Tomato onion tart

Tomato onion tart

Tags

Tart

Cook

Ingredients

  • 1 sheet of Puffed Pastry
  • ½ cup grated Vegan Parmesan
  • 2 tbsp basil, chopped
  • 1 large heirloom tomato, sliced
  • 3 small tomatoes, sliced
  • 2 onions, sliced thickly
  • 2 red romano peppers, sliced
  • 4 cloves garlic, sliced
  • 2 tsp of grapeseed oil
  • 2 Tbsp vegan butter, melted
  • Pepper, to taste
  • Salt for garnish
  • 200g extra firm tofu
  • 2 tsp of tahini
  • 2 tsp of miso paste
  • 2 garlic cloves, minced
  • 1 ½ tbsp nutritional yeast
  • 1 ½ tbsp lemon juice
  • Salt & Pepper to taste

Steps

  1. Mash the drained tofu and mix it with the miso paste, tahini, nutritional yeast, garlic, lemon juice, salt and pepper.
  2. Refrigerate for at least 30 minutes, ideally overnight.
  3. Heat oil in the frying pan and sauté the onion slices until lightly browned.
  4. Remove onion from pan and add the romano pepper slices, cook.
  5. Let the puff pastry thaw before rolling it out on a well floured surface until about 4mm thick.
  6. Using a fork, prick the entire dough to help prevent it from rising too much in the oven.
  7. Add the basil and Parmesan to the ricotta and mix well.
  8. Spread a thin layer of Ricotta onto the rolled out Pastry dough, leaving an inch on the edge.
  9. Season the tomato, pepper, garlic and onion slices with pepper and lay them on top of the ricotta.
  10. Fold the uncovered edge of the pastry over onto itself to form the crust.
  11. Brush the crust with the melted butter and season (just the crust) with salt.
  12. Bake at 210C for 15-18 minutes or until the crust is golden brown.