TOMATO ONION TART WITH BASIL RICOTTA!

TOMATO ONION TART WITH BASIL RICOTTA!

Introduction: Step into the realm of gourmet vegan cuisine with our Tomato Onion Tart adorned with a luscious Basil-infused Vegan Ricotta. This culinary creation marries the flakiness of puffed pastry, the richness of homemade tofu ricotta, and the vibrant flavors of heirloom tomatoes and caramelized onions. Perfect for any occasion, this tart transcends the boundaries of plant-based cooking, offering a delightful symphony of tastes and textures that will captivate your palate. Join us on this culinary journey as we craft a dish that celebrates the artistry of vegan gastronomy.

Ingredients: Prepare for a culinary masterpiece by gathering the following exquisite ingredients:

• 1 sheet of vegan puffed pastry
• 1 1/2 – 2 cups of homemade Vegan Ricotta (recipe detailed below)
• 1/2 cup grated Vegan Parmesan
• 2 tablespoons of fresh Basil, finely chopped, plus a few leaves for garnish
• 1 large heirloom tomato, sliced medium-thick
• 3 small Capri tomatoes, sliced medium-thick
• 4 slices of onion, cut thick
• 2 teaspoons of grapeseed oil
• 2 tablespoons of vegan butter, melted
• Pepper to taste
• Kosher salt for garnish

Vegan Ricotta: Craft a sumptuous vegan ricotta to elevate your tart:

• 8 ounces extra-firm or sprouted tofu
• 2 teaspoons tahini
• 2 teaspoons miso paste
• 1 garlic clove, minced
• 1 1/2 tablespoons nutritional yeast
• 1 1/2 tablespoons lemon juice or apple cider vinegar
• Salt & pepper to taste

Instructions:

1. Tofu Ricotta Symphony: Begin by creating the tofu ricotta. Mash the drained tofu and mix it with miso paste, tahini, nutritional yeast, minced garlic, lemon juice, salt, and pepper. Allow this symphony of flavors to meld by refrigerating the mixture for at least 30 minutes, or even better, overnight.
2. Onion Caramelization Ballet: In a skillet, sauté the onion slices in grapeseed oil until they achieve a light brown or translucent hue. This process enhances the sweetness and depth of flavor in the onions.
3. Puff Pastry Crescendo: Thaw the vegan puffed pastry sheet and roll it out on a generously floured surface. Gently elongate the pastry into a rectangle, thinning it to approximately 1/8 of an inch. Using a fork, prick the entire surface of the dough to prevent excessive rising during baking.
4. Ricotta Ensemble: Enhance the tofu ricotta by adding fresh chopped basil and vegan parmesan. Mix these ingredients thoroughly, creating a velvety and flavorful base for your tart. Spread a thin layer of ricotta onto the rolled-out pastry, leaving ample space around the edges to form a delectable crust.
5. Tomato and Onion Choreography: Season the tomato and onion slices with pepper and artfully arrange them on top of the ricotta in an alternating pattern. Gently fold the uncovered edge of the pastry over onto itself, creating a rustic yet refined crust. Brush the crust with melted vegan butter and season it with a touch of salt.
6. Baking Symphony: Preheat your oven to 425°F and bake the tart for 15-18 minutes or until the crust achieves a golden brown perfection. The aromas filling your kitchen will be a testament to the delicious masterpiece in the making.
7. Final Flourish: Allow the tart to cool slightly before adding a final seasoning of salt, ensuring the flavors are harmoniously balanced.

Useful Information: Flavor Alchemy: The inclusion of fresh basil in the vegan ricotta adds a layer of aromatic complexity, complementing the sweetness of caramelized onions and the acidity of tomatoes.

Perfecting the Crust: Pricking the pastry with a fork before baking allows steam to escape, preventing excessive puffing and ensuring a beautifully flaky crust.

Versatile Garnish: Consider garnishing your finished tart with additional fresh basil leaves for a burst of color and an aromatic finish.

Conclusion: In conclusion, our Tomato Onion Tart with Basil Infused Vegan Ricotta is a testament to the exquisite possibilities of vegan gastronomy. We invite you to savor each bite of this culinary creation, where the crispness of the pastry, the creaminess of ricotta, and the freshness of tomatoes unite in perfect harmony. As you indulge in this gourmet delight, we extend our gratitude for choosing this recipe and hope it becomes a cherished addition to your repertoire. Stay tuned for more culinary inspirations that redefine the art of plant-based elegance. Happy cooking!

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:

1 sheet of Puffed Pastry (it’s Vegan)

1 1/2 -2 cups of Vegan Ricotta (see recipe below)

1/2 cup grated Vegan Parmesan

2 Tbsp of fresh Basil chopped plus a few leaves for garnish

1 large Heirloom Tomato sliced med thick

3 small Capri Tomatoes sliced med thick

4 slices of Onion cut thick

2 tsp of Grapeseed Oil

2 Tbsp of Vegan Butter melted

Pepper to taste

Kosher Salt for garnish

𝗧𝗼𝗳𝘂 𝗥𝗶𝗰𝗼𝘁𝘁𝗮

8oz Extra Firm or Sprouted Tofu

2 tsp of Tahini

2 tsp of Miso Paste

1 Garlic clove minced

1 1/2 Tbsp of Nutrtional Yeast

1 1/2 Tbsp of Lemon Juice or Apple Cider Vinegar

Salt & Pepper to taste

𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀:

Make the Tofu Ricotta by mashing the drained Tofu and mixing it with the Miso Paste, Tahini, Nutrtional Yeast, Garlic, Lemon Juice, Salt & Pepper. Refrigerate for at least 30 minutes even better overnight.

Sauté the Onion slices whole in the grapeseed oil just until lightly browned and/or translucent.

Let the Puff Pastry sheet thaw before rolling it out on a well floured surface. You are just trying to elongate the pastry 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 help prevent it from rising too much in the oven.

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 (This will form the crust).

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 onto itself to form the crust. Brush the crust with the melted butter and season (just the crust) with salt.

Bake at 425 for 15-18 minutes or until the crust is golden brown.

Let cool a bit before seasoning with Salt!!