Heirloom Tomato Tart with Tofu Ricotta

This heirloom tomato tart is perfect for a quick dinner or party appetizer. It’s sweet, savory and colorful, but the real star of this dish is the tofu ricotta. This tofu ricotta comes together so quickly and is made with ingredients I always have on hand.  It’s also nut-free and full of protein! 

Prep Time: 15 minutes

Cook Time: 30 minutes

Difficulty: Easy

Ingredients:

Tofu Ricotta:

2 tbsp Olive Oil

1 Medium White Onion (chopped)

1 ½ tbsp Minced Garlic

14 oz Extra Firm Tofu

4 tbsp Lemon Juice

1 tbsp White Miso

2 ½ tbsp Nutritional Yeast

Salt and Pepper to taste

Tomato Tart:

1 cup Tofu Ricotta

3 Heirloom Tomatoes (sliced)

1 sheet Frozen Puff Pastry (thawed)

Basil

Balsamic Glaze

Directions:

Tofu Ricotta:

1. Heat olive oil in a frying pan over medium heat. 
2. Saute onion and garlic until fragrant and tender, about 7 minutes. 
3. Add onions, garlic, tofu, lemon juice, white miso, and nutritional yeast to a food processor. Blend until smooth. Add salt and pepper to taste.

Tomato Tart:

1. Preheat oven to 400℉.
2. Lay puff pastry on top of a sheet of parchment paper. Using a rolling pin, roll the puff pastry until it is about ⅛ inch thick. 
3. Lightly dock the puff pastry with a fork or knife, leaving about a ½ inch border for the crust.
4. Spread 1 cup of tofu ricotta onto the docked puff pastry. Top with sliced tomato.
5. Move parchment paper onto a cookie sheet. Bake for 15-17 minutes or until crust is golden brown.
6. Once cooked and cooled, top the tart with basil and balsamic glaze. 

Enjoy!