TOMATO ONION TART WITH BASIL RICOTTA!
1 sheet of Puffed Pastry (it’s Vegan)
1 1/2 -2 cups of Vegan Ricotta (see recipe below)
1/2 cup grated Vegan Parmesan
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
8oz Extra Firm or Sprouted Tofu
2 tsp of Tahini
2 tsp of Miso Paste
1 Garlic clove minced
1 1/2 Tbsp of Nutrtional Yeast
1 1/2 Tbsp of Lemon Juice or Apple Cider Vinegar
Salt & Pepper to taste
Make the Tofu Ricotta by mashing the drained Tofu and mixing it with the Miso Paste, Tahini, Nutrtional Yeast, Garlic, Lemon Juice, Salt & Pepper. Refrigerate for at least 30 minutes even 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 (This will 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 425 for 15-18 minutes or until the crust is golden brown.
Let cool a bit before seasoning with Salt!!