courgette & plant-based ricotta tart by Nicole Derdabi - FoodSocial
A delicious courgette and plant-based ricotta tart from theyogaplantkitchen. Simple to make, perfect for summer, and pairs well with a large salad and buttery potatoes. Enjoy!
Ingredients
- 320 grams Puff Pastry
- 2 Tbsp Pine Nuts
- 1 - 2 Tbsp Extra Virgin Olive Oil
- 1 bunch Basil, Fresh
- 4 - 5 whole Zucchini
- 0.5 whole Lemon Juice
- 2 Tbsp Extra Virgin Olive Oil
- 1 tsp Sea Salt
- 2 cloves Garlic
- 275 grams Tofu
- 2 Tbsp Tahini
- 2 Tbsp Nutritional Yeast
- 1.5 Tbsp Soy Milk
- 1 whole Lemon
- 2 bunch Basil, Fresh
- 3 - 4 Tbsp Extra Virgin Olive Oil
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