• 1 sheet vegan-friendly puff pastry
• A generous drizzle of Mr Organic Balsamic Glaze
• 2 tbsp toasted pine nuts
• 350-400g fresh cherry tomatoes
• 1 tbsp balsamic glaze + 2 tbsp plant milk as your egg wash

For the tofu ricotta:

• 350g silken tofu
• A bunch of fresh basil
• 1 tsp garlic powder
• 1 tsp sea salt
• 1/4 tsp pepper
• Juice of 1 lemon
• 1 tbsp nutritional yeast (nooch)

1. Start by placing your puff pastry at room temperature for a minimum of 30 minutes, then gently unroll it without cracking the edges.
2. For the tofu ricotta, place all ingredients into a food processor and blend until smooth. Spread the tofu ricotta across your puff pastry sheet, leaving about 1cm of edge on all sides.
3. Place your tomatoes on top and spread them out across the entire sheet.
4. Mix the balsamic glaze with the plant milk for your egg wash and brush the edges of the pastry sheet, then transfer to a preheated oven at 200C and bake for 25-30 minutes or until the pastry edges are golden and the cherry tomatoes deliciously roasted.
5. Sprinkle the tart with toasted pine nuts and generously drizzle with Mr Organic Balsamic Glaze. Enjoy hot or cold.