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Tomato Tart with Tofu Ricotta

Prep Time:

20 Minutes

Serves:

6–8 Slices

Cook Time:

25 Minutes

Author

Krystal Roberts

About the Recipe

This easy savory tart layers creamy tofu ricotta and fresh tomatoes over flaky puff pastry, finished with basil and vegan parmesan.

Ingredients

  • Tart
  • 1 sheet 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 firm tofu
  • 2 garlic cloves, minced
  • Juice of ½ lemon
  • 2 tbsp olive oil
  • 3 tbsp nutritional yeast
  • ½ tbsp white miso paste
  • Salt and freshly ground black pepper, to taste

Linked Recipes

Preparation

Step 1


Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.


Step 2


Break the tofu into pieces and add it to a food processor or high-speed blender with the garlic, lemon juice, olive oil, nutritional yeast, miso, salt, and pepper. Blend until smooth, adding more olive oil if needed.


Step 3


Whisk together the soy milk and maple syrup for brushing the pastry.


Step 4


Roll out the puff pastry and prick the center all over with a fork, leaving the edges untouched.


Step 5


Spread the tofu ricotta over the center, leaving a border. Top with the tomato slices and brush the border with the soy milk mixture.


Step 6


Bake for 20–25 minutes, until the edges are golden. Finish with basil and vegan parmesan and serve warm.


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