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
Servings
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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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