Fresh Tomato Tart With Balsamic Glaze

Start by placing your puff pastry at room temperature for a minimum of 30 minutes, then gently unroll it without cracking the edges.

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 spare edge on all sides.

Place your tomatoes on top and spread them out across the entire sheet.

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 200°C and bake for 25-30 minutes or until the pastry edges are golden and the cherry tomatoes deliciously roasted.

Sprinkle the tart with toasted pine nuts and generously drizzle with Mr Organic Balsamic Glaze. Enjoy hot or cold.