and the edge of the tin.

To bake

Bake for approx. 20 mins. Remove from the oven, leave to stand for approx. 5 mins., tip out carefully onto a plate, remove the baking paper. Top with parmesan and thyme, serve warm.

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