Creamy Tomato-Basil Tartlets

Prep Time: 10 mins

Cooking Time: 20 mins

Total Time: 30 mins

30 mini heirloom tomatoes (halved)
375 g (13.2 oz) ready rolled puff pastry sheet
Salt and pepper to taste
3 tablespoon fresh basil (roughly chopped)
¾ cup whole milk ricotta cheese (use vegan cheese if you are allergic to dairy products) add vegan cheese page link to the word ‘vegan cheese’
¼ cup grated Parmigiano-Reggiano (skip this if you are allergic to dairy products, and use ¼ cup silken pureed tofu. If you do not wish to use tofu, use 1 cup of vegan cheese in the recipe instead of 2 different types of cheese)

Remove the pastry from the fridge 30 minutes before making the recipe.
After 30 minutes, preheat the oven to 425°F and line a baking tray with parchment paper.
Unroll and place puff pastry on a cutting board and slice into 10 even pieces. With a knife, slice rectangles inside of each piece, creating roughly a quarter inch perimeter.
Now take a bowl and add all the dressing ingredients and whisk to mix well.
Take another bowl to combine ricotta (or vegan cheese), parmigiano-reggiano (or silken tofu or an equal amount of more of the same vegan cheese), salt, pepper, and basil.
Place the puff pastry rectangles on the baking sheet 1 inch apart. Spoon and spread roughly 1½ tablespoons of the cheese mixture in the middle rectangle of each puff pastry.
Top each piece with sliced tomatoes, brush the tomatoes generously with the dressing, and brush the edges of each puff pastry rectangle with olive oil.
Bake for 20 minutes until the pastry is golden, while turning the baking sheet halfway through.
Remove from the oven and cool on a wire rack.
Top with fresh basil (optional), flaky sea salt, and freshly ground pepper and serve. Enjoy!