Tomato Onion Tart with Basil Ricotta
Ingredients
- 1 sheet vegan puff pastry
- 1.5-2 cups vegan ricotta
- 1/2 cup grated vegan parmesan
- 2 tablespoons chopped fresh basil plus a few leaves for garnish
- 1 large heirloom tomato, sliced medium thick
- 3 small capri tomatoes, sliced medium thick
- 4 slices onion, cut thick
- 2 teaspoons grapeseed oil
- 2 tablespoons vegan butter, melted
- Pepper to taste
- Kosher salt for garnish
Tofu ricotta
- 8 oz extra firm or sprouted tofu
- 2 teaspoons tahini
- 2 teaspoons miso paste
- 1 garlic clove, minced
- 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 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 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 around for 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 to form the crust. Brush the crust with the melted butter and season it with salt.
Bake at 425 degrees Fahrenheit for 15-18 minutes or until the crust is golden brown.
Let it cool a bit before seasoning with salt.
Tips
This tart is perfect for any meal of the day.
