A delicious Tomato Onion Tart featuring a flaky puff pastry and topped with a creamy basil ricotta, heirloom tomatoes, and onions. It's a vegan dish that's perfect for any occasion!
1: Make the Tofu Ricotta by mashing the drained Tofu and mixing it with the Miso Paste, Tahini, Nutritional Yeast, Garlic, Lemon Juice, Salt & Pepper. Refrigerate for at least 30 minutes or overnight.
2: Sauté the Onion slices whole in the grapeseed oil just until lightly browned and/or translucent.
3: Let the Puff Pastry sheet thaw before rolling it out on a well floured surface, elongating it 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 prevent it from rising too much.
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 for 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 itself to form the crust. Brush the crust with the melted butter and season with salt.
6: Bake at 425°F for 15-18 minutes or until the crust is golden brown.
7: Let cool a bit before seasoning with Salt.
