Instructions

1. Preheat the oven to 190°C.
2. Steam or blanch the edamame beans until tender, then rinse under cold water. Drain and put the beans in a bowl.
3. If used, scatter the wakame in a bowl and pour over some boiling water. Set aside for a couple of minutes.
4. Thinly slice the spring onions, then add to the beans.
5. Cut the tofu into 1cm cubes, add to the beans. Drain the wakame and add to the beans.
6. Mix half of the soy sauce, vinegar, Mirin, sesame seeds and sesame oil, then pour it over the vegetables. Gently toss.
7. Unroll the pastry and cut it into rectangles, squares or circles. Alternatively, you can make one large tart, if preferred. Put them on a lined baking sheet.
8. Mix the miso with the remaining soy sauce and a drop of sesame oil.
9. Poke the base of the tarts with a fork, then spread the miso paste over the tarts. Either roll back the sides of the tarts or draw a rim with a dull knife (and don’t put any spread or filling beyond the rims).
10. Spoon some beans & tofu mixture on the tarts, then scatter the sesame seeds over the top.
11. Bake for 10-12 minutes in the middle of the oven, until the rims are golden.
12. Serve warm or at room temperature.