Tomato Onion Tart w/ Basil Ricotta
Tomato Onion Tart w/ Basil Ricotta
This easy to make tart, brings together some of the best flavors of summer! Ripe heirloom tomatoes, sweet shallots, and creamy basil infused ricotta. It’s all nestled on top of a deliciously flaky, buttery crust, creating a tart that’s as beautiful as it is flavorful. It’s perfect served alongside a simple salad for lunch or dinner. I used a mix of heirloom and cherry tomatoes, but feel free to use whichever variety you like. Make sure to choose the ripest, most flavorful tomatoes you can find!
Makes 9 slices
Ingredients
1 sheet of plant based Puffed Pastry, thawed
1 1/2 -2 cups of Vegan Ricotta (see recipe below)
2 medium-large Heirloom Tomatoes, sliced
4 Cherry Tomatoes, sliced
1 medium Shallot, sliced thin
1 Tbsp (15g) Vegan Butter, melted
1 tsp (5g) Sea or Fine Salt
1-2 tsp (4-8g) Flaky or Seasoned Salt for crust
Garnish with
Flaky Salt
small or torn Basil leaves
drizzle of Good Olive Oil
Vegan Tofu Ricotta
14oz (397g) Extra Firm Tofu, drained
1/2 cup (65g) grated Vegan Parmesan
1 Tbsp (15g) Tahini
1 Tbsp (15g) Miso Paste
1 Garlic clove, minced or pressed
1 Tbsp (15g) Nutritional Yeast
2 Tbsp (30ml) Lemon Juice (1/2 lemon)
Salt & Pepper to taste
2 Tbsp (5g) fresh chopped Basil (add on the day of serving)
Note:
Both Pepperidge Farm and Whole Foods brand puff pastry are vegan.
Directions
1. Make the tofu ricotta. In a bowl, mash the well drained tofu until crumbly. Add the miso paste, tahini, nutritional yeast, garlic, lemon juice, salt, and pepper. Mix until well combined. Refrigerate for at least 30 minutes, or preferably overnight.
2.Slice the heirloom tomatoes about 1/4-1/3 inch thick. Arrange them on a drying rack or paper towels. Lightly salt both sides and let them sit for about 10-15 minutes, allowing them to release some of their moisture. Pat the tomatoes dry and set aside.
3.Prepare the puff pastry. Place the thawed pastry sheet on a lined sheet pan. Using a knife, gently score a rectangle about 1 inch from the edge of the pastry, being careful not to cut all the way through. This border will puff up and form the crust.
4.Finish the ricotta. Chop the fresh basil and mix it into the tofu ricotta. Spread a thin, even layer of the ricotta over the center of the pastry, staying inside the scored border and leaving about 1 inch of pastry exposed around the edges.
5.Arrange the tomato and thinly sliced shallot over the ricotta. Alternate colors and sizes for a pretty presentation, and use sliced cherry tomatoes to fill in any gaps.
6.Brush the exposed pastry border with melted butter. Sprinkle the crust with flaky or seasoned salt.
7.Bake the tart at 425°F on the middle rack for 16–18 minutes, or until the pastry is puffed, crisp, and golden brown.
8. Let the tart cool slightly before seasoning with salt and freshly ground black pepper. Garnish with fresh basil leaves and drizzle with olive oil . Cut into 9 squares before serving.
