Scallion and Tofu Ricotta Tart

1. Make the tofu ricotta: crumble the drained tofu into a food processor and pulse until mostly smooth but still slightly textured. Add lemon zest, lemon juice, black pepper, coriander, salt, nutritional yeast, vinegar, and olive oil. Blend until creamy. Taste and adjust seasoning as needed. If the mixture feels too thick, add 1–2 teaspoons water or olive oil. Refrigerate until ready to use.

2. Preheat oven to 400°F. Heat a small drizzle of olive oil in a skillet over medium heat and lightly cook the scallions for 2–3 minutes until softened. Set aside.

3. Cut the phyllo dough into 4 equal square-ish sections. On a parchment-lined baking sheet, layer phyllo sheets one at a time, brushing lightly with olive oil and sprinkling with flaky salt between layers, until you have about 10–12 layers.

4. Add about 2 tablespoons of tofu ricotta to the center of each tart and top with a few scallion pieces. Fold the edges inward loosely to create a rustic tart shape.

5. Bake for 22–25 minutes, or until deeply golden and crisp.

6. Finish with fresh herbs, lemon zest, flaky salt, and black pepper before serving.

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