Tomato Onion Tart with Basil Ricotta
Ingredients
- 1 sheet of Puff Pastry
- 1 1/2 -2 cups of Vegan Ricotta
- 1/2 cup grated Vegan Parmesan
- 2 Tbsp of fresh Basil chopped plus a few leaves for garnish
- 1 large Heirloom Tomato sliced med thick
- 3 small Capri Tomatoes sliced med thick
- 4 slices of Onion cut thick
- 2 tsp of Grapeseed Oil
- 2 Tbsp of Vegan Butter melted
- Pepper to taste
- Kosher Salt for garnish
Tofu ricotta
- 8oz Extra Firm or Sprouted Tofu
- 2 tsp of Tahini
- 2 tsp of Miso Paste
- 1 Garlic clove minced
- 1 1/2 Tbsp of Nutritional Yeast
- 1 1/2 Tbsp of Lemon Juice or Apple Cider Vinegar
- Salt & 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 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 butter and season it with salt.
Bake at 425 degrees Fahrenheit for 15-18 minutes or until the crust is golden brown.
Let cool a bit before seasoning with Salt.
Notes
This tart is easy to make and perfect for any meal, especially during summer to enjoy fresh tomatoes.
