PinchBlack SaltKala Namak - optional but adds good flavor
1cloveGarlicpeeled and finely chopped
1 1/2tablespoonsTapioca Starch
Preheat oven to 180 degrees celsius. Line a baking sheet with baking paper and set aside.
Prepare Tofu Basil Cream by blending Tofu, Lemon Juice, Black Salt, Olive Oil, Nutritional Yeast, Sugar and Garlic together till smooth.
Once smooth, add fresh Basil in and pulse until Basil is finely chopped and incorporated into the cream. Don't blend as this will turn your cream Green.
Add Salt and Pepper to taste, then add Tapioca Starch into mixture and pulse till fully incorporated. Set aside.
Place one 8 inch Puff Pastry square onto prepared baking sheet. Using the other sheet of puff pastry, cut four 1x8inch strips (you will not use all of it), and place on the edges of your first puff pastry sheet to create a higher rim around the sides.
Spoon some Tofu Basil Cream into the middle of your prepared Puff Pastry. You will have cream leftover, which you can use to make a few more smaller tarts or use as a pizza topping.
Layer sliced Tomato slices on top of the cream, covering most of the surface. Sprinkle seasoning on the Tomato slices and then drizzle the entire surface of the tart with 1 tablespoon of Olive Oil.
Bake in oven for 25 minutes. Once baked, remove from oven and sprinkle with 1/4 cup chopped Fresh Basil.
Leave to cool for 5-10 minutes before cutting and enjoying. I like to drizzle Balsamic Glaze on before eating as well - but this is entirely up to you!