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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 tbsp nutritional yeast

1 tbsp olive oil

1 tbsp minced dry onion

1/2 tbsp garlic powder

1 garlic clove

1 tsp salt

Handful of fresh spinach

Handful of fresh basil

Handful of chives

1/2 handful fresh parsley


• 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.

Annette Thurmon @azurefarm

Inspiring a global shift toward living a healthy, sustainable lifestyle, providing resources for our community to nourish the mind, body, and soul.

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