Vegan Tomato Onion Tart
Ingredients
- 1 sheet vegan puff pastry
- 1.5-2 cups vegan ricotta
- 1/2 cup grated vegan parmesan
- 2 tablespoons fresh basil chopped plus a few leaves for garnish
- 1 large heirloom tomato
- 3 small capri tomatoes
- 4 slices of onion
- 2 teaspoons grapeseed oil
- 2 tablespoons vegan butter melted
- Pepper to taste
- Kosher salt for garnish
Tofu ricotta
- 8 ounces extra firm or sprouted tofu
- 2 teaspoons tahini
- 2 teaspoons miso paste
- 1 garlic clove
- 1.5 tablespoons nutritional yeast
- 1.5 tablespoons lemon juice or apple cider vinegar
- 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 better overnight.
Sauté the Onion slices whole in the grapeseed oil just until lightly browned and/or translucent.
Let the Puff Pastry sheet thaw before rolling it out on a well floured surface. You are just trying to elongate the pastry into a rectangle and thin it out a bit about 1/8 of an inch all around. Using a fork, prick the entire dough to help prevent it from rising too much in the oven.
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 of pastry around the Ricotta to form 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 onto itself to form the crust. Brush the crust with the melted butter and season just the crust with salt.
Bake at 425F for 15-18 minutes or until the crust is golden brown.
Let cool a bit before seasoning with Salt.
