The Topping
Ingredients
Directions:
~ In a large, deep skillet, heat the oil on medium and add the onions.
~ Cook the onions for 2-3 minutes, then add the garlic, drained tomatoes and seasonings. Stir well to combine and cook another 5 minutes.
~ Cover the pot, turn the heat to low, and allow to cook for about 30 minutes, stirring occasionally.
~ Remove the lid, raise the heat to high, and cook 10-15 minutes more, stirring occasionally, until the liquid is gone and the onions are sweet, caramelized, and beauteous. Turn off the heat and set aside to cool.
~ 2 tbsp. olive oil
~ 2-3 large yellow onions, sliced into thin crescents
~ 1 tbsp. minced garlic
~ 1 15 oz. can diced fire roasted tomatoes, drained
~ 1 tsp. each salt, oregano, basil, parsley
~ Fresh black pepper
~ 1 tbsp. minced garlic
~ 1 15 oz. can diced fire roasted tomatoes, drained
~ 1 tsp. each salt, oregano, basil, parsley
~ Fresh black pepper
~ Red pepper flakes to taste (optional)
Directions:
~ In a large, deep skillet, heat the oil on medium and add the onions.
~ Cook the onions for 2-3 minutes, then add the garlic, drained tomatoes and seasonings. Stir well to combine and cook another 5 minutes.
~ Cover the pot, turn the heat to low, and allow to cook for about 30 minutes, stirring occasionally.
~ Remove the lid, raise the heat to high, and cook 10-15 minutes more, stirring occasionally, until the liquid is gone and the onions are sweet, caramelized, and beauteous. Turn off the heat and set aside to cool.
The Ricotta
Ingredients
~ 1 cup raw cashews, soaked in hot water at least 30 minutes
~ 1 lb. extra firm tofu, drained
~ 1/4 cup lemon juice
~ 2 tbsp. extra virgin olive oil
~ 2 tbsp. minced garlic
~ 1 tsp. each salt, basil
~ Fresh black pepper
~ 1/4 - 1/3 cup nutritional yeast
Directions
~ Drain the cashews, then pulse a few times in a food processor to break them up.
~ 1 lb. extra firm tofu, drained
~ 1/4 cup lemon juice
~ 2 tbsp. extra virgin olive oil
~ 2 tbsp. minced garlic
~ 1 tsp. each salt, basil
~ Fresh black pepper
~ 1/4 - 1/3 cup nutritional yeast
Directions
~ Drain the cashews, then pulse a few times in a food processor to break them up.
~ Add the remaining ingredients and blend until smooth; use more or less nooch to reach a "ricotta" texture (you don't want it too wet, or it will make the pastry soggy).
And now...
~ Preheat the oven to 350 degrees fahrenheit.
~ Lay out 4 sheets of thawed, frozen puff pastry on 2 large baking sheets. Gently fold in the sides of the pastry and crimp to make a rim.
~ Divide the ricotta evenly between the 4 pastry sheets, smooth with a spatula, and top with the caramelized onion mixture. Sprinkle with a little extra basil if you like.
~ Bake for 25-30 minutes until puff pastry is golden brown.
~ Remove from oven and allow to cool briefly before slicing.
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