Vegan Ricotta and Tomato Tart
Ingredients
- Frozen Puff pastry rectangles
- mix medium and cherry tomatoes
- fresh basil
- melted vegan butter 10g
- sesame seed 1 tbsp
Vegan basil ricotta
- tofu firm 1 block
- olive oil 3 tbsp
- shredded fresh basil 5 leaves
- salt / pepper
- blended soaked soy protein
- garlic powder 3 tsp
- a bit of morninga powder
Preparation
Blend all the ingredients of the ricotta and leave it in the fridge while you prepare the tart.
Preheat your oven to 250 degrees.
Cut 2 cm from the edge of your puff pastry and put them back on each edge of the rectangular shape. Press a bit with your finger and prick the middle of the dough with a fork.
Bake it for 10 minutes.
Leave it to rest for 5 minutes then spread the ricotta inside the rectangle and add slices of tomatoes. Add one basil leaf and serve it hot or cold.
