Mini Tomato Tart
Our summer garden is bursting with lots of tiny tomatoes. This year I did some cherry tomatoes and yellow pear tomatoes! They burst with sweetness and are especially delicious when roasted. I gathered some and made a delicious tomato tart that is packed full of nutrients and vitamins. Read on to see how to make it!
Our garden has lots of these tiny delicious tomatoes! I pick them right when they are bright and juicy red.
This recipe has a tofu based “ ricotta” which is full of protein and iron because it’s packed with spinach. I love using an organic non GMO tofu. By adding garlic and nutritional yeast it really develops a wonderful flavor. Olive oil gives it a creaminess and lots of fresh garlic and chives make it really delicious and nutritious!
Once roasted you’ll add the tomatoes to the tarte and then add some fresh basil and parsley with balsamic to finish it! I’ve also been loving Violife’s “ parmesan” It adds a wonderful flavor and really makes the recipe pop.
RECIPE
Mini Tomato Tart
INGREDIENTS
1 sheet frozen puff pastry thawed
About 2 cups raw cherry tomatoes ( same of different varieties)
For “ Ricotta” base
1 package of extra firm tofu ( water drained)
2 Tbs nutritional yeast
1 Tbs olive oil
1 Tbs minced dry onion
1/2 Tbs garlic powder
1 garlic clove
1 Tsp salt
Handful of fresh spinach
Handful of fresh basil
Handful of chives
1/2 handful fresh parsley
DIRECTIONS:
Preheat oven to 400
In a food processor blend all “ ricotta” ingredients until smooth. Consistency should be thick but very blended and spreadable. Adjust seasonings if needed and set aside.
Unfold pastry onto parchment paper
Maintain a square shape if possible
Take a knife and score around the edge about 1/2 an inch in. Do not cut all the way through.
In a small baking sheet add tomatoes and drizzle with olive oil, salt, and pepper ( if desired)
Place puff pastry and tomatoes in oven for about 20 minutes. Tomatoes should be softening and beginning to burst.
Remove crust from oven. If the center square is too puffed up you can squish it down with a fork. The goal is to have a raised edge around and a flat square in the middle. Carefully spoon the spread onto the dough and spread evenly.
Add the roasted tomatoes. Then add chiffonade basil along with some chopped parsley. Drizzle with balsamic redaction. You can finish with some plant-based parmesan such as the one from Violife. Sprinkle everything one more time with a pinch salt.
Cut into 4 large squares and serve immediately. Makes 4 servings.
NOTE: You can also add some red pepper flakes for some heat, and vary the herbs depending on what you like.
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I hope you enjoy this recipe and let me know if you make it!
Here’s a few other farm fresh recipes for you to try!
GARDEN FRESH PESTO- CLICK HERE
ROASTED SALSA VERDE ENCHILADAS- CLICK HERE
ROASTED PEACH FLATBREAD- CLICK HERE
DELICIOUS PEACH COBBLER- CLICK HERE
Much Love Friends,
Annette