This was so good and so easy to make! Yes, I know, puff pastry—even though it’s vegan—isn’t the healthiest of foods, but once in a while, it’s okay. In fact, it’s downright fun to come up with recipes using it. This is the perfect time to break out the mandolin slicer (if you’re brave enough). I’m still too freaked out to use it after my mishap with it. Anyway, I used my go-to ricotta cheese recipe which makes more than what you need for this, but the rest will freeze well or keep in the fridge for 3-4 days. It’s great mixed in some cooked pasta with veggies, or small batch of a stuffed shells. You can also just halve the recipe if you’d like. This dish works as a main meal, or cut into small squares, is ideal as an appetizer. Check out these other tart recipes: Savory Vegetable Tart and Savory Asparagus Tart.
INGREDIENTS:
1 puff pastry sheet, thawed
1 medium zucchini, sliced thin
2 tomatoes, sliced thin
Olive oil
Salt and pepper
Ricotta:
14-oz tub of extra firm tofu, drained and pressed
1 tsp basil (sometimes I use fresh basil–about a cup)
1 tsp rosemary (Again, you can use 1 Tbs of freshly chopped rosemary)
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
2 Tbs lemon juice
1/3 C nutritional yeast
Optional: 1/4 to 1/3 cup of vegan mozzarella, shredded
DIRECTIONS:
Preheat the oven to 350. On a floured surface, roll out the puff pastry to fit an 11″x17″ cookie sheet. It’s ok if the edges go over the side—just tuck them in. Stick with a fork in several places.
Bake for 7-10 minutes (check it to make sure it’s not browning). You want it just toasted:
To make the ricotta, combine all of the ingredients (except the cheese, if using) in a food processor. Transfer to a bowl, then stir in the cheese.
Spread about a cup or so of the ricotta onto the puff pastry. You can use as little or as much as you’d like. Top with the tomato slices. I got about 9 slices, so I spaced them evenly on top.
Next, layer on the zucchinis. Drizzle with olive oil and season with salt and pepper.
Bake for 20-25 minutes, or until the edges of the crust brown the zucchinis are tender.
Transfer to a large cutting board, then cut and enjoy!
- 1 puff pastry sheet, thawed
- 1 medium zucchini, sliced thin
- 2 tomatoes, sliced thin
- Olive oil
- Salt and pepper
- Ricotta:
- 14-oz tub of extra firm tofu, drained and pressed
- 1 tsp basil (sometimes I use fresh basil--about a cup)
- 1 tsp rosemary (Again, you can use 1 Tbs of freshly chopped rosemary)
- 1 tsp garlic powder
- 1 tsp salt
- ¼ tsp black pepper
- 2 Tbs lemon juice
- ⅓ C nutritional yeast
- Optional: ¼ to ⅓ cup of vegan mozzarella, shredded
- Preheat the oven to 350.
- On a floured surface, roll out the puff pastry to fit an 11"x17" cookie sheet. It's okay if the edges go over the side---just tuck them in. Stick with a fork in several places.
- Bake for 7-10 minutes (check it to make sure it's not browning). You want it just toasted.
- To make the ricotta, combine all of the ingredients (except the cheese, if using) in a food processor. Transfer to a bowl, then stir in the cheese.
- Spread about a cup or so of the ricotta onto the puff pastry. You can use as little or as much as you'd like. Top with the tomato slices. I got about 9 slices, so I spaced them evenly on top.
- Next, layer on the zucchinis. Drizzle with olive oil and season with salt and pepper.
- Bake for 20-25 minutes, or until the edges of the crust brown the zucchinis are tender.
- Transfer to a large cutting board, then cut and enjoy!
