Tomato Onion Tart w/ Basil Ricotta
Tomato Onion Tart w/ Basil Ricotta
This is an easy to make tart that brings together the quintessential flavors of Summer. Fresh heirloom tomatoes, sweet onions and basil infused ricotta all tucked into a deliciously flaky crust. Would go perfect along side a salad for lunch or Dinner. I used a mix of Capri and Heirloom Tomatoes but feel to use whichever variety you like..
Makes 4 slices
Ingredients
1 sheet of Puffed Pastry (Pepperidge Farm is Vegan)
1 1/2 -2 cups of Vegan Ricotta (see recipe below)
1/2 cup (65g) grated Vegan Parmesan
2 Tbsp (30g) fresh chopped Basil
1 large Heirloom Tomato sliced med thick
3 small Capri Tomatoes sliced med thick
4 slices Onion cut thick
2 tsp (10ml) Neutral Oil
2 Tbsp (30g) Vegan Butter melted
Pepper to taste
Maldon or Kosher Salt for garnish
Basil leaves for garnish
Vegan Tofu Ricotta
8oz Extra Firm, drained
2 tsp (10g) Tahini
2 tsp (10g) Miso Paste
1 Garlic clove minced
1 1/2 Tbsp (23g) Nutrtional Yeast
1 1/2 Tbsp (23ml) Lemon Juice
Salt & Pepper to taste
Directions
1. 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 but even better overnight.
2. Sauté the onion slices whole in the oil just until lightly browned and/or translucent.
3. 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.
4. 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).
5. 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.
6. Bake at 425 for 15-18 minutes or until the crust is golden brown
7. Let cool a bit before seasoning with salt and garnish with more fresh basil.
