Easy Almond Ricotta and Tomato Tart
Ingredients
- 200g soaked white almonds
- 60g tofu
- 10g apple cider vinegar
- 10g lemon juice
- 60g water
- salt
- pastry
- fresh tomatoes
- basil
- olive oil
Preparation
Bake the pastry in the oven at 180°C for 15 minutes.
Allow the pastry to cool.
In a blender, mix 200g soaked white almonds, 60g tofu, 10g apple cider vinegar, 10g lemon juice, 60g water, and salt together for 10 minutes to make the almond ricotta.
Spread the homemade almond ricotta on the cooled pastry.
Top with fresh tomatoes, basil, and olive oil.
Serve cold.
