This fresh, bright, and summery vegan tart is so ridiculously easy to make that this post barely qualifies as a recipe. I used store-bought puff pastry to keep things easy, however you can easily make your own pastry crust (see my white bean galette post for the recipe).
– 2 sheets puff pastry (10” x 15” each), thawed
– 5-6 large tomatoes
– olive oil, salt and pepper
For the lemon and herb “ricotta”:
– 1/3 block of firm tofu (water packed)
– 1tbsp nutritional yeast
– 1tbsp white miso (optional)
– juice and zest of 1 small lemon
– fresh or dried basil and thyme
– salt and pepper to taste
Preheat oven to 400˚F. Blend all the tofu ricotta ingredients together until it reaches your desired consistency. Add 1-2 tablespoon water if the mixture is too coarse to blend.
Place both sheets of puff pastry on a baking tray, overlap them by 1/2” and press them together using your thumb. Score (cut 1/2 way through) a 1/2” border around the pastry, and then brush the border with olive oil. Spread a thin layer of the lemon ricotta inside the border. Arrange tomato slices in a single layer, brush with olive oil, and season with salt and pepper.
Bake for 30-35 minutes. Allow to cool for 10-15 minutes, then top with fresh basil and serve!