Ingredients Serving: 6-8 slices
- 1 sheet of puff pastry
-2 tbsp unsweetened soy milk
-1 tbsp maple syrup
- heirloom tomatoes, sliced
-cherry tomatoes, sliced
-fresh basil
- vegan parmesan
Tofu Ricotta
- 1 block of firm tofu
- 2 cloves of garlic, minced
- 1/2 lemon freshly squeezed
-2 tbsp olive oil
-3 tbsp nutritional yeast
- 1/2 tbsp white miso paste
-salt & pepper to taste
Instructions
Preheat oven to 425f and prepare a baking sheet with parchment paper.
Make the tofu ricotta by breaking up the tofu in small pieces and add to a food processor or high speed blender. Next add the rest of the ingredients and blend until smooth. If needed add a little more olive oil until you get your desired consistency. Scoop out into a bowl and set aside.
In another small bowl whisk together to soy milk and maple syrup, this will be to brush the edges of the tart.
Roll out the puff pastry, make sure to use a fork to prick all over the center (do not prick the edges).
Next spread the tofu ricotta all over the center of the puff pastry, leaving a nice border around the tart and top with the tomato slices.
Place in the oven and bake for about 20-25 minutes, when the tart has a nice golden brown edges. Once done baking, take out and serve warm. Enjoy!
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