Tomato Onion Tart with Basil Ricotta
Ingredients
- 1 sheet vegan puff pastry
- 1.5-2 cups vegan ricotta
- 0.5 cup grated vegan parmesan
- 2 tablespoons chopped fresh basil, plus a few leaves for garnish
- 1 large heirloom tomato
- 3 small capri tomatoes
- 4 slices 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 miso paste, tahini, nutritional yeast, minced garlic, lemon juice, salt, and pepper. Refrigerate for at least 30 minutes or preferably overnight.
Sauté the onion slices whole in grapeseed oil until lightly browned and translucent.
Let the puff pastry sheet thaw, then roll it out on a well-floured surface to elongate into a rectangle and thin 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 the ricotta mixture onto the rolled-out pastry dough, leaving about an inch or more around the edges for the crust.
Season the tomato and onion slices with pepper and arrange 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 melted vegan butter and season it with salt.
Bake at 425 degrees Fahrenheit for 15-18 minutes or until the crust is golden brown.
Let the tart cool slightly before seasoning with kosher salt.
