Tomato Tarts with Puff Pastry

Make the Ricotta: Set up a food processor with a S-blade attachment. Add the tofu, cashews, olive oil, nutritional yeast (if using), lemon juice, salt, and any other optional add-ins to the food processor. Process for 30 seconds, then scrape the sides of the food processor with a spatula. Process again until smooth, another 30 to 45 seconds. Set aside.

Prepare the Pastry: Lightly flour a cutting board or clean work surface. Unfold the puff pastry unto the work surface, then use a knife to cut into 9 squares. Use the same knife to score a 1/2” border around all sides of the puff pastry squares.

Assemble: Arrange the puff pastry on the baking sheet so it is evenly spaced. Use a pastry brush to brush the outer border of each pastry with soy milk. Dollop 1 tablespoon of ricotta in the center of each pastry square, then use a butter knife or offset spatula to spread it up to the scored border. Place 3 cherry tomatoes (or 3 cooked confit tomatoes) in the center of each pastry, then lightly drizzle with olive oil (or oil from the confit).

Bake: Bake in the middle rack of the preheated oven for 22 to 25 minutes, until the pastry edges are puffy and golden. Remove from the oven and let rest on the baking sheet for 5 minutes before transferring to a wire rack to let cool.

Serve & Store: Top with fresh basil and serve immediately; store any leftovers in an airtight container in the refrigerator for up to 4 days.