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Scallion and Tofu Ricotta Tart
There’s nothing like flaky pastry crust and a silky, homemade filling. Filled with a vegan take on classic ricotta, these tarts make the perfect addition to picnics and potlucks: Bring one for each guest, and let everyone finish this personal dish off with their favorite fresh herbs.
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Ingredients
- 1 package thawed phyllo dough
- 2 bunches scallions, halved and sliced into 2"
- for cooking Brightland Alive Oil
- for garnish finishing herbs like thai basil, chives, and cilantro
- to taste salt and pepper
- 1 lemon, zested (for tofu ricotta)
- 1 lemon, juiced (for tofu ricotta)
- 1 Tbsp ground pepper (for tofu ricotta)
- 1 Tbsp ground coriander (for tofu ricotta)
- 1 tsp salt (for tofu ricotta)
- 2 Tbsp nutritional yeast (for tofu ricotta)
- 1 Tbsp Brightland White Wine Vinegar (for tofu ricotta)
- 2 Tbsp olive oil (for tofu ricotta)
Instructions
Step 1
You can make the Tofu Ricotta ahead of time, begin by blending the drained block of tofu in a food processor until smooth. Fold in final ingredients with silicon spatula in a bowl. Make sure you taste to your liking. ex.If it’s too fatty add more acid (lemon or vinegar). Store in refrigerator, allow it to be at room temperature before baking.
Step 2
Preheat oven to 400 F. To prepare the phyllo dough for filling, slice the phyllo dough into 4 square-ish parts. Pour olive oil into a vessel so it’s easy to brush and have flakey salt on hand.
Step 3
On a lined baking sheet begin layering phyllo dough by brushing with olive oil with a pinch dusting of salt until there are 12 layers. Add a 2 tbsp dollop of tofu ricotta, add 3-4 scallion slices then pinch and fold sides in. Bake for 22 - 25 minutes until golden brown.
Step 4
Serve with fresh herbs on top, a zest of lemon, and maybe a side salad!