Ingredients
- 1 block firm tofu, drained and patted dry
- 1 tablespoon lemon juice
- 2 tablespoons nutritional yeast
- 1 teaspoon salt
- 2 cloves garlic, minced
- 2 cups all-purpose or gluten-free flour
- 1 cup grated cheese (We used Parmesan)
- 1 teaspoon kosher salt
- 1 stick cold unsalted butter, cubed
- 1/2 cup ice water
- 3 heirloom tomatoes — the uglier the better!
- Olive oil, to taste
- Basil leaves
Instructions
Chop tofu into cubes and place with remaining ricotta ingredients in a food processor or blender. Pulse until smooth. Adjust to taste with additional lemon juice, garlic, or seasonings.
To make the tart crust, stir together flour, cheese, and salt. Add the butter, tossing with your fingers to smash each piece into the flour. Stir in the water and knead until a dough forms.
Transfer to a floured work surface and roll into a thin round sheet. Brush off the excess flour and drape the round over your tart pan, making sure the dough is flush with the sides. Trim any excess. Chill for at least one hour, then bake at 425° until lightly browned.
Remove the tart crust from the oven and fill with the tofu ricotta. Top the tart with sliced heirloom tomatoes and basil, and drizzle with olive oil. Bake again until the tomatoes and basil start to wrinkle.
Lightly salt the tart when it comes out of the oven, and drizzle lightly with olive oil. The tofu ricotta will have a texture similar to quiche!
