Elevate your plant-based culinary experience with the enticing Vegan Tomato Onion Tart with Basil Ricotta—a masterpiece of flavors and textures that captivates the senses. The journey begins with a perfectly flaky tart crust, a union of all-purpose flour and cold vegan butter, culminating in a delicate canvas for the vibrant ingredients that follow.

At the heart of this savory creation lies the Basil Ricotta filling, a harmonious blend of crumbled firm tofu, fresh basil leaves, nutritional yeast, and a hint of zesty lemon juice. This dairy-free ricotta not only contributes to the tart’s creamy texture but also infuses it with the aromatic allure of basil, offering a symphony of flavors that dance on the palate.

The crowning glory of this tart is the tomato and red onion topping, a visually stunning arrangement that celebrates the essence of these garden-fresh ingredients. Thinly sliced tomatoes and red onions create a colorful mosaic, while a optional drizzle of balsamic glaze adds a touch of sweetness and depth to the overall composition.

As the tart bakes to perfection in the oven, the enticing aroma fills the kitchen, signaling the imminent delight awaiting eager taste buds. Once cooled slightly, each slice reveals a layering of textures—crispy crust, creamy ricotta, and succulent tomatoes and onions—resulting in a culinary masterpiece that transcends traditional expectations of vegan fare.

Serve this Vegan Tomato Onion Tart with Basil Ricotta as a star appetizer at gatherings or as a light and satisfying lunch option. Its ability to harmonize bold flavors with a visually appealing presentation makes it a favorite among both plant-based enthusiasts and those new to vegan gastronomy. Brace yourself for a taste journey that proves vegan cuisine can be as indulgent, flavorful, and visually captivating as its non-vegan counterparts.

Vegan Tomato Onion Tart with Basil Ricotta


For the Tart:

  • 1 sheet vegan puff pastry, thawed
  • 2 tablespoons olive oil
  • 2 large onions, thinly sliced
  • 3 large tomatoes, thinly sliced
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

For the Basil Ricotta:

  • 1 cup firm tofu, crumbled
  • 2 tablespoons nutritional yeast
  • 2 tablespoons fresh basil, chopped
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • Salt and pepper to taste


Prepare the Tart:

  1. Preheat your oven to the temperature recommended on the puff pastry package.
  2. Roll out the puff pastry on a floured surface to fit your tart pan. Transfer the pastry to the pan and trim any excess.
  3. In a pan, heat olive oil over medium heat. Add the sliced onions and sauté until caramelized, about 15-20 minutes. Season with salt and pepper.
  4. Spread the caramelized onions evenly over the puff pastry.
  5. Arrange the sliced tomatoes on top of the onions. Season with additional salt and pepper.
  6. Bake in the preheated oven according to the puff pastry package instructions, or until the pastry is golden brown.

Prepare the Basil Ricotta:

  1. In a bowl, combine crumbled firm tofu, nutritional yeast, chopped fresh basil, minced garlic, and lemon juice.
  2. Season with salt and pepper to taste. Mix well.


  1. Once the tart is baked and slightly cooled, spread the Basil Ricotta over the tomato and onion layer.
  2. Garnish with fresh basil leaves.
  3. Slice and serve.

Nutritional Information (Approximate values per serving, based on 6 servings):

  • Calories: 320 kcal
  • Protein: 8g
  • Carbohydrates: 30g
  • Dietary Fiber: 2g
  • Fat: 20g
  • Saturated Fat: 5g
  • Cholesterol: 0mg
  • Sodium: 250mg
  • Potassium: 350mg