Tomato Onion Tart with Basil Ricotta
Ingredients
- 1 sheet of puff pastry (Pepperidge Farm is vegan)
- 1.5-2 cups vegan ricotta
- 1/2 cup grated vegan Parmesan
- 2 Tbsp chopped fresh basil
- 1 large heirloom tomato
- 3 small capri tomatoes
- 4 slices onion
- 2 tsp grapeseed oil
- 2 Tbsp melted vegan butter
- Pepper to taste
- Maldon or kosher salt for garnish
Vegan tofu ricotta
- 8 oz extra firm or sprouted tofu
- 2 tsp tahini
- 2 tsp miso paste
- 1 garlic clove
- 1 Tbsp nutritional yeast
- 1.5 Tbsp lemon juice
- Salt and pepper to taste
Preparation
Make the tofu ricotta by mashing the drained tofu and mixing it with the miso paste, tahini, nutritional yeast, garlic, lemon juice, salt and pepper. Refrigerate for at least 30 minutes or overnight.
Sauté the onion slices whole in the grapeseed oil until lightly browned and/or translucent.
Let the puff pastry sheet thaw before rolling it out on a well floured surface. Elongate the pastry into a rectangle and thin it out to about 1/8 inch. Prick the entire dough with a fork to prevent excessive rising.
Add the fresh chopped basil and Parmesan to the ricotta and mix well. Spread a thin layer of ricotta onto the rolled out pastry dough, leaving about an inch or more around the edge for the crust.
Season the tomato and onion slices with pepper and lay them on top of the ricotta in an alternating pattern. Fold the uncovered edge of the pastry over to form the crust. Brush the crust with the melted butter and season it with salt.
Bake at 425 degrees Fahrenheit for 15-18 minutes or until the crust is golden brown.
Let it cool a bit before seasoning with salt.
