Enjoy a fresh summer tomato tart made with juicy garden tomatoes, garlic, and thyme, layered over creamy whipped almond ricotta on a crisp puff pastry. Perfect for any meal!
1: Preheat your oven to 425F. Roll out your puff pastry to the size of your baking sheet.
2: Place the puff pastry on a parchment-lined baking sheet and score a frame around it to create a crust. Poke the middle part with a fork.
3: Make the ricotta by blending almonds, nutritional yeast, lemon juice, sea salt, and water until smooth. Set aside.
4: Chop the tomatoes into small pieces and combine with garlic, thyme, salt, and olive oil in a bowl.
5: Smear the ricotta on the center of the puff pastry and top with the tomato mixture.
6: Mix oat milk and olive oil in a small bowl and brush the edges of the puff pastry.
7: Bake for 20 minutes or until crispy and golden brown. Allow to cool slightly and top with chives.
